Chicken Casserole

Name: Chicken Casserole (Pollo sudado)
Cuisine: Venezuelan
Ingredients: 1 medium onion, grated; 3 garlic cloves, crushed; 25 ml/1½ tbsp Worcestershire sauce; 12 chicken legs, with skin; 6 chicken wings; 15 ml/1 tbsp oil; 475 ml/16 fl oz/2 cups chicken stock; 475 ml/16 fl oz/2 cups chopped tomatoes; 675 g/1½ lb small red potatoes, peeled and quartered; 5 ml/1 tsp achiote or turmeric; 5 ml/1 tsp achiote or turmeric; salt and ground black pepper; salt and ground black pepper; cooked white rice, to serve

Pollo sudado

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Food and Cooking of Colombia and Venezuela

By Patricia McCausland-Gallo

Published 2015

About

This dish is prepared in many Colombian and Venezuelan homes at least once a week. It is usually cooked in a pan on the stove like soup, and served with white rice. Potatoes are added to extend the dish and make it feed more people; they take on a unique and delicious flavour and are eaten first.

Ingredients

1 medium onion, grated
3 garlic cloves, crushed
25 ml/1½

Americas
Venezuela
Colombia
Main course
Gluten-free
South America

Method

Mix the grated onion, crushed garlic and Worcestershire sauce in a small bowl, and season with 5ml/1 tsp salt and some pepper. Rub the mixture on to the chicken pieces and set aside for 10 minutes.
Heat the oil in a large pan and brown the chicken