Pollo Sudado

Chicken Stew

Preparation info

  • Difficulty


  • 6


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

This dish is prepared in my house once a week, or almost. Every time we run out of ideas, Pollo Sudado comes up in the air. It could be called a quick comfort food for us. It is very easy to prepare (even if all you have is frozen chicken pieces), and the kids really like it. They eat it with white rice, even though it has potatoes; the rice soaks up all the tasty sauce. Try it!


  • 12 chicken thighs (thawed in the refrigerator if frozen)
  • cup minced onion
  • 3 tablespoons olive oil
  • 2 tablespoons prepared mustard
  • 3 cloves garlic, minced
  • 3 teaspoons salt
  • ¼ teaspoon pepper
  • 2 cup sliced onion
  • 2 cups peeled and diced tomatoes
  • 2 tablespoons minced cilantro
  • 2 tablespoons minced parsley
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon color* or turmeric
  • 1 chicken bouillon cube
  • pounds (about 12) small yellow potatoes
  • Cooked white rice, for serving


  1. In a large, nonreactive bowl place the chicken thighs, minced onion, 2 tablespoons of the oil, mustard, garlic, 1 teaspoon of the salt, and the pepper. Mix well and set aside for 30 minutes.
  2. In a large pot over medium heat, place the remaining 1 tablespoon oil and sauté the sliced onions for 4 minutes. Add the tomatoes, cilantro, parsley, the remaining 2 teaspoons of salt, Worcestershire, color, and bouillon cube, and sauté for 4 minutes more.
  3. Add the seasoned chicken and 1 cup of water. Cover and cook for 30 minutes.
  4. Add the potatoes and cover again, and cook until the potatoes are tender, about 20 minutes more.
  5. Serve over white rice.