Pollo Sudado al Curry

Name: Pollo Sudado al Curry (Chicken with Guiso and Curry Pot)
Yield: 6 servings
Cuisine: Colombian
Ingredients: 12 chicken thighs, skinned; 3 teaspoons salt; ¼ teaspoon ground black pepper; 1 tablespoon canola oil; 2 cup sliced onion; 1½ pounds potatoes, cut in half; 3 cups chicken stock; Cooked brown rice, for serving; 4 tablespoons cilantro leaves; 2 cups peeled and diced tomatoes; 2 teaspoons Worcestershire sauce; 2 tablespoons raisins; 1 onion, grated; 3 cloves garlic, grated; 1 tablespoon curry powder; 2 bay leaves

Chicken with Guiso and Curry Pot

Preparation info

6
servings

Difficulty
Medium

Appears in

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

About

In the northern zone of Colombia, there is a large community of immigrants from the Middle East who brought some of their delicious foods with them. This curry pot is something that can be served with brown rice to imitate our guiso sauce chicken, which is always served with a cup of white rice.

Ingredients

12 chicken thighs, skinned
1 onion, grated
3 cloves garlic, grated

Americas
Colombia
Main course
Spicy
Gluten-free
South America

Method

In a large, nonreactive bowl place the chicken thighs, grated onion, grated garlic, curry powder, bay leaves, 1 teaspoon of the salt, and the pepper. Mix well and set aside for 30 minutes or in the refrigerator overnight.
In a large pot over medium heat, warm the oil