Pollo Sudado / Colombian Chicken Stew II
Two Colombian chicken stews in a row? It’s true! Though I hadn’t planned on posting these recipes back-to-back, the long anticipated cold snap is here, and comfort food is what we’re serving up around here. This stew is a one pot wonder, and I imagine it will go in a regular rotation of dinners in our home. It’s easy to prepare and uses simple ingredients. The recipe here is adapted from a recipe found in the book Secrets of Colombian cooking. Buen Provecho!
8 thawed chicken thighs
1 small onion, minced
1 large onion, sliced
2 T olive oil
3 T yellow mustard
2 cloves minced garlic
2 tsp. salt
1 tsp pepper
1 14.5 oz. can diced tomatoes
2 T chopped cilantro + more for garnish
2 T chopped parsley + more for garnish
1 packet goya sazon (or 1 chicken bullion cube)
1 t. turmeric
1 1/2 pounds small yellow potatoes
cooked white rice, for serving
limes, for garnish
1. Place chicken thighs in a large bowl. Add minced onion 1 T of the oilive oil, mustard, garlic, 1 tsp salt and pepper. Set mixture aside for 30 minutes
2. In a large pot or dutch oven, saute sliced onions on medium heat in remaining T of oilive oil until they are translucent. Add tomatoes (drained), cilantro, parsley, remaining tsp salt, turmeric, sazon (or bullion). Saute for another 5 minutes or so.
3. Add seasoned chicken and one cup of water. Cook for 45 minutes on medium.
4. Add potatoes and cover again. Cook until potatoes are tender, about 20 minutes.
5. Check to make sure chicken is cooked all the way through, & taste for salt and pepper
6. Serve in bowls over white rice and garnish with cilantro, parsley and cut limes.