Sudado de pollo (chicken stew)

Colombian cuisine is a fusion of various cultural influences, including European, African, and Indigenous traditions. One dish that perfectly embodies this mix of flavors and textures is the Sudado de pollo, or chicken stew. As the name suggests, this dish is a hearty and comforting stew made with chicken and a variety of vegetables, herbs, and spices that give it a unique flavor.

Served with rice or arepas (corn cakes), Sudado de pollo is a staple dish in many Colombian households, especially during the cold and rainy season. It is perfect for warming up on a chilly evening or enjoying with family and friends on a lazy Sunday afternoon.

The origins of Sudado de pollo date back to the pre-Columbian era when Indigenous communities used various cooking techniques, such as stewing and braising, to prepare meat, fish, and vegetables. With the arrival of Spanish colonizers, new ingredients and flavors were introduced, such as tomatoes, onions, garlic, and cumin.

In modern-day Colombian cuisine, Sudado de pollo has evolved into a dish that represents the country’s diverse culinary traditions. It combines Indigenous ingredients and cooking methods with African and European influences, resulting in a spectacular blend of flavors and textures.

To make Sudado de pollo, you will need a few basic ingredients such as chicken, onions, garlic, tomatoes, potatoes, carrots, and corn on the cob. You will also need a few special ingredients such as achiote or annatto powder, cumin, and cilantro. These ingredients are what give the dish its unique flavor and aroma.

The preparation of Sudado de pollo is relatively simple, but it does require some time and patience. You start by sauteing the chicken in a pot or Dutch oven until it is brown and crispy. Then, you add the onions, garlic, and spices, and saute until the onions are translucent. Next, you add the tomatoes and cook until they are soft and release their juices. Finally, you add the potatoes, carrots, and corn, cover the pot with a lid, and let it simmer until the vegetables are tender and the chicken is cooked through.

The beauty of Sudado de pollo is that it is a versatile dish that you can customize to your liking. You can add more or less spice, adjust the level of salt and acidity, or even add other vegetables such as bell peppers, green beans, or peas. The result will still be a delicious and comforting chicken stew that will transport you to the heart of Colombia.

In conclusion, Sudado de pollo is a classic and timeless dish that showcases the richness and diversity of Colombian cuisine. Its roots in Indigenous, African, and European traditions make it a dish that represents the country’s past and present. Whether you are a seasoned cook or a beginner in the kitchen, Sudado de pollo is a dish that is easy to make, yet full of flavor and heart.

Ingredients:

• 2 lbs chicken pieces (thighs and drumsticks)
• 1 onion, diced
• 2 tomatoes, diced
• 2 red bell peppers, sliced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 bay leaves
• 3 cups chicken broth
• 1/4 cup fresh cilantro, chopped
• Salt and pepper, to taste
• 2 tablespoons vegetable oil

Instructions:

1. Season the chicken pieces with salt and pepper. Heat the oil in a dutch oven or large pot over medium-high heat.
2. Brown the chicken pieces on each side, working in batches if necessary, and transfer to a plate.
3. In the same pot, add the onion, tomatoes, and red bell peppers, and sauté for about 5 minutes or until softened.
4. Add the garlic, cumin, and oregano and continue cooking for another minute.
5. Add the chicken broth, bay leaves, and chicken pieces back to the pot. Cover the pot and simmer for about 30-40 minutes or until the chicken is cooked through.
6. Turn off the heat and stir in the fresh cilantro. Serve hot with rice on the side. Enjoy!

• Colombian