This Colombian chicken and potato stew comes together in about 30 minutes but delivers the deep, homey flavor of a long-simmered dish. The bright sauce—made from tomatoes, onion, garlic, and cilantro—gives the stew its character. Make extra: this recipe freezes well and leftovers taste even better the next day.
Few meals are as comforting as a pot of Sudado de Pollo. This classic Colombian stew, with tender chicken and potatoes in a fragrant tomato broth, is ideal for cool evenings and makes your kitchen smell like a cozy home kitchen. The balance of savory chicken, mellow potatoes, and fresh herbs makes it approachable even if you’re new to Latin cooking.
📃 Why it Works
- Fragrant and full of flavor, this Sudado de Pollo is a comforting, reliable family favorite.
- Quick enough for a weeknight dinner yet impressive enough for guests.
- Chicken cooks faster and can be a more economical, lower-calorie choice than other meats without sacrificing taste.
- Freezes well—double the batch and store portions for easy future meals.
NOTE: Instant Pot instructions are included below for a faster method.
🛒 Ingredients and Notes
This naturally gluten-free and dairy-free stew uses simple pantry ingredients. Below are suggestions and swaps to match what you have on hand.
🍗 Meats
The recipe calls for skinless drumsticks, but any chicken pieces work well. Dark meat like thighs or drumsticks gives more flavor; breasts are fine if you prefer leaner meat.
- Drumsticks – inexpensive, flavorful, and hold up well in braises.
- Thighs – bone-in, skin-on gives great flavor; boneless works too.
- Breasts – leaner and milder, good if you prefer less fat.
🥔 Potatoes
Small halved yellow baby potatoes were used here, but you can substitute any starchy or all-purpose potato cut into even-sized pieces so they cook uniformly:
- Yukon Gold
- Russet
- Red potatoes
- New potatoes or fingerlings
🧅 Vegetables
- Onion – yellow or white work best (avoid red for this dish).
- Garlic – minced for aromatic depth.
- Bell pepper – red or any color you have; add a hot pepper if you like spice.
🧂 Seasonings
- Salt and black pepper
- Cumin for warmth
- Sazon Goya con Azafran – optional but it adds color and a classic Latin flavor profile
🔪 Instructions
- Sauté the chopped bell pepper and onion in oil over medium heat until softened, about 3–4 minutes.
- Add the chicken pieces, minced garlic, chopped tomatoes, salt, and pepper. Cook, stirring, until the chicken is lightly browned, about 4 minutes.
- Stir in potatoes, chicken broth, sazon seasoning (or your preferred blend), cumin, and chopped cilantro.
- Bring to a boil, then reduce to a gentle simmer. Partially cover and cook about 30 minutes, until the potatoes and chicken are tender. Adjust seasoning and garnish with additional cilantro.
🍽 How To Serve It
- Traditionally served with white rice (Jasmine or Basmati), ripe plantains, and avocado slices. Lime or lemon juice added just before serving brightens the flavors.
- Also delicious with crusty bread to soak up the sauce, or served alongside mashed potatoes or pasta.
- A spoonful of sour cream or plain yogurt can be added for creaminess, but it’s optional.
Pressure Cooker Colombian Chicken Stew
To speed up the process, use an Instant Pot:
- Use Sauté mode to heat oil, then cook peppers and onions until translucent. Cancel Sauté.
- Add all remaining ingredients, seal the lid, and pressure cook on Manual or Meat/Stew for 15 minutes.
- Perform a quick release, open the lid, and check that potatoes and chicken are done. Simmer uncovered a few minutes if the sauce needs reducing.
- The stovetop method produces excellent results in about 30 minutes; simmer longer (up to 90 minutes) for a deeper, more concentrated flavor.
- If you don’t have broth, use water plus chicken bouillon to taste.
- Swap drumsticks for boneless thighs or breast if preferred—dark meat will be juicier and more flavorful.
- If the stew gets too dry, add more liquid. If overly thin, simmer uncovered until reduced, or finish in a 375°F oven in a Dutch oven for 30–45 minutes.
- Portions freeze well, but potatoes can become soft after freezing; remove them before freezing and add fresh potatoes when reheating if desired.
✍ Reviews
“Just made this, and it’s fire!! Tastes just like my Titi used to make when I was little. Thank you for this gem. I will be making it often!!❤️🙌” – Amber
“I made this tonight, and all of the flavors really came together. Even my picky husband said he loved it.” – Cassie
❓ Frequently Asked Questions
Substitute a blend of ground coriander, cumin, garlic powder, oregano, and a pinch of paprika or turmeric for color. Add salt and black pepper to taste.
Yes. Use the Instant Pot instructions above for a quick version, or combine ingredients in a slow cooker and cook on high for 3 hours or low for 6 hours.
Store cooled leftovers in an airtight container in the refrigerator for 3–4 days. For longer storage, freeze up to three months (remove potatoes before freezing if you want better texture on reheating).
More delicious chicken stew recipes
You might also enjoy these one-pot poultry favorites and global stews for variety and inspiration.
If you tried this recipe and enjoyed it, consider leaving a rating or a short review for other cooks. Feedback helps refine and share recipes that work. Enjoy your Sudado de Pollo—simple, warming, and full of flavor.