Easy Colombian Chicken Stew – Sudado de Pollo

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Fragrant and brimming with flavor, this classic Colombian Chicken Stew continues to please.

Satisfy your comfort food cravings with this easy one-pot Sudado de Pollo meal of drumsticks, bell pepper, onions, and potatoes, simmered to tenderness in just minutes.

Perfect for a quick weeknight family meal or a dinner party with friends, this hearty, healthy dinner never disappoints. We have also included Instant Pot instructions below.

What’s in this Colombian Chicken Stew?

This gluten-free and dairy-free dish uses primary pantry ingredients that are seasoned with Sazon Goya con Azafran and cooked to perfection.

*Keep scrolling to get the full (printable) recipe, ingredient amounts, and more tips.

What is Sazon Goya con Azafran?

It’s an exceptional seasoning blend that creates the authentic flavors of Latin cuisine. It contains Mexican saffron, cumin, garlic, and turmeric. It’s an aromatic ingredient that adds flavor and color, and it’s essential for paellas, stews, and rice dishes.

Colombian cuisine is influenced by Indigenous Colombian, Spanish, and African cuisines, with slight Arab influence in some regions and it’s absolutely delicious! 

What to serve with Sudado de Pollo?

I like to serve this Colombian classic as the natives do: with white rice (Jasmine or Basmati are the best) and avocado slices. But it’s also great with crusty bread, pasta, or mashed potatoes.

You could add a generous dollop of sour cream on the top, or leave that out if you want to keep the calories down!

Benefits of using chicken in a stew:

Chicken is quicker to cook, but it is lower in calories than beef or pork and cheaper too. Win-Win!

Better still, it is suitable for freezing. So why not make double and freeze half? That way you’ll have a homemade ready meal for another super busy evening in the future.

How do I make this Colombian dish?

I know I sound like a broken record, but this is an easy recipe to make.

1. First, we sauté the peppers and onions in oil until the vegetables soften, for a couple of minutes.
2. Then we add the drumsticks, garlic, tomatoes, salt, and pepper, and cook to brown the meat lightly.
3. Next, we add potatoes, broth, sazon seasoning, and cilantro.
4. Lastly, we finish by simmering the stew until potatoes and meat are tender, for about 30 minutes.

Can I make it in an instant pot?

Absolutely! Why not take advantage of your Instant Pot and cook this amazing dish in half the time? For “set it and forget it” kind of meal, see the slow cooker instructions below in the recipe box.

1. Select the “Sauté” option to pre-heat the Instant Pot. When the word “Hot” appears on display, add the oil, peppers, and onions and sauté until onions are translucent. Press “Cancel” to turn the cooker off.
2. Add the rest of the ingredients, and close and lock the lid of the Instant Pot. Select “Meat/Stew”, “Pressure Cook” or “Manual” and set the timer (+/- button) to 15 minutes.
3. When time is up, open the lid using Quick Release (press “Cancel” and then turn the steam release handle on the lid to the “Venting” position.)

Recipe Notes/Expert Tips:

• This Colombian Chicken Stew will be perfectly cooked and delicious after 30 minutes. Still, you can cook it for up to 90 minutes – longer cooking time will result in a more concentrated and developed flavor.
• You can replace the broth (stock) with water and chicken bouillon.
• Use boneless, skinless chicken thighs instead of drumsticks. If you prefer, keep the skin on. You can also use chicken breast, but dark meat is more flavorful.
• Add more stock or water if it gets too dry. Alternatively, cook uncovered for 10-15 min longer if it’s too watery.
• You could also transfer your dish to the oven and cook on 375F for 30-45 minutes instead of the stovetop. Make sure to use a Dutch oven, cast-iron, or another oven-proof dish.
• This stew is suitable for freezing.

More delicious chicken recipes

You will love these easy chicken classics:

• BOSNIAN ONE-POT CHICKEN RICE DINNER
• MEXICAN CHICKEN SOUP
• INDIAN CHICKEN TIKKA MASALA
• PERUVIAN CHICKEN CORN CHOWDER
• FRENCH CHICKEN IN BEER SAUCE
• GEORGIAN CRISPY CHICKEN TABAKA
• INSTANT POT GARLIC LEMON CHICKEN
• CAJUN CHICKEN GUMBO WITH BARLEY
• INDIAN GINGER GARLIC CHICKEN

Colombian Chicken Stew - Sudado de Pollo

This Colombian chicken stew takes 30 minutes, but it tastes like it's been simmering for hours. Serve over white rice or a piece of homemade crusty bread.

5 from 3 votes

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Course: Main Course

Cuisine: Colombian

Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 4

Calories: 401kcal

Author: Jas

Equipment

• Dutch oven or a skillet with a lid
• Kitchen knife
• Cutting board

Ingredients

• 1 tablespoon vegetable oil
• ½ cup chopped red bell pepper
• 1 small onion chopped
• 8 chicken drumsticks skinless
• 2 garlic cloves minced
• 3 medium tomatoes chopped
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 pound baby potatoes cut in half
• 2 cups chicken broth
• 1 tablespoon sazon goya con azafran
• ¼ teaspoon cumin powder
• ¼ cup chopped fresh cilantro plus more for garnishing
• Avocado for serving optional

US Customary - Metric

Instructions

• In a Dutch oven or large cast-iron skillet, heat the 1 tablespoon oil over medium heat. Add ½ cup chopped red pepper and one chopped onion; sauté until onions are translucent, about 3-4 minutes.
• Add 8 skinless chicken drumsticks, 2 minced garlic cloves, 3 chopped tomatoes, and season with ¼ tsp of each salt and pepper. Cook until lightly browned, often stirring, about 4 minutes.
• Add 1 lb baby potatoes, 2 cups chicken broth, 1 tbsp Sazon seasoning, ¼ tsp cumin, and ¼ cup chopped cilantro.
• Bring the stew to a boil, reduce the heat to medium-low, partially cover, and simmer for 30 minutes or until potatoes are tender. Sprinkle with fresh cilantro and serve with avocado slices over rice.

Notes

• This Colombian Chicken Stew will be perfectly cooked and delicious after 30 minutes. Still, you can cook it for up to 90 minutes - longer cooking time will result in a more concentrated and developed flavor.
• You can replace the chicken broth (stock) with water and chicken bouillon.
• Use boneless, skinless chicken thighs instead of drumsticks. If you prefer, keep the skin on. You can also use chicken breast, but dark meat is more flavorful.
• Add more stock or water if it gets too dry. Alternatively, cook uncovered for 10-15 min longer if it's too watery.
• This stew can also be cooked in a slow cooker: add all ingredients to your slow cooker and cook for 3 hours on high or 6 hours on low.
• Want to make it in your IP? Check out the instructions in the post above.
• You could also transfer your dish to the oven and cook on 375F for 30-45 minutes. Make sure to use a Dutch oven, cast-iron, or another oven-proof dish.
• This stew is suitable for freezing.
• Nutrition information is approximate and meant as a guideline only.

Nutrition

Calories: 401kcal | Carbohydrates: 28g | Protein: 31g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 139mg | Sodium: 747mg | Potassium: 1207mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1489IU | Vitamin C: 70mg | Calcium: 54mg | Iron: 3mg

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