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.
Perfect for a quick weeknight family meal or a #dinner party with friends, this hearty, #healthy Colombian Chicken Stew never disappoints. #chickenstew #glutenfree #dairyfreeHow do I make this Colombian dish?
I know I sound like a broken record, but this is an easy recipe to make.
- First, we sauté the peppers and onions in oil until the vegetables soften, for a couple of minutes.
- Then we add the drumsticks, garlic, tomatoes, salt, and pepper, and cook to brown the meat lightly.
- Next, we add potatoes, broth, sazon seasoning, and cilantro.
- 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.
- 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.
- 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.
- 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
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
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.
- 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.
This was the first Colombian dish I’ve ever made and holy guacamole, it might be the best thing I’ve ever had. Absolutely amazing flavor. Thank you for this recipe, i am in love!
Awe, I'm so happy to read that, Danielle! We absolutely love it too. 🙂 Thanks for stopping in and for your kind feedback! 😀
This looks great and I love that it is dairy free but wondered if you can tell me if I can't find Sazon Goya what can I replace it with?
Hi, Alisa! Most groceries will have the seasoning in the isle with tortillas and other Mexican/Latin ingredients, but if you can't find it and don't want to order it from Amazon, just use the seasoning listed above in the post under What is Sazon Goya con Azafran? Thanks for stopping in! 🙂
Thanks for this recipe! I am always looking for new ideas for ways to cook chicken. This is bound to be full of flavor!
Thank you, Pam! It truly is packed with flavor. 🙂
I haven't had many Colombian recipes recently, so this is quite exciting. The stew looks absolutely amazing!
Thanks, Mahy! I hope this will be your first homemade Colombian dish. 😀
Been looking for a sudado recipe! This looks delicious and so comforting! Making it this week!
Yay, enjoy it! Thank you for visiting, Cathy!
Hi Jas,
Ive made this recipe in a week! It is very easy and not time consuming.
My husband is Colombian and was so very pleasantly surprised when he came home to this delicious dish for dinner.
Thank you!
Hi Bridget, I'm so happy you and your husband enjoyed it! Thanks for giving it a try and for stopping in. It made my day! 😀