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A plate of colombian chicken stew with a garnish of green onions and avocado.

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5 from 1 review

Colombian Chicken Stew (Sudado de Pollo)

Recipe by Kelli Avila

This Sudado de Pollo, or Colombian Chicken Stew features tender chicken with richly flavored potatoes in plantains. This simple and hearty dinner is made in the Instant Pot (with alternative instructions for stove-top) and ready in well under 30 minutes.

  • Total Time30 minutes
  • YieldServes 4

Ingredients

Units Scale
  • 2-3 small yellow plantains, ripe (see note)
  • 4 large Yukon gold potatoes, peeled and cut in half
  • 1 cup chicken stock
  • 2 pounds boneless, skinless chicken thighs
  • 2 teaspoons coarse kosher salt, more to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper

For serving:

  • Cooked rice
  • Sliced green onions or cilantro
  • Avocado

Instructions

  1. Remove the stickers and wash the peels of the plantains very well. Trim the ends of the plantains, then cut each plantain crosswise into 3 pieces. Carefully slice through the peels lengthwise on each piece (so they come off easily after they are cooked).
  2. To the pot, add the plantains, potatoes, and chicken stock. Place the chicken on top, then sprinkle evenly with the salt, garlic powder, turmeric, coriander, onion powder, cumin and pepper. Place the lid on the Instant Pot and set the valve to sealing. Cook on manual high pressure for 12 minutes, with a 3-minute natural release. Carefully switch the valve to open to release all of the remaining pressure.
  3. Using tongs, remove the peels from the plantains and discard them.
  4. Serve the chicken, plantains, potatoes, and broth over rice with a garnish of green onions or cilantro and avocado.

Notes

It's important to get ripe plantains. Look for yellow plantains with black spots or streaks. This indicates a ripe plantain with a balance of sweetness and firmness....overripe plantains have more black than yellow and will turn to mush. Underripe plantains are green and won't have the correct sweetness or texture.

This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease by about half for volume, or use the same amount by weight.

This recipe opts for boneless, skinless thighs over traditional bone-in chicken. This makes this much more approachable for a quick weeknight dinner. However, bone-in chicken drumsticks will also work here.

The pressure cooker is a great way to get this on the table fast. To make Sudado de Pollo on the stovetop, add all the ingredients to a pot, with an additional 1 cup of chicken broth. Bring to a simmer then cover and cook on low heat until the chicken is tender, and the potatoes are cooked through.

  • Prep Time: 00:10
  • Cook Time: 00:20
  • Category: Dinner
  • Method: Instant Pot / Pressure Cooker
  • Cuisine: Colombian-American

Find it online: https://everydayfamilyeats.com/colombian-chicken-stew-sudado-de-pollo/