Chicken Sudado

Please indulge me as I brag a little bit. This past weekend husband, little one and I visited husband’s family. We had a wonderful time while little one met his grandparents for the first time. He took to them right away and he was hardly put down all weekend long. Aside from the excellent family bonding time we have each time we visit, the food during our visits is nothing short of amazing. My mother-in-law goes out of her way to put delicious traditional Colombian food on the table for every meal. I swear that I gain five pounds every time we visit! The first time I met my in-laws I was terrified of the food, now I have a list of what I wish we could eat when we visit.

This trip started off with chicken sudado, a fantastic chicken stew. I added a recipe below so you can get an idea of what this dish is like. I have not made this recipe but I have a feeling it’s a good one. My mother-in-law’s sudado is a little different than the one listed below. Aside from adding yucca (or cassava as it’s also known http://en.wikipedia.org/wiki/Cassava ) I’m not sure what difference there is from this recipe but I have a feeling it’s like beef stew or spaghetti, who ever makes it adds their own special touch. My mother-in-law doesn’t have a recipe, she just whips this up and it’s always good. Over the course of the weekend we also dined on empanads, arepas, queso fresco, blood sausage (husband ate this, I did not), Colombiano, and chicarones.

8 Chicken drumsticks or thighs, without the skin
1 tablespoon vegetable oil
½ cup chopped onion
¼ cup chopped red bell pepper
1 minced garlic clove
2 cup chopped tomato
1 chicken bouillon
1 tablespoon sazon goya with azafran
¼ teaspoon cumin powder
¼ cup chopped fresh cilantro
¼ teaspoon salt
¼ teaspoon pepper
8 small yellow potatoes, peeled and cut in half
3 cups water

In a large pot, heat the vegetable oil over medium heat. Add the onion and red pepper and sauté until onions are translucent, about 3 minutes. Then add the tomatoes, garlic, salt and ground pepper and sauté for 5 more minutes.

Add the chicken, water, chicken bouillon, sazon Goya and cumin powder. Cover and cook for 25 minutes, stirring occasionally.

Add the potatoes and cilantro and cook for an additional 30 minutes or until the potatoes are tender.

Serve over white rice.

http://www.mycolombianrecipes.com/chicken-stew-pollo-sudado