Colombian Stewed Chicken Recipe with Potatoes and Yuca

Colombian stewed chicken, often called pollo sudado, is chicken gently cooked with potatoes and a savory tomato, onion, and pepper sauce. This home-style version uses a little broth and a covered pot to build a tender, spoonable stew; ingredients and seasonings vary among Colombian regions and families.

Ingredients

3 lb (1.36 kg) bone-in chicken thighs and drumsticks, about 6 pieces
1½ tsp (9 g) fine salt, divided, plus more to taste
½ tsp (1 g) ground black pepper
1 tbsp (15 ml) neutral oil, such as sunflower or canola oil
1 medium yellow onion, about 8 oz (225 g), finely chopped
1 medium red bell pepper, about 6 oz (170 g), finely chopped
2 medium ripe tomatoes, about 10 oz (285 g), chopped; or 1 cup (240 g) canned crushed tomatoes
3 garlic cloves, about 1 tbsp (9 g), minced
1 tsp (2 g) ground cumin
½ tsp (1 g) ground achiote, also called annatto, or sweet paprika
1 cup (240 ml) low-sodium chicken broth or water
1½ lb (680 g) waxy potatoes, such as Yukon Gold or red potatoes, cut into 1½-inch (4-cm) chunks
12 oz (340 g) peeled yuca, fresh or frozen, cut into 1½-inch (4-cm) chunks; see the substitution note below
2 tbsp (30 ml) fresh lime juice, from about 1 lime
½ cup loosely packed (15 g) chopped fresh cilantro, divided

Instructions

Prepare the ingredients. Pat the chicken dry and season all over with 1 teaspoon of the salt and the black pepper. Chop the onion, bell pepper, and tomatoes, mince the garlic, and cut the potatoes and yuca into evenly sized chunks. Keeping the root vegetables close to the same size helps them cook at a similar pace. If using frozen yuca, use peeled chunks and cut any especially large pieces while they are still firm.
Make the vegetable base. Set a heavy, wide pot or Dutch oven over medium heat and add the oil. Stir in the onion and bell pepper and cook for 4 minutes, stirring often, until they begin to soften. Add the tomatoes, garlic, cumin, achiote, and remaining ½ teaspoon salt. Cook and stir for 4 more minutes, until the tomatoes soften and the mixture smells fragrant. This 8-minute base gives the sauce its savory, slightly sweet flavor.
Brown the chicken. Transfer the cooked vegetables to a bowl. Arrange the chicken in the pot in a single layer, working in two batches if needed so the pieces are not crowded. Brown for about 5 minutes per batch, turning once, until the outside has some color; it does not need to cook through at this point. Return all the chicken to the pot and scrape any browned bits from the bottom.
Start the stew. Pour in the broth and return the vegetable mixture to the pot, spooning some over the chicken. Bring the liquid to a gentle simmer, then cover and cook for 15 minutes over low to medium-low heat. Keep the simmer steady rather than vigorous. Chicken releases moisture as it cooks, so the liquid should rise around the pieces without completely submerging them.
Add the potatoes and yuca. Nestle the potato and yuca chunks among the chicken. Cover and simmer for 20 minutes, turning the root vegetables gently once if they are not mostly surrounded by liquid. Avoid vigorous stirring, which can break the potatoes and make the sauce pasty. If the pot looks unusually dry, add a splash of water or broth; if it looks very soupy, leave the lid slightly ajar for the final few minutes.
Finish and check the chicken. Remove the lid and simmer for 5 minutes to slightly reduce the sauce. Check the thickest part of a chicken piece with a food thermometer, avoiding the bone: USDA FSIS gives 165°F (74°C) as the safe minimum internal temperature for poultry. Check a second piece if the cuts are different sizes. The potatoes should be tender when pierced, and the yuca should be soft all the way through. If either needs more time, cover and simmer in 3- to 5-minute increments, checking again.
Season and serve. Stir in the lime juice and half of the cilantro. Taste the sauce and add salt or another squeeze of lime if needed. Serve the chicken and vegetables with plenty of sauce, scattering the remaining cilantro over the top.

Tips

Choose yuca or a practical substitute. Peeled yuca, also sold as cassava, is available frozen in many Latin American and international grocery stores. If you cannot find it, add another 12 oz (340 g) of potatoes or use peeled sweet potato. Potatoes keep the flavor closest to a simple chicken-and-potato stew; sweet potato makes the sauce noticeably sweeter. Do not use unpeeled yuca.
Use a pot with room. A wide, heavy pot helps brown the chicken and gives the vegetables space to simmer. Crowding the chicken traps steam and reduces browning, so use batches rather than piling every piece into the pot at once.
Keep the simmer gentle. A hard boil can make chicken tough and cause the potatoes to break apart before the yuca is tender. If the liquid stops bubbling gently, raise the heat slightly; if it boils rapidly, turn it down.
Adjust the sauce instead of guessing. For a thicker finish, simmer uncovered for a few extra minutes and lightly mash one potato chunk into the sauce. For a looser, more broth-like stew, add warm water or broth a few tablespoons at a time.

Serving Suggestions

Serve pollo sudado in shallow bowls so each portion gets chicken, potatoes, yuca, and a generous ladle of sauce. Plain white rice is a familiar, useful side: it catches the tomato-onion juices and makes the meal more filling. A simple green salad, sliced avocado, or crisp cucumber and tomato adds a cool contrast without competing with the stew.

Warm arepas or slices of crusty bread are also good for scooping up the sauce. If you set out lime wedges, let diners add them at the table rather than making the whole pot sharply acidic. For a casual family meal, bring the pot to the table and serve the chicken carefully with a large spoon; bone-in pieces and soft root vegetables can break if handled roughly.

Variations

Make it with chicken thighs only: Use 3 lb (1.36 kg) bone-in thighs and follow the same timing, checking each piece for 165°F (74°C). Boneless thighs work too, but they may finish sooner, so start checking them after the vegetables have simmered for about 15 minutes. Bone-in chicken contributes flavor to the sauce, while boneless pieces are easier to serve.

Use a different pepper or seasoning: Green bell pepper can replace red pepper for a less sweet, more vegetal flavor. Achiote adds a mild earthy note and warm color; if it is unavailable, sweet paprika is a practical stand-in, though the flavor will be less distinctive. Avoid hot paprika unless you want noticeable heat.

Add heat or more herbs: Stir in a finely chopped jalapeño with the onion and pepper, or offer hot sauce at the table. Some cooks use a little extra cilantro or add a bay leaf while the chicken simmers. Remove the bay leaf before serving. These are flexible home-style choices, not requirements for every Colombian version.

Make it without yuca: Replace the yuca with an equal weight of potatoes, or use a mix of potatoes and peeled carrots. Carrots add sweetness and become tender faster than yuca, so cut them into larger pieces and check them along with the potatoes.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, using shallow airtight containers so they cool promptly. Store the chicken and vegetables with enough sauce to keep them moist. The stew keeps for 3 to 4 days in the refrigerator. For longer storage, freeze portions in airtight freezer-safe containers for about 2 to 3 months for best quality; thaw overnight in the refrigerator before reheating.

Reheat only the portion you plan to serve, either in a covered saucepan over medium-low heat or in the microwave in a covered, microwave-safe dish. Stir or turn the pieces so they heat evenly, adding a splash of water or broth if the sauce has thickened. Reheated leftovers should reach 165°F (74°C) throughout; check the center of a large chicken piece with a food thermometer. Do not leave the pot sitting at room temperature for extended periods.

Frequently Asked Questions

What does pollo sudado mean?

Pollo sudado translates roughly as “sweated chicken.” It describes chicken cooked gently in a covered pot with vegetables and a relatively small amount of liquid. The chicken and vegetables release moisture as they cook, creating a flavorful sauce without needing to cover everything in broth.

Can I make this recipe with boneless chicken?

Yes. Boneless thighs are a convenient substitute, but they can cook faster than bone-in pieces. Keep the vegetables simmering until tender and begin checking the chicken early with a thermometer. It is safe when the thickest part reaches 165°F (74°C); do not rely on color alone.

Can I leave out the yuca?

Yes. Replace it with the same weight of potatoes, or use carrots or sweet potato if you like their flavor. Yuca has a firmer, starchier texture than potato, so leaving it out changes the mix of textures but still makes a satisfying chicken stew.

Why is my sauce watery?

Different tomatoes and chicken pieces release different amounts of liquid, and a tightly covered pot traps steam. Simmer uncovered for several minutes to reduce the sauce. You can also mash a few tender potato pieces into it. If it becomes too thick, loosen it with a little broth or water.

Can I prepare the stew ahead?

Yes. The stew can be cooked a day ahead and refrigerated once it has cooled enough to pack safely, within 2 hours of cooking. The potatoes may soften further as they sit, but the sauce will remain flavorful. Reheat gently until the leftovers reach 165°F (74°C), adding a splash of liquid if needed.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).