Colombian Chicken Stew with Potatoes and Simple Hogao

Colombian chicken stew, often called sudado de pollo, is a comforting one-pot dish of chicken and potatoes simmered with tomatoes, onion, garlic, and herbs. This version builds flavor with a simple hogao-style tomato-and-scallion base, then lets the chicken and potatoes cook gently together in a savory broth.

Ingredients

2½ lb (1.13 kg) bone-in, skinless chicken thighs and drumsticks, about 6 pieces
1½ lb (680 g) Yukon Gold potatoes, scrubbed and cut into 1½-inch (4 cm) chunks
1 tbsp (15 ml) neutral oil, such as canola or sunflower oil
1 medium yellow onion, about 5 oz (150 g), finely chopped
3 scallions, about 2 oz (55 g), thinly sliced; separate the white and green parts
3 medium ripe tomatoes, about 1 lb (450 g), finely chopped
3 garlic cloves, about 9 g, finely chopped or grated
1 tsp (2 g) ground cumin
½ tsp (1 g) sweet paprika or ground achiote, optional
1½ tsp (9 g) fine salt, plus more to taste
¼ tsp (0.5 g) freshly ground black pepper
2 cups (480 ml) low-sodium chicken broth or water
2 tbsp (8 g) chopped fresh cilantro leaves and tender stems, plus extra to serve
1 tbsp (15 ml) fresh lime juice, optional, for serving

Instructions

Prepare the ingredients (25 minutes). Pat the chicken dry with paper towels so it can brown instead of steaming. Chop the onion, scallions, tomatoes, and garlic; cut the potatoes into evenly sized chunks. Season the chicken all over with the salt and pepper. Keep the potato pieces in roughly the same size range so they become tender at about the same time.
Brown the chicken (8 minutes). Heat the oil in a heavy, wide pot or Dutch oven over medium-high heat. Add the chicken in a single layer, working in batches if necessary, and brown it for about 4 minutes per side. The pieces do not need to cook through yet. Transfer them to a plate. If the pot has browned bits, leave them in place; if there is more than a thin film of fat, carefully spoon out the excess.
Make the tomato-onion base (7 minutes). Reduce the heat to medium. Add the chopped onion and the white parts of the scallions, then cook for 2 minutes, stirring and scraping up browned bits. Add the tomatoes, garlic, cumin, and optional paprika or achiote. Cook for about 5 minutes, stirring occasionally, until the tomatoes soften and release their juices. The mixture should look saucy rather than dry. Stir in the green scallion tops.
Simmer the chicken and potatoes (40 minutes). Return the chicken and any juices on the plate to the pot. Nestle the potato chunks around the pieces and pour in the broth or water. The liquid should come partway up the chicken, not cover everything completely. Stir in the cilantro, bring the liquid just to a gentle simmer, and cover the pot. Lower the heat so the stew bubbles softly for 40 minutes. Check once or twice; if the bottom is sticking, lower the heat and add a splash of water. Avoid a hard boil, which can make the chicken tough and break the potatoes apart.
Check doneness and season. Check the thickest part of a chicken piece with a food thermometer, avoiding the bone. The USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If a piece has not reached that temperature, cover the pot and simmer for a few more minutes before checking again. The potatoes should be easily pierced with a fork but still hold their shape. Taste the broth and add salt or pepper as needed. Serve with lime juice and extra cilantro if you like.

Tips

Use a gentle simmer. A few small bubbles around the edge are enough. A rolling boil can cause the potato edges to disintegrate before the chicken is ready, and the liquid may reduce too quickly.
Choose a useful potato substitute. Small yellow papa criolla potatoes are traditional in many Colombian versions, but they can be difficult to find. Yukon Gold potatoes are a practical substitute and keep their shape; papa criolla is more likely to soften and thicken the broth. If using papa criolla, add it for roughly the last 15–20 minutes so it does not completely dissolve.
Adjust the liquid, not the heat. If the stew looks too thick before the potatoes are tender, stir in broth or water ¼ cup (60 ml) at a time. If it is thinner than you prefer at the end, uncover the pot and simmer gently for a few minutes, watching that the potatoes do not break down.
Let the sauce do its work. Ripe tomatoes make a softer, more rounded hogao. If your tomatoes are pale or out of season, add a tablespoon of tomato paste (about 16 g) with the garlic. It deepens the tomato flavor but makes the broth a little richer.

Serving Suggestions

Serve the stew hot in deep bowls, making sure each portion gets chicken, potatoes, and plenty of the tomato-rich broth. A bowl of plain white rice is a classic partner: it catches the sauce and makes the meal more substantial. Colombian-style arepas or a piece of crusty bread are also useful for soaking up the broth. Keep the accompaniments simple so the sweet onion, tomato, cumin, and cilantro remain prominent.

For a fresh contrast, add a small salad of sliced avocado, lettuce, or tomato dressed with lime and a little salt. You can also put lime wedges and chopped cilantro on the table so everyone can adjust their own serving. If serving a group, bring the pot to the table only after checking that the chicken is fully cooked, and use a clean ladle rather than utensils that touched raw chicken.

Variations

Sudado de pollo varies by region and household; there is no single version that represents every Colombian cook. Some versions include yuca, green plantain, or carrots along with the potatoes. For a heartier pot, replace up to ½ lb (225 g) of the potatoes with peeled yuca cut into chunks, or add one peeled green plantain cut into thick pieces. Yuca may take a little longer to soften, so check it with a fork and simmer until tender.

For a milder, greener flavor, add a small handful of chopped cilantro near the end rather than cooking all of it in the broth. For a slightly smoky note, use the optional paprika; achiote gives more color than heat. If bone-in chicken is unavailable, boneless thighs can be used, but they cook faster and are easier to overcook. Begin checking their temperature earlier, around 20 minutes into the simmer, and remove them as soon as they reach 165°F (74°C). Return them to the pot just before serving if needed.

To make the dish without chicken, use firm vegetables such as extra potatoes, yuca, or carrots and vegetable broth. The result is a vegetable stew inspired by the same tomato-onion base rather than a direct equivalent to chicken sudado. Add vegetables according to how long they need to cook: dense roots go in early, while quicker-cooking ingredients should be added near the end.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, dividing a large batch into shallow containers so it cools promptly. Keep the chicken with the potatoes and broth in an airtight container; refrigerated leftovers are best used within 3–4 days. The potatoes will soften somewhat as they sit, but the tomato broth remains flavorful. For longer storage, freeze portions in freezer-safe containers for up to 2–3 months for best quality. Leave a little room at the top because liquid expands as it freezes, and thaw overnight in the refrigerator.

Reheat only the amount you plan to eat. Warm it in a covered saucepan over medium-low heat, stirring carefully and adding a splash of water or broth if the sauce has thickened. You can also microwave a portion in a covered, microwave-safe dish, pausing to stir so it heats evenly. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Avoid repeatedly cooling and reheating the whole pot, since that makes it harder to handle leftovers safely and can break down the potatoes.

Frequently Asked Questions

What does sudado de pollo mean?
It is commonly translated as “stewed chicken.” The name describes chicken cooked gently with vegetables and a modest amount of liquid in a covered pot. This method produces tender chicken and a savory broth rather than a thick, flour-based gravy.

Can I make Colombian chicken stew with chicken breasts?
Yes, but bone-in thighs and drumsticks are forgiving and stay tender during the longer simmer. Boneless or bone-in breasts can cook more quickly and dry out if left in the pot too long. Check them early with a thermometer and remove them when they reach 165°F (74°C); keep the potatoes simmering until tender, then return the chicken to the broth.

Do I need to peel the potatoes?
No. Scrubbed Yukon Gold potatoes can be cooked with their skins on, which helps the chunks hold together and saves preparation time. Peel them if you prefer a smoother texture or if the skins are thick or blemished. Whichever way you prepare them, cut the pieces evenly and check them with a fork before serving.

Can I prepare the stew ahead?
Yes. You can chop the vegetables and refrigerate them in a covered container a day ahead, keeping the raw chicken separate. You can also cook the whole stew in advance and refrigerate it promptly. Reheat it gently to 165°F (74°C); add a little broth or water if the potatoes have absorbed much of the liquid.

Why is my stew watery?
Tomatoes and chicken release liquid as they cook, and the amount varies with the produce and the pot. If the potatoes and chicken are already cooked, uncover the pot and simmer it gently for a few minutes to reduce the broth. If the stew is still cooking, keep it covered so the chicken cooks evenly, then uncover near the end if you want a more concentrated sauce.

Is Colombian chicken stew spicy?
This recipe is mild, with warmth from cumin rather than chile heat. For a spicy version, serve sliced fresh chile or a Colombian-style hot sauce on the side, or add a small amount of minced chile to the tomato base. Adding heat at the table makes it easy to keep the main pot comfortable for everyone.

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

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