Colombian

Medium · Hot

Pollo Sudado Braised with Potatoes

Chicken thighs braised low and slow with potato, tomato, and onion, all warmed through with cumin until the meat pulls apart at the touch of a spoon. The broth that forms is the real prize — sweet from the onion, savory from the chicken, golden from the cumin. Serve over rice and let the juices do the rest.

Recipe by

Lucia Restrepo

The Cazuela Keeper

Prep

15 min

Cook

45 min

Total

Method

Seasoning the Chicken

Use a food thermometer to confirm chicken reaches 165°F (74°C) before serving.

Building the Sofrito

Heat olive oil in a Dutch oven over medium heat. Add diced yellow onion and cook until softened and translucent, about 5 minutes.

Add minced garlic and cook for 1 minute until fragrant. Add grated tomatoes and stir to combine, cooking the sofrito down for 8-10 minutes until it thickens and deepens in color.

Braising the Chicken

Nestle the seasoned chicken thighs into the sofrito base, skin-side down. Pour in water and tomato sauce around the chicken. Bring to a gentle simmer.

Monitor heat to maintain a gentle simmer; never leave the covered Dutch oven unattended on high heat to prevent pressure buildup and steam-related burns when uncovering.

Adding Vegetables

Add quartered potatoes and sliced carrots to the pot. Cover and continue braising for 15 more minutes until potatoes are fork-tender and absorbing the savory broth.

Final Touches

Taste the braising liquid and adjust salt and pepper to your liking. Scatter fresh cilantro over the top.

Refrigerate leftovers within 2 hours in airtight containers. Consume within 3-4 days and reheat to 165°F before eating.

Nutri-Score

Excellent balance

A–E · lower is better · score -4

Calories

756

per serving

High in protein · 68gLow sugar · 11gLow saturated fat · 8g

Protein

68g

Carbs

36g

Fat

38g

Sat. fat

Fiber

Sugar

11g

Sodium

947mg

Gluten FreeDairy FreeMediterraneanHeart HealthyDiabetes FriendlyHigh ProteinBalanced Macros

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Environmental impact

Very high impact

A–E · lower is better · includes estimates

kg CO₂e

2.6

per serving

ECarbonBEU all-round· carbon sets the grade

Water

1.1m³

Land

90Pt

Runoff

0.3g P

Chicken Thighs drives 82% of this recipe’s estimated footprint.

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

TenderFork TenderSilkySaucy

Aromas

HerbalTomatoSmokyEarthyPungent

Kitchen Equipment

Primary Tool

Dutch Oven

Dutch Oven Chef Knife Cutting Board Measuring Spoons Measuring Cups Paper Towels

Counter FootprintMedium

Techniques

BraisingSautéIngReducing Seasoning

Safety & Storage

Cooking Temperature

Use a meat thermometer to verify chicken thighs reach an internal temperature of 165°F (74°C) before serving. The recipe states 'cooked through' but does not specify the required safe temperature.

Handling

Pat dry chicken and season in a designated prep area. Use separate cutting boards for raw poultry and vegetables to prevent cross-contamination. Wash hands thoroughly with soap for 20 seconds after handling raw chicken.

Storage

Refrigerate leftovers in airtight containers within 2 hours of cooking. The braised chicken and vegetables can be stored for up to 3-4 days in the refrigerator. Reheat to 165°F before consuming.

High Risk Population

Ensure thorough cooking for immunocompromised individuals, pregnant women, young children, and elderly. Chicken must be fully cooked with no pink remaining at the bone.

Equipment Safety

When using the Dutch oven with a tight lid for braising, ensure the heat is at a safe simmer level. Do not leave unattended on a hot stove. Use oven mitts when removing the lid due to steam buildup.

Pro Tips

Technique

Never rush the hogao! Those 8-10 minutes of cooking down the tomatoes and onions until they thicken and deepen—this is where all the flavor lives, mi amor. This is the base that makes everything taste like home.

Substitution

If you can't find fresh tomatoes for the sofrito, you can use more tomato sauce, but please don't skip the slow cooking process. The caramelized flavors are what make this truly Colombian.

From the chef

Pollo sudado earns its name — the chicken sweats into the pot, giving everything it has to the broth. You build the hogao first: onion, garlic, grated tomato cooked down until it is thick and dark and fragrant with cumin. The chicken goes in skin-side down, braising low and slow until it pulls apart at the touch of a spoon. Then the potatoes and carrots absorb all that savory liquid and become the best part of the bowl. Serve over white rice and spoon that golden broth generously — it is the whole point of the dish.

Lucia RestrepoThe Cazuela Keeper

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TagsChickenPotatoesComfort FoodOne PotCilantroSofritoHogaoBraisedColombian Classic

Source: generated · May 30, 2026