John Washington
Sudado de Pollo: Peruvian Chicken Stew in a Savory Tomato Sauce
Sudado de Pollo is a traditional Peruvian dish that combines tender chicken with a rich, flavorful tomato-based sauce. It’s a comforting stew that’s both hearty and nutritious, often served with rice or potatoes.
Ingredients:
– 4 chicken thighs (bone-in, skinless)
– 2 large tomatoes, diced
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 1 red bell pepper, sliced
– 2 medium potatoes, peeled and sliced
– 1/2 cup chicken broth
– 1/2 cup white wine (optional)
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh cilantro for garnish
Instructions:
1. Prepare the chicken: Season the chicken thighs with salt, pepper, cumin, and paprika. Let them sit for about 10 minutes to absorb the flavors.
2. Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and garlic, and sauté until they become translucent and fragrant, about 5 minutes.
3. Brown the chicken: Add the seasoned chicken thighs to the pot and brown them on all sides, about 4-5 minutes per side. This will help seal in the juices and add depth to the dish.
4. Add vegetables and liquids: Once the chicken is browned, add the tomatoes, red bell pepper, and potatoes to the pot. Pour in the chicken broth and white wine (if using), making sure the liquid almost covers the ingredients.
5. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-40 minutes, or until the chicken is cooked through and the potatoes are tender.
6. Adjust seasoning: Taste the stew and adjust the seasoning with more salt, pepper, or spices if needed.
7. Serve: Spoon the Sudado de Pollo into bowls, garnish with fresh cilantro, and serve hot. This dish is often enjoyed with a side of white rice or crusty bread to soak up the delicious sauce.
Enjoy your flavorful and comforting Sudado de Pollo!
