Sudado de Pollo: Comforting Stovetop Chicken Braise

Why You’ll Love This Recipe

• Comforting Colombian-inspired braise with a silky tomato-onion-cumin sauce.
• One pot for the chicken, plus simple rice and sweet plantain sides.
• Balanced flavors: savory chicken, tender potatoes, bright cilantro-lime finish.
• Weeknight-friendly yet special enough for guests.

Grocery List

• Produce: Yellow onion, tomatoes, garlic, Yukon Gold potatoes, cilantro, scallions, limes, ripe plantains
• Dairy: None
• Pantry: Chicken (thighs/drumsticks), ground cumin, sweet paprika, kosher salt, black pepper, tomato paste, low-sodium chicken broth, long-grain white rice, neutral oil, bay leaf

Full Ingredients

Chicken Sudado & Silky Pan Sauce

• 3 lb bone-in, skin-on chicken thighs and drumsticks (6–8 pieces)
• 2 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper
• 2 tsp ground cumin
• 1 tsp sweet paprika
• 1 tbsp fresh lime juice, plus lime wedges for serving
• 2 tbsp neutral oil (canola or avocado)
• 1 large yellow onion, thinly sliced (about 12 oz)
• 3 medium ripe tomatoes, diced (about 1 lb)
• 4 garlic cloves, minced
• 1 tbsp tomato paste
• 2 cups low-sodium chicken broth
• 1.5 lb Yukon Gold potatoes, peeled and cut into 1-inch chunks or 3/4-inch-thick rounds
• 1 bay leaf
• 1/2 cup cilantro leaves and tender stems, chopped, plus extra leaves for garnish
• 2 scallions, thinly sliced
• (Optional) 1 tsp annatto oil or 1/4 tsp ground achiote for color

Rice

• 1.5 cups long-grain white rice
• 2.25 cups water
• 1/2 tsp kosher salt
• 1 tsp neutral oil or butter

Sweet Plantains

• 2 large ripe plantains (mostly black skins with golden patches)
• 1 cup neutral frying oil
• Pinch kosher salt

To Serve

• Lime wedges
• Extra cilantro leaves
• (Optional) Your favorite ají or hot sauce

Step-by-Step Instructions

Step 1: Season the chicken

Pat the chicken dry with paper towels. In a large bowl, season with 2 tsp kosher salt, 1 tsp black pepper, 2 tsp ground cumin, 1 tsp sweet paprika, and 1 tbsp fresh lime juice. Toss to coat evenly, making sure seasoning gets under the skin where possible. Let sit at room temperature for 15 minutes while you prep the vegetables; this lightly marinates and seasons the meat throughout.

Step 2: Brown the chicken

Heat 2 tbsp neutral oil in a wide Dutch oven or deep skillet (11–12 inches) over medium-high until shimmering. Add chicken skin-side down and cook without moving until the skin is deep golden-brown, 5–7 minutes. Flip and brown the second side for 2–3 minutes. Transfer chicken to a plate; leave about 2 tbsp fat in the pot (spoon off excess if needed). Browning builds flavor for the sauce.

Step 3: Build the onion-tomato base

Add the sliced onion and a pinch of salt to the pot. Cook over medium heat, stirring and scraping up browned bits, until softened and lightly golden, 4–5 minutes. Stir in the minced garlic and cook 30 seconds until fragrant. Add tomato paste and cook, stirring, 30 seconds to lightly caramelize. Stir in the diced tomatoes (and optional annatto oil) and cook until they break down into a jammy sauce, 3–4 minutes.

Step 4: Add potatoes, broth, and start the braise

Pour in 2 cups chicken broth, add the bay leaf and potatoes, and bring to a simmer. Return the chicken and any accumulated juices to the pot, skin-side up, nestling pieces into the sauce. Adjust heat to maintain a gentle simmer around 190–200°F; you should see small, lazy bubbles. Cover and cook for 18–22 minutes, flipping the chicken once halfway through, until the potatoes are tender and the chicken reaches 175°F at the thickest part.

Step 5: Uncover to thicken and finish the sauce

Remove the lid and simmer uncovered for 8–10 minutes, stirring occasionally, until the sauce reduces slightly and turns glossy and silky, easily coating the back of a spoon. Stir in the chopped cilantro and sliced scallions. Taste and adjust with a pinch of salt and an extra squeeze of lime for brightness if desired. Keep warm over low heat while you finish the sides.

Step 6: Make the rice

Rinse the rice under cold water until the water runs mostly clear (30–60 seconds). In a medium saucepan, bring 2.25 cups water to a boil with 1/2 tsp salt and 1 tsp oil. Stir in the rice, return to a gentle boil, then reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork.

Step 7: Fry the sweet plantains

Peel plantains and slice on a slight diagonal into 3/4-inch-thick pieces. Heat 1 cup neutral oil in a 10-inch skillet over medium heat to 340–350°F. Fry plantain slices in a single layer, in batches if needed, 2–3 minutes per side, until deep golden-brown with caramelized edges. Transfer to a paper towel–lined plate and sprinkle with a pinch of salt.

Step 8: Serve

Spoon rice onto plates or shallow bowls. Add a piece of chicken and a generous helping of potatoes and sauce. Garnish with extra cilantro and serve with lime wedges and sweet plantains on the side. Optional: a small dish of ají or hot sauce.

Pro Tips

• Keep the simmer gentle. A soft simmer (not a rolling boil) yields a silky sauce and tender chicken.
• Cut potatoes thick enough (about 1 inch) so they hold their shape until the sauce is done.
• Bone-in, skin-on chicken adds body and richness to the braise; swap in all thighs for the juiciest result.
• Use very ripe plantains with mostly black skins for the sweetest, caramelized slices.
• For extra sheen and color, add a touch of annatto oil to the onion-tomato base.

Variations

• Beer-Braised Sudado: Replace 1/2 cup of the broth with a light lager. Simmer as directed for a malty depth.
• Veggie Boost: Add 1 cup sliced carrots or red bell pepper with the onions; add 1/2 cup peas during the final 5 minutes.
• Root Swap: Substitute some or all potatoes with yuca (cassava) cut into 1-inch chunks; simmer until tender.

Storage & Make-Ahead

Sudado keeps well. Refrigerate chicken and sauce up to 4 days or freeze up to 3 months. Reheat gently on the stovetop over medium-low with a splash of water or broth until hot. Cooked rice keeps 4 days refrigerated; reheat covered with a sprinkle of water. Fried plantains are best fresh, but you can refresh them in a 375°F oven or air fryer for 3–5 minutes to restore some crisp edges.

Nutrition (per serving)

Approximate for 1 chicken piece with sauce and potatoes, 1/2 cup cooked rice, and 3–4 slices fried plantain: 720 calories; 30 g fat (7 g saturated); 68 g carbohydrates; 36 g protein; 5 g fiber; 900 mg sodium. Values are estimates and will vary based on exact ingredients.