Colombian Stewed Chicken (Pollo Sudado)

🛒 Ingredients

• Chicken Thighs (bone-in, skin-on) 200 g · 400 kcal
• Potatoes 200 g · 160 kcal
• Carrots 30 g · 12 kcal
• White Onion 50 g · 20 kcal
• Tomatoes 75 g · 15 kcal
• Red Bell Pepper 50 g · 10 kcal
• Garlic Cloves 5 g · 8 kcal
• Achiote Oil 4 g · 34 kcal
• Fresh Cilantro 8 g · 2 kcal
• Cumin Powder 0 g · 1 kcal
• Water or Chicken Broth 60 g · 0 kcal

👨‍🍳 Instructions

1. Season chicken thighs generously with salt, pepper, and cumin powder. Heat achiote oil in a large pot or Dutch oven over medium-high heat.
2. Brown chicken thighs on all sides until golden, about 3-5 minutes per side, then remove from the pot and set aside.
3. In the same pot, add chopped onion, bell pepper, and garlic. Sauté for 5-7 minutes until softened and fragrant, scraping up any browned bits from the bottom.
4. Add chopped tomatoes and stir, allowing them to break down slightly for about 3 minutes.
5. Return chicken to the pot, then arrange sliced potatoes and carrots over the chicken and vegetables.
6. Pour in water or broth, ensuring the liquid just barely covers the chicken and vegetables. Bring to a boil, then reduce heat to low, cover, and simmer.
7. Simmer for 40-50 minutes, or until chicken is tender and potatoes are cooked through. Adjust seasoning if needed.
8. Garnish with fresh cilantro before serving. Serve hot, typically with white rice and avocado.