It's a Colombian thing - pollo sudado. Literally translated, it means sweaty chicken. But the reality is, it's the kind of peasant, cook what you have, eat it every week and put it all in one pot kind of meal that the foundation of food cultures are built upon. Starch, protein broth. Cook it until it thickens, the meat falls off the bone and serve it with rice.
It's not fancy and it doesn't pretend to be. It's traditional Colombian food and it reminds my wife of her childhood every time she smells it. I cook it for her. I cook it for my family. I cook it for us. It's become part of our Brickell Life. Everyone has their own version of it in Colombia, but here is ours with the ingredients we're able to source in Miami.
Pollo Sudado
4 Servings
Ingredients
8 skinless chicken thighs
1 tablespoon olive oil
1/2 diced large white onion
2 minced garlic cloves
3 chopped medium tomatoes / skin removed
2 tablespoons of tomato paste
3 cups of chicken stock
1/4 teaspoon of kosher salt
1/4 teaspoon of ground black pepper
2 large peeled idaho potatoes diced into 3-4 inch cubes
1/4 cup mixed chopped cilantro and flat leaf parsley
2 bay leaves
1/4 teaspoon cumin powder
Directions
1. In a large pot, heat the olive oil over medium heat and saute the onion and garlic until they are translucent - about 5-7 minutes. Add the chopped tomatoes, salt, pepper, and tomato paste and let it cook down, stirring often until it thickens - about 10-12 minutes.
2. Add the chicken, bay leaves and cumin and toss to coat with tomato mixture. Add chicken stock, bring to a boil, reduce to simmer, and cover and cook for 25 minutes, stirring occasionally.
3. Add the potatoes, cover and cook for another 30 minutes or until the potatoes are tender.
4. With the back of a spoon, smash a quarter of the potatoes against the side of the pot and mix into the broth until it thickens.
5. Serve over white rice and sprinkle with chopped cilantro and flat leaf parsley mixture.
