Name: Colombian Chicken Stew with Potatoes and Yucca
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4 Portionen
Ingredients: 4 piece chicken pieces; 4 piece medium tomatoes; 1 piece onion; 0.5 piece bell pepper; 1 tallo scallion; 3 dientes garlic; 4 piece medium potatoes; 200 gramos yucca or cassava peeled and chopped; 1 cucharada postre annatto or achiote; 1 cucharada postre pepper; 1 cucharada postre cumin; 1 cucharada postre garlic powder; 1 cucharada postre oregano; 1 cucharada postre dehydrated soup; 2 cucharadas de postre soy sauce; 2 cucharadas de postre vegetable oil; Salt

Cook Time

1 h 15 min

Servings

Difficulty

Easy

Prep Time

45 Min

Description

This Colombian chicken stew, known as 'Pollo Sudado', is a comforting and flavorful dish. The combination of tender chicken, soft potatoes and slightly sweet yucca, all cooked in a rich and aromatic sauce, makes it a perfect main course for any day of the week. The base of tomato, onion and bell pepper, along with traditional Colombian spices, give it an authentic and delicious touch. It is ideal to enjoy with the family and can be accompanied with white rice and avocado salad for a complete meal. A simple dish but full of tradition!

Ingredients (17 ingredients)

4 piece chicken pieces
4 piece medium tomatoes
1 piece onion
0.5 piece bell pepper
1 tallo scallion
3 dientes garlic
4 piece medium potatoes
200 gramos yucca or cassava peeled and chopped
1 cucharada postre annatto or achiote
1 cucharada postre pepper
1 cucharada postre cumin
1 cucharada postre garlic powder
1 cucharada postre oregano
1 cucharada postre dehydrated soup
2 cucharadas de postre soy sauce
2 cucharadas de postre vegetable oil
Salt

Preparation (7 steps)

Marinate the chicken

Remove the skin from the 4 pieces of chicken. In a bowl, mix the chicken with 2 dessert spoons of soy sauce, half of 1 dessert spoon of salt, half of 1 dessert spoon of pepper, half of 1 dessert spoon of cumin, half of 1 dessert spoon of garlic powder and half of 1 dessert spoon of oregano. Mix well and reserve.

Sauté the chicken

In a large skillet, heat 2 dessert spoons of vegetable oil over medium heat. Sauté the chicken pieces until golden brown on all sides. Remove the chicken from the pan and set aside.

Prepare the base of the sauce

Thermomix® Setting

5 Seg./Speed 5

In the Thermomix glass, add the 4 medium tomatoes, 1 onion, ½ bell pepper, 1 scallion stalk and 3 cloves of garlic. Crush for 5 seconds/speed 5.

Sauté the base of the sauce

Add the crushed mixture from the glass to the pan where you sautéed the chicken. Add 1 dessert spoon of annatto or achiote, the rest of 1 dessert spoon of salt, the rest of 1 dessert spoon of pepper, the rest of 1 dessert spoon of cumin, the rest of 1 dessert spoon of garlic powder, the rest of 1 dessert spoon of oregano and 1 dessert spoon of dehydrated soup. Stir and cook over medium heat for 5 minutes.

Cook the chicken in the sauce

Place the chicken pieces in the pan with the sauce. Cover and cook over low heat for 8 minutes.

480

Add potatoes and yucca

Add the 4 medium potatoes and 200 grams of yucca or cassava peeled and chopped to the pan.

Cook until tender

Add enough water to cover the potatoes and yucca. Bring to a boil, then reduce heat and simmer for about 30 minutes, or until potatoes and yucca are cooked. Correct the salt if necessary.

1800