Chicken And Potatoes With Tomato Sauce Pollo Sudado Food
SUDADO DE POLLO (COLOMBIAN-STYLE CHICKEN STEW)
The sauce is what really makes this Sudado de Pollo dish and when you mix it whit white rice it is delicious. I love it because it is truly traditional Colombian cuisine that Colombians eat every day and reminds me of my childhood every time I smell it. Enjoy my Sudado de Pollo recipe.
Provided by Erica Dinho
Categories Main dish
Time 1h15m
Number Of Ingredients 14
Steps:
- In a large pot, heat the vegetable oil over medium heat. Add the onion and red pepper and sauté until onions are translucent, about 3 minutes. Then add the tomatoes, garlic, salt and ground pepper and sauté for 5 more minutes.
- Add the chicken, water, chicken bouillon, sazon Goya and cumin powder. Cover and cook for 25 minutes, stirring occasionally.
- Add the potatoes and cilantro and cook for an additional 30 minutes or until the potatoes are tender.
- Serve over white rice.
Nutrition Facts : Calories 569 kcal, Carbohydrate 68 g, Protein 35 g, Fat 18 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 139 mg, Sodium 507 mg, Fiber 9 g, Sugar 7 g, UnsaturatedFat 11 g, ServingSize 1 serving
CHICKEN AND POTATOES WITH TOMATO SAUCE (POLLO SUDADO)
This recipe was handed down by my grandmother. This is a delicious, very inexpensive meal that can feed a large family on a budget. I buy whole cut up chicken. This cuts out the prep time by about 15 minutes.
Provided by Chef Sarita in Aust
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Take off the skin from the chicken, discard and place chicken in a plastic bowl.
- Quarter the potatoes and also place in bowl with chicken. Add the chicken bullion and mix until all pieces are covered with bullion.
- In a large cooking pot, add the oil and heat. When oil is heated, add the chopped onions, tomatoes and bell pepper. Saute for about 1 minutes or until translucent.
- Add the chicken and potatoes to the pot and brown the chicken. About 7 to 10 minutes.
- Add the tomato sauce and add enough water to cover the chicken. Add the cilantro. Add salt IF NEEDED.
- Cover and cook for about 30 minute or until potatoes are cooked.
- Serve with white rice.
Nutrition Facts : Calories 526.2, Fat 28.2, SaturatedFat 7.3, Cholesterol 115.3, Sodium 796.1, Carbohydrate 34.6, Fiber 4.8, Sugar 4, Protein 33.1
POLLO SALTADO (PERUVIAN-STYLE CHICKEN STIR-FRY)
A traditional Peruvian-style chicken stir-fry is best served with rice and a sprinkle of cilantro on top!
Provided by Lauren W
Categories World Cuisine Recipes Latin American South American Peruvian
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Place chicken strips in a resealable plastic bag with soy sauce, vinegar, paprika, cumin, black pepper, and garlic. Seal bag and shake up to cover chicken completely. Let marinate in the refrigerator for at least 15 minutes and as long as 24 hours.
- Preheat the oven to 450 degrees F (230 degrees C). Arrange frozen fries in a single layer on a baking sheet.
- Bake in the preheated oven until light golden, 20 to 25 minutes.
- Meanwhile, heat oil in a large wok on high heat. Add the marinated chicken. Cook, flipping pieces occasionally, until mostly white on the surface, 4 to 5 minutes.
- Add onion, bell pepper, and aji pepper to the wok with the chicken. Continue stir-frying until onions are slightly translucent but still hold their shape, 3 to 5 minutes.
- Arrange baked fries on plates and place the chicken stir-fry on top.
Nutrition Facts : Calories 350.5 calories, Carbohydrate 36.9 g, Cholesterol 65.2 mg, Fat 11.1 g, Fiber 5.2 g, Protein 26.8 g, SaturatedFat 3.7 g, Sodium 505.8 mg, Sugar 4.6 g
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