Chicken and Potatoes with Tomato Sauce Pollo Sudado
Savor the comforting flavors of Chicken and Potatoes with Tomato Sauce, known as Pollo Sudado, a traditional Latin American dish that’s both hearty and vibrant. Perfectly seasoned bone-in chicken is seared to golden perfection, then simmered in a rich and aromatic tomato-based sauce infused with sautéed onion, garlic, and bell pepper. Yukon Gold or red potatoes soak up the savory chicken broth, creating a tender, melt-in-your-mouth bite that pairs beautifully with the zesty finish of fresh cilantro and lime wedges. This one-pot marvel is an easy, family-friendly recipe that transforms simple ingredients into a soul-warming meal. Serve it over steamed rice or alongside crusty bread for a satisfying dinner that’s sure to become a household favorite.
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Recipe Information
Ingredients
- 6 pieces bone-in chicken thighs or drumsticks
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon ground cumin
- 2 tablespoons vegetable oil
- 1 medium white onion, diced
- 3 cloves garlic cloves, minced
- 4 medium ripe tomatoes, diced
- 1 medium bell pepper, diced (red or green)
- 2 cups chicken broth
- 4 medium Yukon Gold or red potatoes, peeled and cut into chunks
- 0.25 cup cilantro leaves, chopped
- 4 pieces lime wedges
Instructions
Season the chicken thighs or drumsticks with salt, black pepper, and ground cumin on all sides. Set aside.
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.
Add the chicken pieces to the pot and sear them for 4-5 minutes on each side until golden brown. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and sauté for 2-3 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced tomatoes and diced bell pepper to the pot, stirring to combine. Cook for 5-7 minutes until the vegetables have softened and the tomatoes begin to break down.
Pour in the chicken broth and stir well to create a sauce base.
Return the chicken pieces to the pot, nestling them into the sauce. Bring the mixture to a simmer.
Add the potato chunks to the pot, arranging them around the chicken. Cover the pot with a lid and reduce the heat to low.
Simmer the dish for 30-35 minutes or until the chicken is cooked through and the potatoes are tender when pierced with a fork.
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Sprinkle the chopped cilantro over the dish for a fresh and aromatic finish.
Serve the Pollo Sudado hot with lime wedges on the side. Pair with steamed white rice or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
2201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.8 g | 139% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 534 mg | 178% | |
| Sodium | 4061 mg | 177% | |
| Total Carbohydrate | 160.4 g | 58% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 33.2 g | ||
| Protein | 151.0 g | 302% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 380 mg | 29% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 6362 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
