Colombian Chicken Stew With Potatoes, Tomato, and Onion Recipe (2024)

  • Colombian
  • Pressure Cooked Chicken
  • Whole Chicken
  • Russet Potatoes

Ridiculously tender meat, perfectly cooked potatoes, and richly flavorful broth. Ready to eat in less than 30 minutes.


J. Kenji López-Alt

Colombian Chicken Stew With Potatoes, Tomato, and Onion Recipe (1)

J. Kenji López-Alt

Culinary Consultant

Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.

Learn about Serious Eats'Editorial Process

Updated March 06, 2019

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Colombian Chicken Stew With Potatoes, Tomato, and Onion Recipe (2)

Why It Works

  • The lack of water in the recipe leads to broth of concentrated chicken and tomato flavors.
  • Pressure cooking ensures tender chicken meat that falls off the bone.

This is the first—and probably tastiest—dish that my wife ever taught me how to cook from her home in Bogotá, high in the mountains of Colombia. The capital city of 10 million people sits in a valley at over 8,000 feet above sea level, which means that the pressure cooker is a staple in pretty much every kitchen. Not only does it make it possible to cook beans (at that altitude it can take hours and hours of cooking at a full boil to get them to soften properly; a pressure cooker reduces this time to about an hour), it also helps to produce the rib-sticking soups and stews that form the backbone of mountain cuisine.

This one is about as simple as they come, combining just five ingredients: chicken (I use legs and thighs, though you can use a whole chicken cut into pieces), potatoes (russets work well, as do Yukon Golds), fresh tomatoes, onion, and a bay leaf.

No stock, no water, no nothing except a bit of salt and pepper. Everything gets tossed raw into the pressure cooker, the lid gets snapped on, and then the lot gets cooked at high pressure for half an hour.

What emerges is nothing short of miraculous. As there's no added liquid, all the soupy broth you'll find in the pot is taken directly from the tomatoes, potatoes, onion, and chicken, giving it an intense flavor. Without even reducing it, it has that rich, sticky-lip-inducing quality that you get from the finest demi-glace. You'll want to drink it all with a spoon (or directly out of the pot) before you even get to the other ingredients.

Colombian Chicken Stew With Potatoes, Tomato, and Onion Recipe (3)

Over the course of its brief, high temperature, high pressure cook time, the tomatoes and onions will have nearly completely broken down, melting into the stew. Meanwhile, the potatoes get infused all the way to their core with flavorful chicken juice. They're arguably better than the chicken itself, which comes out buttery and tender, literally falling off the bone at the slightest touch. It's pretty easily alterable to suit your own taste. Prefer yuca to potato? Go ahead. Like the flavor of cilantro or parsley? Stir some in at the end. Olives, capers, orange zest? Be my guest. The basic technique is the same.

Fans of crisp skin won't get any of that here, but truth be told, I'm willing to give up some skin for the ridiculously tender meat. It's that good.

Oh, and did I mention that the whole dish takes one pot, no bowls, no measuring, and only five ingredients? I did? Well let me reiterate:One pot. No measuring. Five ingredients. 30 minutes.How's that for easy?

Recipe Details

Colombian Chicken Stew With Potatoes, Tomato, and Onion Recipe

Prep0 mins

Cook35 mins

Active5 mins

Total35 mins

Serves4 servings


  • 4 large Russet or Yukon Gold potatoes, peeled and cut into 1- to 2-inch chunks

  • 1 large onion, sliced into 1/4-inch slices (about 1 1/2 cups)

  • 4 medium beefsteak tomatoes, cut into 1- to 2-inch chunks (about 3 cups)

  • 1 whole chicken, back removed, cut into 8 pieces (about 4 pounds), or 4 whole chicken legs, cut into thighs and drumsticks

  • 2 bay leaves

  • Kosher salt and freshly ground black pepper


  1. Combine potatoes, onion, tomatoes, chicken pieces, bay leaves, and a large pinch of salt in a pressure cooker. Toss with hands to combine. Seal lid and cook under high pressure for 25 minutes. Release pressure, remove lid, season to taste, and serve.

    Colombian Chicken Stew With Potatoes, Tomato, and Onion Recipe (4)

Special equipment

Electric or stovetop pressure cooker

Nutrition Facts (per serving)
7g Fat
71g Carbs
24g Protein


Nutrition Facts
Servings: 4
Amount per serving
% Daily Value*
Total Fat 7g8%
Saturated Fat 2g9%
Cholesterol 82mg27%
Sodium 415mg18%
Total Carbohydrate 71g26%
Dietary Fiber 9g30%
Total Sugars 8g
Protein 24g
Vitamin C 47mg236%
Calcium 73mg6%
Iron 4mg24%
Potassium 2115mg45%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Colombian Chicken Stew With Potatoes, Tomato, and Onion Recipe (2024)


What is sudado de pollo made of? ›

This Colombian Chicken Stew, made with chicken, potatoes, and plantains, is hearty and comforting. Its name in Spanish is Sudado de Pollo, and it is a traditional Colombian food. Depending on the region of Colombia, the ingredients and cooking methods for this dish can vary.

How do you use Triguisar? ›

How to use Triguisar? Using it is as easy as sprinkling it on. Just add it to your favorite dishes – soups, stews, rice, meats or even vegetables – and watch it elevate the flavors, adding that special touch you've been craving.

What is Spanish chicken made of? ›

Healthy chicken breasts and butter beans get a flavour boost from a little bit of cooking chorizo and red wine. Green beans are excellent when in season, but you can also use broccoli, green cabbage or kale on the side.

What is triguisar seasoning used for? ›

Triguisar is an all-purpose powdered seasoning made with cumin, annatto, turmeric, garlic powder, corn and rice starch. It's a great condiment to prepare authentic Colombian foods including rice with chicken, tamales, chicken stew, empanadas, and more delicious latino foods.

What is Colombian red seasoning? ›

Colombian Red Seasoning. 003590. Ingredients: sugars (sugar, corn syrup solids), salt, spice, dehydrated garlic, modified corn starch, tomato powder, maltodextrin, xanthan gum, yeast extract, dehydrated onion, paprika extract, caramel colour, calcium silicate.

What is Triguisar seasoning? ›

Open the spice cabinet of any Colombian kitchen and the one ingredient you will most likely find besides salt is “Triguisar” which is an all-purpose powdered seasoning made with cumin, annatto, turmeric, garlic powder, corn starch and rice starch.

What is arroz con pollo made of? ›

Arroz con pollo is a much-loved Latin American dish that combines seasoned rice, tender chicken, and vegetables in one big pot, making it the perfect meal to feed a crowd or enjoy with family. Arroz con pollo, which means “rice with chicken” in Spanish, is a beloved Latin American dish that's similar to paella.

What is chicharron de pollo made of? ›

Chicharrón is used to describe some deep-fried foods, typically chicharrón de cerdo (pork rinds), but also to chicharrón de pollo, which are made with skin-on chicken bites that are coated with flour and seasonings and deep-fried.

What is pollo Dorado? ›

Pollo Dorado is prepared with cooked chicken, which is then coated with a milk based batter and fried until a golden brown. In restaurants, Pollo Dorado is traditionally served topped with Chile de Molcajete and with Mexican Rice, Refried Beans and a simple iceberg lettuce salad on the side.

Where does pica pollo come from? ›

Pica Pollo is the authentic Dominican fried chicken. In a country where fast-food chains now abound, Pica Pollo remains the undisputed king of convenience food. Santo Domingo has them all.


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