Sudado De Pollo

Sazón Goya is a seasoning used in Colombian, Puerto Rican, Mexican, Spanish, and Cuban cuisine. The packet or powder flavors the dish and adds vibrant color. Some of the prominent spices in the seasoning include coriander, garlic, cumin, and annatto. The packet used for this recipe also includes saffron. Cooking Tips for Colombian Chicken Stew : Sear the chicken to lock in moisture and build flavor for the broth. Cut the vegetables the same size to ensure they cook at the same rate. Deglaze the pan with water and Better Than Bouillon, scraping up any seared bits at the bottom. Leftovers can be refrigerated for 3 days or freezed for 3 months.

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Step 1

Add chicken to a mixing bowl and coat with salt and pepper.

Step 2

Warm the oil in a Dutch oven over medium heat. Add the chicken skin side down and sear for 3 minutes. Flip and sear for another 3 minutes. Set the chicken aside.

Step 3

In the same pot, add onions and cook for 10 minutes until the onions become translucent and soften. Then, add garlic and cook for another minute.

Step 4

Stir in the Sazón Goya Con Azafran, cumin, and Better Than Bouillon.

Step 5

Add the tomatoes and simmer for 5 minutes.

Step 6

Deglaze with water, and nestle the chicken into the pot; add potatoes, bay leaves, and cilantro. Give the mixture a quick stir.

Step 7

Cover and simmer for 30 minutes until the chicken reaches an internal temperature of 73° C.

Step 8

Serve hot with basmati rice , yellow rice or sour cream.

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