Colombian · beginner
Colombian Sudado Style Chicken Thighs With Yuca And Sweet Plantains
A comforting one-pot chicken braise cooked alongside root yuca and tender sweet plantains in a seasoned golden tomato broth.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a large heavy pot or Dutch oven over medium-high heat.
- 02
Add chicken thighs to the pot and sear for 3 minutes on each side until lightly golden brown.
- 03
Add chopped scallions, minced garlic, and chopped tomatoes to the pot around the chicken pieces.
- 04
Sauté the vegetable mixture for 5 minutes until translucent and soft.
- 05
Stir in ground achiote, chicken broth, and peeled yuca pieces, bringing the liquid to a simmer.
- 06
Cover pot with a lid, lower heat to medium-low, and simmer for 15 minutes.
- 07
Nestle the sliced sweet plantains into the liquid alongside the yuca and chicken.
- 08
Cover and simmer for an additional 10 minutes until yuca is fork-tender and plantains are soft.
A LITTLE KITCHEN KNOW-HOW
one-pot starchy braise
Cooking meats together with heavy root vegetables in broth so natural starches thicken the gravy as everything cooks.
Notes from the kitchen
- Choose plantains with yellow skin covered in black spots for maximum natural sweetness.
- Keep yuca submerged in broth so it cooks evenly without drying out.
- Original home-cooking adaptation inspired by Colombian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.