Sudado de Pollo — Colombian Chicken Stew

Ingredients

• 2 lb Chicken Thighs
• 1½ lb potatoes, halved
• 3 tomatoes + 4 scallions + 3 cloves garlic, chopped (the hogao)
• 1 tsp cumin + ½ tsp turmeric or sazón
• 1 cup stock or water
• 2 tbsp oil
• Big handful cilantro
• Rice and avocado, to serve

Method

1. Build the hogao: soften the scallions, tomatoes, and garlic in the oil with the cumin and turmeric until saucy and orange-red, 8 minutes. This sauce IS Colombian home cooking.
2. Nestle in the Chicken Thighs, turning to coat, and 'sweat' it covered 10 minutes — sudado means sweated; the lid does the work.
3. Add the potatoes and stock, cover, and simmer gently 25 minutes until the chicken is done (165°F) and the potatoes have drunk the sauce.
4. The potatoes matter as much as the bird here — they should be stained gold and falling at the edges.
5. Shower with cilantro and serve with rice and avocado. Every Colombian lunch counter, every abuela, every Tuesday: this.