Sudado de Pollo

Ingredients

Instructions

1. 1

   Season the chicken with salt, pepper, and cumin.

2. 2

   Brown lightly in a Dutch oven, then add hogao, achiote, and broth.

3. 3

   Arrange potatoes and yuca around the chicken.

4. 4

   Cover tightly and simmer over low heat for 40–50 minutes, turning the vegetables once, until the chicken reaches 165°F/74°C and the tubers are tender.

5. 5

   Uncover for the last 5–10 minutes if the sauce needs reducing.

6. 6

   Finish with cilantro and serve with white rice and avocado.