[Colombia] – Ronald Andrés Jiménez's recipe for pollo sudado
As part of our Ursino project, each month we invite you to discover a traditional recipe shared by a chef, celebrity, or anonymous contributor.
Discovering a dish, its history, how it is eaten, and even the memories associated with it is precisely what our students around the world are doing.
On this basis, they conduct research to discover the origins of dishes and their ingredients.
The goal: for them to discover for themselves that our cultures, particularly our culinary cultures, have always been enriched by diversity and encounters between peoples.
This month, Ronald Andrés Jiménez, professional volleyball player , Colombian international, and outside hitter for AS Cannes since 2021, took part in the Ursino questionnaire.
Tell us about a traditional recipe that is close to your heart.
Who prepared this dish? How was it passed down to you?
What does this dish remind you of? Do you have any special memories or stories associated with it?
Do you know of any other variations of this dish?
Does this dish seem rather old or recent to you? Is it disappearing? Which region do you think it belongs to?
In Colombia, this recipe is still often cooked. It is very traditional and still very much alive, particularly in the Valle del Cauca region.
How and when is this dish usually eaten?
It is a main course. It is typical for Sunday lunch. We often drink lemonade with it (made withaguapanela, lemon, and ice cubes).
* aguapanela : a dilution of panela, a type of sugar loaf made by boiling sugarcane juice
"When you cook for someone, it's a way of showing them that they matter."
Are there any rituals associated with eating this dish?
There is no particular tradition; the dish is placed in the middle of the table and everyone helps themselves.
Are there any other traditional dishes that you are keen to pass on to your children?
What do you associate with cooking and mealtimes?
The recipe for pollo sudado
Ingredients
- Chicken thighs
- Tomatoes
- Onions
- Thyme
- Bouillon cube
- Coriander leaf
- Civet cats
- Potatoes
- Carrots
- 1 teaspoon paprika
- 1 teaspoon of salt
- Garlic
- Olive oil
- 1 or 2 tablespoons of ketchup
- Put plenty of water and the bouillon cube in a large saucepan, add the chicken, and bring to a boil. Cook for about 45 minutes.
- Chop the tomatoes, onions, shallots, and garlic.
- Heat oil in a skillet and sauté the chopped ingredients. Season with salt. Add thyme and paprika.
- Cut the potatoes and add them to the water with the chicken.
- When the potatoes are cooked (after about ten minutes), the chicken is ready. Remove it from the water and drain off half of the remaining water. Add water during cooking if necessary.
- Add the sautéed vegetables, finely diced carrots, and chopped cilantro to the water remaining in the pan and stir. Add a little water if necessary. Bring to a boil and reduce.
- Add ketchup, stir, and simmer for 5 minutes.
- Serve with rice, avocado, and chopped cilantro.
Bonus
What is your favorite world food?
Mexican pollo con achiote! (Chicken with annatto)
Can you recommend a restaurant?
Pizza Nino restaurant in Mandelieu.
All articles
