Pollo Sudado

It turns familiar chicken-and-potato ingredients into a new family dinner without complicated technique or hard-to-find chiles. Most of the work is front-loaded, so the covered simmer leaves time for a low-energy evening; lime and hot sauce can be added individually at the table.

• Sazón with achiote (optional): Adds color and savory depth; look in the Latin aisle at Walmart or Safeway. Substitute 1/2 teaspoon sweet paprika plus an extra pinch each of cumin and salt.
• Yukon Gold potatoes: Hold their shape while becoming creamy. Russets work but may break down more.
• Cilantro: Commonly used as a fresh finish; omit it if the family dislikes it and use sliced scallion instead.
• Panela for the drink: Unrefined cane sugar sold at H Mart, some Walmart Latin aisles, or Latin markets. Dark brown sugar is a reasonable substitute.

1. Pat the chicken dry and season both sides with 3/4 teaspoon salt, black pepper, cumin, coriander, and the optional sazón.
2. Dice the onion and bell pepper. Chop the tomatoes and mince the garlic.
3. Scrub the potatoes and cut them into 1 1/2-inch chunks.
4. Chop a small handful of cilantro and cut the limes into wedges.
5. If serving rice, rinse it until the water is mostly clear and prepare it according to the package while the stew cooks.
6. For the optional cooling side, thinly slice the cucumber and mix it with Greek yogurt, a squeeze of lime, and a pinch of salt.

1. Heat the olive oil in a Dutch oven over medium-high heat. Brown the chicken for 3–4 minutes per side, then transfer it to a plate.
2. Lower the heat to medium. Add the onion and bell pepper and cook for 5 minutes until softened.
3. Stir in the garlic and tomato paste for 30 seconds, then add the chopped tomatoes. Cook for 3 minutes until they begin to collapse.
4. Add the potatoes, bay leaf, and 2 cups of chicken stock. Nestle the chicken and any juices into the pot; add enough remaining stock to come about halfway up the chicken.
5. Bring to a gentle simmer, cover, and cook for 30–35 minutes, turning the chicken once, until the potatoes are tender and the chicken reaches at least 165°F.
6. Uncover for the final 5 minutes if the broth needs to reduce. Taste and adjust salt, pepper, and lime. Fold in half the cilantro.

Spoon rice into shallow bowls, add chicken and potatoes, and ladle the vegetable-rich broth around them. Finish with cilantro and lime; put hot sauce on the adult portion while keeping the child’s serving gently seasoned. Serve the cucumber-yogurt salad on the side. Refrigerate leftovers in a sealed container for up to 3 days; add a splash of stock when reheating.