Sudado de Pollo

Pat the chicken thighs dry and rub with 0.5 tsp salt and black pepper. Peel the potatoes and yuca; halve the potatoes, and cut the yuca into 5–6 cm pieces, removing the tough fibrous core.

Finely chop the tomatoes. Mince the onion and scallions, and mince the garlic. Heat the oil in a wide, heavy-bottomed pot over medium heat.

Sear the chicken thighs for 3–4 minutes per side until lightly golden; transfer to a plate.

In the same pot, sauté the onion and scallions for 3 minutes. Add the garlic, tomatoes, remaining salt, thyme, and achiote; cook for 5–7 minutes, until the tomatoes break down into a thick guiso.

Pour in the water, add the potatoes and bay leaf, and return the chicken along with its juices. Bring to a gentle simmer, cover, and cook over medium-low heat for 25 minutes.

Add the yuca, gently nestling the pieces into the sauce, and cook covered for another 15–20 minutes, until the chicken is fully cooked and the potatoes and yuca are easily pierced with a fork. If needed, remove the lid for the last 5 minutes to let the sauce thicken.

Remove the bay leaf, taste the sauce, and adjust with salt or black pepper as needed. Serve the sudado hot, spooning the thick sauce over the chicken and vegetables; traditionally eaten with white rice.