Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, chicken stew puerto rican pollo guisado (crockpot version). It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Chicken stew Puerto Rican Pollo Guisado (Crockpot version) is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Chicken stew Puerto Rican Pollo Guisado (Crockpot version) is something that I’ve loved my entire life.
To begin with this recipe, we have to prepare a few components. You can have chicken stew puerto rican pollo guisado (crockpot version) using 15 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Chicken stew Puerto Rican Pollo Guisado (Crockpot version):
- Make ready 3 tbs cooking oil
- Prepare 4-5 pounds bone in chicken thighs or legs
- Make ready 3/4 cups Sofrito or 6 ounce bottle
- Prepare 3 bay leaves
- Prepare Goya adobo all-purpose seasoning
- Take 2 packets Sazon cilantro and tomato seasoning
- Prepare 1 1/2 TBS powdered chicken bouillon
- Make ready 3 heaping tsp tomato paste
- Prepare 2 tsp dried oregano
- Get 5 cups water
- Get 4-5 stalks carrots peeled and chunked
- Get 1 extra cup cold water
- Take 3 tbs cornstarch
- Make ready 20 stuffed pimento olives
- Prepare 4-5 yukon gold potatoes chunked
Instructions to make Chicken stew Puerto Rican Pollo Guisado (Crockpot version):
- Wash and pat dry chicken. Season all sides with Goya all-purpose seasoning. Turn large skillet on medium high heat and sear both sides to form a golden crust on the skin. But don’t cook through. (Note do not disturb while searing. It will autmotically lift off the surface of the pan in a few minutes when golden crust forms.) Place seared chicken in crockpot. Note: I usually have to sear 2 batches because this recipe is doubled.
- To the drippings, add oil. Fry sofrito for 1 to 2 minutes. Add tomato paste to the sautee pan. Mix and heat through. Slowly pour water while whisking mixture. Then add the chicken bouillon, sazon packets, oregano, and bay leaves. Bring to boil, scraping the drippings off the bottom of the pan with whisk.
- Pour mixture to crockpot. Sprinkle pimento olives on top. Cook on high for 3 hours. Turn crockpot to low. Add potatoes and carrots. Cook veggies until tender for about one more hour.
- In the end, whisk 1 cup cold water and cornstarch. Add to crockpot then stir to incorporate. Will slightly thicken it. Serve over rice.
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