Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, chicken stew puerto rican pollo guisado (crockpot version). One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Chicken stew Puerto Rican Pollo Guisado (Crockpot version) is one of the most favored of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Chicken stew Puerto Rican Pollo Guisado (Crockpot version) is something that I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have chicken stew puerto rican pollo guisado (crockpot version) using 15 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Chicken stew Puerto Rican Pollo Guisado (Crockpot version):
- Prepare cooking oil
- Take bone in chicken thighs or legs
- Prepare Sofrito or 6 ounce bottle
- Take bay leaves
- Get Goya adobo all-purpose seasoning
- Prepare Sazon cilantro and tomato seasoning
- Prepare powdered chicken bouillon
- Prepare heaping tsp tomato paste
- Take dried oregano
- Prepare water
- Prepare carrots peeled and chunked
- Make ready extra cup cold water
- Take cornstarch
- Get stuffed pimento olives
- Prepare 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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