Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, chicken stew puerto rican pollo guisado (crockpot version). It is one of my favorites food recipes. For mine, 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 popular of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. Chicken stew Puerto Rican Pollo Guisado (Crockpot version) is something which I’ve loved my entire life. They are fine and they look wonderful.
Bring to boil, scraping the drippings off the bottom of the pan with whisk. Instructions Heat a Dutch oven on medium heat. Season the chicken with the Adobo seasoning, then add the olive oil and chicken to the pot. Remove the chicken from the pot and set it aside.
To get started with this particular recipe, we have to 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):
- Take 3 tbs cooking oil
- Take 4-5 pounds bone in chicken thighs or legs
- Prepare 3/4 cups Sofrito or 6 ounce bottle
- Make ready 3 bay leaves
- Take Goya adobo all-purpose seasoning
- Prepare 2 packets Sazon cilantro and tomato seasoning
- Get 1 1/2 TBS powdered chicken bouillon
- Get 3 heaping tsp tomato paste
- Get 2 tsp dried oregano
- Get 5 cups water
- Prepare 4-5 stalks carrots peeled and chunked
- Make ready 1 extra cup cold water
- Get 3 tbs cornstarch
- Prepare 20 stuffed pimento olives
- Take 4-5 yukon gold potatoes chunked
Heat a large saucepan and add the oil. Add chicken and brown on all sides (won't be cooked at this point.). Add tomato sauce, water, veggies and spices. While it's commonly associated with Puerto Rico, Cuba, and the Dominican Republic, it also a staple throughout Central and South America.
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.
Add tomato sauce, water, veggies and spices. While it's commonly associated with Puerto Rico, Cuba, and the Dominican Republic, it also a staple throughout Central and South America. Instructions Rub the chicken pieces with the garlic, salt, pepper, and oregano. Brown on all sides and remove from the pot. Season chicken with adobo and meat tenderizer to your liking.
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So that is going to wrap it up for this special food chicken stew puerto rican pollo guisado (crockpot version) recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
