Recipe of Perfect Chicken stew Puerto Rican Pollo Guisado (Crockpot version)

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, chicken stew puerto rican pollo guisado (crockpot version). It is one of my favorites food recipes. For mine, I am going to 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 favored of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Chicken stew Puerto Rican Pollo Guisado (Crockpot version) is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook chicken stew puerto rican pollo guisado (crockpot version) using 15 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Chicken stew Puerto Rican Pollo Guisado (Crockpot version):

1. Make ready cooking oil
2. Take bone in chicken thighs or legs
3. Prepare Sofrito or 6 ounce bottle
4. Make ready bay leaves
5. Make ready Goya adobo all-purpose seasoning
6. Prepare Sazon cilantro and tomato seasoning
7. Prepare powdered chicken bouillon
8. Take heaping tsp tomato paste
9. Make ready dried oregano
10. Take water
11. Make ready carrots peeled and chunked
12. Make ready extra cup cold water
13. Prepare cornstarch
14. Get stuffed pimento olives
15. Prepare yukon gold potatoes chunked

Instructions to make Chicken stew Puerto Rican Pollo Guisado (Crockpot version):

1. 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.
2. 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.
3. 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.
4. 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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