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

Hello everybody, I hope you’re having an amazing 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. For mine, I will 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 recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Chicken stew Puerto Rican Pollo Guisado (Crockpot version) is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must first 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 cook that.

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

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

Steps 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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