Hello, I’m Joana. Today, I’m gonna show you how to make chicken stew puerto rican pollo guisado (crockpot version) recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Chicken stew Puerto Rican Pollo Guisado (Crockpot version) Recipe
Chicken stew Puerto Rican Pollo Guisado (Crockpot version) is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re 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 must 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 it.
The ingredients needed to make Chicken stew Puerto Rican Pollo Guisado (Crockpot version):
- Prepare 3 tbs cooking oil
- Make ready 4-5 pounds bone in chicken thighs or legs
- Get 3/4 cups Sofrito or 6 ounce bottle
- Get 3 bay leaves
- Prepare Goya adobo all-purpose seasoning
- Prepare 2 packets Sazon cilantro and tomato seasoning
- Get 1 1/2 TBS powdered chicken bouillon
- Make ready 3 heaping tsp tomato paste
- Take 2 tsp dried oregano
- Get 5 cups water
- Take 4-5 stalks carrots peeled and chunked
- Make ready 1 extra cup cold water
- Get 3 tbs cornstarch
- Make ready 20 stuffed pimento olives
- Make ready 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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