Steps to Make Award-winning Chicken stew Puerto Rican Pollo Guisado (Crockpot version)

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, chicken stew puerto rican pollo guisado (crockpot version). It is one of my favorites. This time, I will make it a 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 on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Chicken stew Puerto Rican Pollo Guisado (Crockpot version) is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to 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 cook it.

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

1. Get 3 tbs cooking oil
2. Make ready 4-5 pounds bone in chicken thighs or legs
3. Get 3/4 cups Sofrito or 6 ounce bottle
4. Prepare 3 bay leaves
5. Make ready Goya adobo all-purpose seasoning
6. Take 2 packets Sazon cilantro and tomato seasoning
7. Make ready 1 1/2 TBS powdered chicken bouillon
8. Take 3 heaping tsp tomato paste
9. Prepare 2 tsp dried oregano
10. Prepare 5 cups water
11. Get 4-5 stalks carrots peeled and chunked
12. Make ready 1 extra cup cold water
13. Take 3 tbs cornstarch
14. Prepare 20 stuffed pimento olives
15. Prepare 4-5 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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