Hello, I am Jane. Today, I’m gonna show you how to prepare chicken stew puerto rican pollo guisado (crockpot version) recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to 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 meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Chicken stew Puerto Rican Pollo Guisado (Crockpot version) is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can cook 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
- Get 4-5 pounds bone in chicken thighs or legs
- Make ready 3/4 cups Sofrito or 6 ounce bottle
- Take 3 bay leaves
- Get Goya adobo all-purpose seasoning
- Make ready 2 packets Sazon cilantro and tomato seasoning
- Take 1 1/2 TBS powdered chicken bouillon
- Take 3 heaping tsp tomato paste
- Take 2 tsp dried oregano
- Prepare 5 cups water
- Take 4-5 stalks carrots peeled and chunked
- Get 1 extra cup cold water
- Prepare 3 tbs cornstarch
- Get 20 stuffed pimento olives
- Take 4-5 yukon gold potatoes chunked
Steps 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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