How to Make Homemade Chicken stew Puerto Rican Pollo Guisado (Crockpot version)

Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to prepare 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 tasty. This will be really delicious.

Chicken stew Puerto Rican Pollo Guisado (Crockpot version) is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Chicken stew Puerto Rican Pollo Guisado (Crockpot version) is something which I have loved my entire life.

To get started with this particular 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 can achieve that.

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

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