Chicken stew Puerto Rican Pollo Guisado (Crockpot version).
Hey everyone, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, chicken stew puerto rican pollo guisado (crockpot version). It is one of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
Chicken stew Puerto Rican Pollo Guisado (Crockpot version) is one of the most well liked of current trending foods in the world. It's enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They're fine and they look wonderful. Chicken stew Puerto Rican Pollo Guisado (Crockpot version) is something which I have loved my entire life.
To begin with this particular recipe, we must 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 can achieve that.
The ingredients needed to make Chicken stew Puerto Rican Pollo Guisado (Crockpot version):
- {Prepare 3 tbs of cooking oil.
- {Make ready 4-5 pounds of bone in chicken thighs or legs.
- {Prepare 3/4 cups of Sofrito or 6 ounce bottle.
- {Make ready 3 of bay leaves.
- {Prepare of Goya adobo all-purpose seasoning.
- {Take 2 packets of Sazon cilantro and tomato seasoning.
- {Make ready 1 1/2 TBS of powdered chicken bouillon.
- {Prepare 3 of heaping tsp tomato paste.
- {Get 2 tsp of dried oregano.
- {Get 5 cups of water.
- {Get 4-5 stalks of carrots peeled and chunked.
- {Prepare 1 of extra cup cold water.
- {Get 3 tbs of cornstarch.
- {Make ready 20 of stuffed pimento olives.
- {Prepare 4-5 of 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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