Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive 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 will be really delicious.

Chicken stew Puerto Rican Pollo Guisado (Crockpot version) is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Chicken stew Puerto Rican Pollo Guisado (Crockpot version) is something that I’ve loved my whole life. They are fine and they look wonderful.

Great recipe for Chicken stew Puerto Rican Pollo Guisado (Crockpot version). In my travels to Latin America, I fell in love with the chicken stew. This is a Puerto Rican version I found tweaked by my Puerto Rican Flight attendants colleagues. The quintessential flavor profile of Puerto Rican stews is sofrito.

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

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

Turn large skillet on medium high heat and sear on all sides to form a crust on the skin. Chicken stew Puerto Rican Pollo Guisado (Crockpot version).. Chicken stew Puerto Rican Pollo Guisado (Crockpot version). Bring to boil, scraping the drippings off the bottom of the pan with whisk.

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.

Chicken stew Puerto Rican Pollo Guisado (Crockpot version). Bring to boil, scraping the drippings off the bottom of the pan with whisk. Add the sofrito, Sazon, tomato paste, powdered chicken bouillon, oregano, water, potatoes, carrots, bay leaves and olives into the pot. Bring the mixture to a boil, then add the chicken back into the pot. This is a yummy version of chicken stew that I got from my Puerto Rican inlaws.

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