Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, chicken stew puerto rican pollo guisado (crockpot version). It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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 daily. They are nice and they look wonderful. Chicken stew Puerto Rican Pollo Guisado (Crockpot version) is something that I’ve loved my entire life.

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):

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