Chicken stew Puerto Rican Pollo Guisado (Crockpot version).
You can cook Chicken stew Puerto Rican Pollo Guisado (Crockpot version) using 15 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Chicken stew Puerto Rican Pollo Guisado (Crockpot version)
- It's of cooking oil.
- It's of bone in chicken thighs or legs.
- You need of Sofrito or 6 ounce bottle.
- It's of bay leaves.
- It's of Goya adobo all-purpose seasoning.
- It's of Sazon cilantro and tomato seasoning.
- Prepare of powdered chicken bouillon.
- It's of heaping tsp tomato paste.
- It's of dried oregano.
- It's of water.
- It's of carrots peeled and chunked.
- Prepare of extra cup cold water.
- It's of cornstarch.
- Prepare of stuffed pimento olives.
- It's of yukon gold potatoes chunked.
Chicken stew Puerto Rican Pollo Guisado (Crockpot version) instructions
- 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..
