Recipe of Any-night-of-the-week Chicken stew Puerto Rican Pollo Guisado (Crockpot version)

Chicken stew Puerto Rican Pollo Guisado (Crockpot version).

Hello everybody, it's me, Dave, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, chicken stew puerto rican pollo guisado (crockpot version). It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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To get started with this recipe, we must prepare a few ingredients. You can cook chicken stew puerto rican pollo guisado (crockpot version) using 15 ingredients and 4 steps. Here is how you cook that.

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

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