Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken stew puerto rican pollo guisado (crockpot version). It is one of my favorites food recipes. For mine, 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 popular of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Chicken stew Puerto Rican Pollo Guisado (Crockpot version) is something that I’ve loved my entire life.

To begin with this particular recipe, we have to 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 can achieve it.

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

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