Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, chicken stew puerto rican pollo guisado (crockpot version). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Chicken stew Puerto Rican Pollo Guisado (Crockpot version) is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Chicken stew Puerto Rican Pollo Guisado (Crockpot version) is something that I have loved my entire life. They are fine and they look fantastic.

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. Chicken stew Puerto Rican Pollo Guisado (crockpot version) step by step.

To begin 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 can achieve it.

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

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

Add the broth, sofrito, tomato sauce, sazon and mix in. Add the potatoes, onions, peppers, and carrots in and then bring to a boil. Cover the pot with a tight-fitting lid and reduce the heat to low. Remove the bay leaf and the culantro leaf.

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.

Cover the pot with a tight-fitting lid and reduce the heat to low. Remove the bay leaf and the culantro leaf. Transfer chicken a bowl and cover with an aluminum foil tent. Brown on all sides and remove from the pot. Puree the red pepper, green pepper, onion, garlic, cilantro, olive oil, wine, cumin, and oregano in a blender.

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