Best Recipe Chicken stew Puerto Rican Pollo Guisado Crockpot version Most Delicious

Without fail recipe ultimate Chicken stew Puerto Rican Pollo Guisado (Crockpot version) easy, yummy, practical.

Hi every body, now you get prepare recipe Chicken stew Puerto Rican Pollo Guisado (Crockpot version) with 15 ingredients and 4 steps. Next this is how to prepare, please read carefully.

In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 15 ingredients and 4 stages of easy cooking Chicken stew Puerto Rican Pollo Guisado (Crockpot version).

Ingredients for Chicken stew Puerto Rican Pollo Guisado (Crockpot version) #

1. Prepare : cooking oil.

2. Prepare : bone in chicken thighs or legs.

3. Needed : Sofrito or 6 ounce bottle.

4. Needed : bay leaves.

5. Needed : Goya adobo all-purpose seasoning.

6. Prepare : Sazon cilantro and tomato seasoning.

7. Prepare : powdered chicken bouillon.

8. Needed : heaping tsp tomato paste.

9. Needed : dried oregano.

10. Needed : water.

11. Needed : carrots peeled and chunked.

12. Needed : extra cup cold water.

13. Needed : cornstarch.

14. Prepare : stuffed pimento olives.

15. Needed : yukon gold potatoes chunked.

If all composition Chicken stew Puerto Rican Pollo Guisado (Crockpot version) it’s ready, We’re going into the cooking stage. Below is how to making with fast.

Stages Cooking 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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