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We hope you got insight from reading it, now let’s go back to chicken stew puerto rican pollo guisado (crockpot version) recipe. You can have 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):
- Take cooking oil
- Prepare bone in chicken thighs or legs
- Provide Sofrito or 6 ounce bottle
- Prepare bay leaves
- Get Goya adobo all-purpose seasoning
- Use Sazon cilantro and tomato seasoning
- Get powdered chicken bouillon
- You need heaping tsp tomato paste
- Use dried oregano
- Take water
- Provide carrots peeled and chunked
- Take extra cup cold water
- Provide cornstarch
- Provide stuffed pimento olives
- You need yukon gold potatoes chunked
Instructions to make Chicken stew Puerto Rican Pollo Guisado (Crockpot version):
- 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.
This is not a traditional method, but it works great. Brown on all sides and remove from the pot. The name of this recipe is really Ma's Spanish Chicken Stew, because my mom is the one who created this recipe one day from a jumble of old veggies, random jars of pickled things on the fridge door, a few trusty cans of beans and tomatoes, and a sneaky little packet of Sazon seasoning. It's essentially her made-up version of pollo guisado. Transfer chicken a bowl and cover with an aluminum foil tent.
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