Recipe: Chicken Stew Puerto Rican Pollo Guisado (crockpot Version)

Sherry M Watson
Ratings : 4.8 ⭐ from 221
⌛ 4 hours
🗒️ 15 ingredients
👩‍🍳 6-8 servings

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Today's feature is the chicken stew puerto rican pollo guisado (crockpot version). This enjoyable recipe is simple and quick to prepare.

All you need are 15 ingredients and the eagerness to follow 4 easy steps.

Recipe: Chicken Stew Puerto Rican Pollo Guisado (crockpot Version)

Ingredients

  • 3 tbs cooking oil
  • 4-5 pounds bone in chicken thighs or legs
  • 3/4 cups Sofrito or 6 ounce bottle
  • 3 bay leaves
  • Goya adobo all-purpose seasoning
  • 2 packets Sazon cilantro and tomato seasoning
  • 1 1/2 TBS powdered chicken bouillon
  • 3 heaping tsp tomato paste
  • 2 tsp dried oregano
  • 5 cups water
  • 4-5 stalks carrots peeled and chunked
  • 1 extra cup cold water
  • 3 tbs cornstarch
  • 20 stuffed pimento olives
  • 4-5 yukon gold potatoes chunked
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We trust that you’ve gained some useful insights from this information. Now, let’s return to the preparation of the "chicken stew puerto rican pollo guisado (crockpot version)".

💡️ Once all the ingredients are ready, it's time to create chicken stew puerto rican pollo guisado (crockpot version) by adhering to the 4 following instructions:

Method

  • 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.

We're confident that by accurately following the recipe we've provided, from the ingredients to the steps, you'll achieve superb results.

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