Recipe: Delicious Chicken stew Puerto Rican Pollo Guisado (Crockpot version)

  • 2 min read
  • May 30, 2021

Chicken stew Puerto Rican Pollo Guisado (Crockpot version). 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. Season all sides with Goya all-purpose seasoning. Turn large skillet on medium high heat and sear on all sides to form a crust on the skin. You can have Chicken stew Puerto Rican Pollo Guisado (Crockpot version) using 15 ingredients and 4 steps. Here is how you cook it.

Ingredients of Chicken stew Puerto Rican Pollo Guisado (Crockpot version)

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

Chicken stew Puerto Rican Pollo Guisado (Crockpot version). 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

  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..

You can easily use a slow cooker or crock pot to make your pollo guisado. This is not a traditional method, but it works great. 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.

source: cookpad.com