Chicken stew Puerto Rican Pollo Guisado (Crockpot version)

Name: How to cook Chicken stew Puerto Rican Pollo Guisado (Crockpot version) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6-8 servings
Cuisine: Us

Introduce

Chef :

Sarah JingJing

Chicken stew Puerto Rican Pollo Guisado (Crockpot version)

In my travels to Latin America, I fell in love with the chicken stew. This is a Puerto Rican version I found tweaked by my Puerto Rican Flight attendants colleagues.

Ingredient

Food ration :

6-8 servings

Cooking time :

4 hours

3 tbs

cooking oil

4-5 pounds

bone in chicken thighs or legs

3/4 cups

Sofrito or 6 ounce bottle

bay leaves

2 packets

Sazon cilantro and tomato seasoning

1 1/2 TBS

powdered chicken bouillon

heaping tsp tomato paste

2 tsp

dried oregano

5 cups

water

4-5 stalks

carrots peeled and chunked

extra cup cold water

3 tbs

cornstarch

stuffed pimento olives

4-5

yukon gold potatoes chunked

Cooking instructions

* 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.

* Step 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.

* Step 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.