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So that the taste quality of chicken stew puerto rican pollo guisado (crockpot version), which must be considered start preparing the type of ingredients, next selection of fresh ingredients|good to how to cooking and serving it. No need be confused if want prepare chicken stew puerto rican pollo guisado (crockpot version) delicious as long as you know the technique then this dish is can become a treat that is very special.

Ingredients and seasonings used in make

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

In a large pot heat the vegetable oil over medium heat. Asopao De Pollo (Puerto Rican Chicken & Rice Stew) Asopao is. Wash the chicken and pat dry; place into a large bowl. Season with adobo seasoning, sazon seasoning, and salt.

How to make 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.
5. Done and ready to serve!

Place the legs into a slow cooker, and cover with the potato slices. Pour over the chicken and add the bay leaves. Once oil is warm, add in sofrito, seasonings EXCEPT for the salt, and tomato sauce. Allow the beans to get coated and now add the remaining ingredients. Wash the chicken and pat dry.

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