You are|Are|Again} looking for inspiration recipes chicken stew puerto rican pollo guisado (crockpot version) that are unique? How to make it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious chicken stew puerto rican pollo guisado (crockpot version) should had aroma and taste that can provoke our taste buds.

There are several things that more or less affect the taste quality of chicken stew puerto rican pollo guisado (crockpot version), start from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare chicken stew puerto rican pollo guisado (crockpot version) delicious wherever you are, because as long as you know the trick, this dish is could be dish special.

Ingredients and seasonings required for make

1. Prepare 3 tbs cooking oil
2. Prepare 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. Take 2 packets Sazon cilantro and tomato seasoning
7. Prepare 1 1/2 TBS powdered chicken bouillon
8. Use 3 heaping tsp tomato paste
9. Prepare 2 tsp dried oregano
10. Take 5 cups water
11. Prepare 4-5 stalks carrots peeled and chunked
12. Take 1 extra cup cold water
13. Use 3 tbs cornstarch
14. Prepare 20 stuffed pimento olives
15. Prepare 4-5 yukon gold potatoes chunked

Bring the mixture to a boil then add the chicken back into the pot. Add chicken potatoes and carrots to pot. In a large pot heat the vegetable oil over medium heat. Once oil is warm, add in sofrito, seasonings EXCEPT for the salt, and tomato sauce.

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!

Allow the beans to get coated and now add the remaining ingredients. Add the tomato sauce and water to the pot, then add cilantro and potatoes. Season chicken with adobo seasoning salt. Explore RAMDOM_KEYWORD for thousands of unique creative recipes. Pollo guisado is served daily in millions of Dominican homes, after all, it is one of the cornerstones of La Bandera Dominicana, the traditional Dominican lunch meal.

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