Chicken stew Puerto Rican Pollo Guisado (Crockpot version). This delicious, one pot Puerto Rican chicken stew was a weekly staple in my home growing up, because it's a simple The quintessential flavor profile of Puerto Rican stews is sofrito. Spices like adobo and sazon give the pollo guisado the salty, umami flavor that keeps you coming back for more! On our recent travels to Old San Juan, Puerto Rico, we were amazed by how friendly everyone was toward us.

Before we begin to talk about this recipe, know that you don't need to have an Instant Pot to make this Pollo Guisado, you can use any other instant pressure cooker you have. Pollo guisado is a delicious chicken dish with meat that falls off the bone. It's a popular dish in Puerto Rico, Cuba, and the Dominican Republic. You can have Chicken stew Puerto Rican Pollo Guisado (Crockpot version) using 15 ingredients and 4 steps. Here is how you achieve that.

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

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

A Puerto Rico native and former food service professional, Hector Rodriguez develops recipes inspired by the Caribbean and Latin America. Go get all your ingredients together! Subscribe for Blog updates and get rewarded with yummy fresh Puerto Rican recipes as well as recipes from around the Latin America. Home recipes > main dish > dinner > Pollo Guisado - Puerto Rican Chicken Stew.

Chicken stew Puerto Rican Pollo Guisado (Crockpot version) step by step

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..

Once you try this chicken stew it's sure to become a weekly staple on your dining room table. This one pot dish is simple to prepare, makes clean up a breeze and everyone loves it! Pollo Guisado (Puerto Rican Chicken Stew) is a dish I grew up with and by far is one of my favorite comfort foods to eat! This dish is also known as guisado de pollo or guiso de pollo and is a popular and very common dish in Puerto Rico as well as Cuba and Dominican Republic. This Pollo Guisado recipe, or Puerto Rican stewed chicken, is flavorful, colorful and healthy, as it's accompanied by tons of veggies.