Step-by-Step Guide to Make Speedy Chicken stew Puerto Rican Pollo Guisado (Crockpot version)

Hello everyone, I hope you are having a wonderful day today. Today I'm showing you how to make a special dish: Puerto Rico's award-winning pollo guisado chicken stew (crockpot version). It's one of my favorites. Now I'll give you a little taste. It will smell and look delicious.

When it comes to cooking, remember that everyone started somewhere. I don't know anyone who was willing to come and go with a wooden spoon. There is much to learn and of course room for improvement in being a good leader. Not only do you have to start with the basics of cooking, but if you understand how to cook a completely new cuisine like Chinese, Thai or Indian cuisine, you should be almost there.

This means that at any point in the cooking learning cycle, there is likely to be someone who cooks better and/or worse than you. Enjoy it because even the most seasoned chef has bad days. There are many men and women who cook for different reasons. Some cook to eat and survive, while others simply enjoy the whole cooking process. Some cook out of trauma, others out of sheer boredom. Regardless of your culinary goals or skill set, you should always start with the basics.

Lettuce Wrap All of these delicious dinner treats, including the toppings, can be made ahead of time, so you can heat up the toppings and the wraps when you're ready to eat. It's a fun meal to share with your kids, and it teaches them that salads are often tougher than they think. Some choose a teriyaki-inspired filling; My kids love taco tops because of our lettuce rolls. You are completely free to create your own favorite filling.

The flavor of Pollo Guisado Puerto Rican Chicken Stew (slow cooker version) is influenced by many things, the type of ingredients, the choice of fresh ingredients, the skills of cutting the dishes, the way of cooking and serving. If you want to make a delicious Puerto Rican pollo guisado chicken stew (slow cooker twist) at home, don't worry if you know the technique because this dish can be used as an elegant specialty.

Puerto Rican Chicken Pollo Guisado Stew (Slow Cooker Version) Makes 6-8 servings. So make sure this portion is enough to feed you and your beloved family.

Also, Puerto Rican Chicken Stew Pollo Guisado (slow cooker version) should take about 4 hours.

To start with this recipe, we need to prepare some ingredients. You can make Puerto Rican Pollo Guisado Chicken Stew (Slow Cooker Variation) with 15 ingredients and 4 steps. Here's how to cook it.

During my travels in Latin America, I fell in love with steamed chicken. This is the Puerto Rican version directed by my flight attendants in Puerto Rico.

Puerto Rican Chicken Stew Pollo Guisado (Slow Cooker Variation):

1. 3 tablespoons of vegetable oil
2. 4 to 5 pounds of bone-in chicken thighs or drumsticks
3. 3/4 cup sofrito or a 6 oz bottle
4. 3 bay leaves
5. Goya adobo is a universal spice
6. 2 packets of sayan with coriander and tomato masala
7. 1 1/2 tbsp. l chicken broth powder
8. Add 3 tablespoons of tomato paste
9. 2 tablespoons of dried oregano
10. 5 glasses of water
11. 4-5 carrot stalks, peeled and chopped
12. 1 more glass of cold water
13. 3 tablespoons of cornstarch
14. 20 olives stuffed with pepper
15. 4-5 Yukon Gold potatoes, sliced

Step-by-step directions for Puerto Rican Pollo Guisado Chicken Stew (Slow Cooker Version)

1. Wash and dry the chicken. Season on all sides with Goya All Purpose Seasoning. Place a large skillet over medium-high heat and sear the skin on both sides until golden brown. But not cooking. (Note that you should not stir it while roasting. If a golden crust forms after a few minutes, it will automatically separate from the surface of the pan.) Place the roast chicken in the slow cooker. Note: I usually have to bake 2 since this recipe doubles.
2. Add the oil drop by drop. Fry the sofrito for 1-2 minutes. Put the tomato paste in the pan. Stir and heat. Add water slowly while mixing. Then add the chicken stock, bag of Sajon, oregano and bay leaf. Bring to a boil and use a whisk to remove the juice from the bottom of the pan.
3. Pour the mixture into the slow cooker. Garnish with olives and pepper. Cook for 3 hours at maximum power. Turn on the multicooker on low heat. Add potatoes and carrots. Cook until the vegetables are tender, about 1 hour.
4. Finally, mix 1 cup cold water and cornstarch. Place in slow cooker, then stir. It will be quite thick. Serve with rice.

Plus, as you gain experience and confidence, you'll get better as you go along and customize recipes to suit your personal preferences. If you prefer more or less ingredients, or if you want the recipe less or spicier, simple changes can be made to achieve this. You will simply start preparing your snacks in time. And that's something you inevitably can't learn when it comes to basic cooking skills for beginners, but you'll never know if you master these basic cooking skills.

So, this special dish brings How to Make the Ultimate Puerto Rican Chicken Stew Pollo Guisado (Crockpot Version). Thanks for reading. I am sure you will do it at home. More interesting homemade recipes will be available soon. Don't forget to save this page in your browser and share it with your family, friends and colleagues. Thanks for reading. Go cook!