Pollo Guisado
- 1 ½ tbsp paprika
- ½ tsp cinnamon
- ½ tsp cayenne pepper
- 1 tsp garlic powder
- 1 ½ tsp salt
- 1 tsp pepper
- Extra Virgin Olive Oil
- 4-5 chicken thighs, bone-in
- 2 tbsp vegetable oil
- 1 tsp sugar
- 2 tbsp tomato paste
- ½ cup chicken stock, plus 2-3 cups
- 1 large
- 2 bell peppers (any color), sliced
- 3-4 cloves garlic, minced
- 1 tsp cornstarch, plus 1-2 tbsp cold water
- Mix the dry ingredients together in a large bowl and add enough olive oil to create a paste-like substance.
- Toss the chicken into the bowl and cover the chicken completely and evenly.
- Allow the chicken to sit for about 20 minutes to allow the already meat to absorb the marinade.
- Heat the oil and sugar at a medium-high heat.
- Briefly add the marinated chicken to brown both sides.
- Remove the chicken and place it in your crock pot with the skin facing up.
- Sautee your onions and peppers and add the garlic and tomato paste.
- After about a minute, deglaze this mixture with the half cup of chicken stock.
- Add your vegetable mixture to the crock pot and add the remaining chicken stock.
- Finally, dilute the cornstarch in the cold water and add to the pot.
- Cook on low for 6 to 7 hours
Recipe by Tropicsgourmet at https://tropicsgourmet.com/3-crock-pot-recipes-inspired-by-the-tropics/
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