Pollo Guisado in the Crockpot

Mix paprika, cinnamon, cayenne, garlic powder, salt, and pepper in a large bowl. Add enough extra virgin olive oil to make a wet paste (about 2-3 tablespoons). Add chicken thighs to the bowl, and toss, making sure chicken is evenly and thoroughly covered. Set aside.

Heat vegetable oil and sugar over medium-high heat in a Dutch oven or heavy-bottomed pan.

Working in batches, add chicken to pan, skin side down. Brown both sides of the chicken (approximately 3-4 minutes per side). Remove chicken from pan and place chicken in crockpot, skin side up.

Add onions and bell peppers to pan and sauté until vegetables start to brown, approximately 8-10 minutes. Add garlic and tomato paste. Sauté for 1 minute. Deglaze with ½ cup of chicken stock, scraping up the brown bits from the bottom of the pan.

Add veggie mixture to crockpot. Add the remaining 2 cups of chicken stock to crockpot.

In a separate bowl, dilute cornstarch in the cold water. Add cornstarch mixture to crockpot. Cook on low for 6-7 hours. Before serving, add additional salt and pepper to taste, if needed.

Serve over rice or plantains, and enjoy!