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Chicken Ropa Vieja

By: crcowley  
"Ropa Vieja is a mainstay of the Cuban-American diet. It's traditionally made with skirt steak, a stringy cut of meat with the poetic name fajita (girdle) in Spanish. This recipe uses chicken breast and is fantastic; the leftovers are even better. It is wonderful served with white rice and fried plantains or a pineapple-coconut slaw."

Rating: This weblink has been rated 7 times with an average star rating of 3.9 Read Reviews (4)

Rate/Review | 234 people have saved this

What to Drink?

Wine Zinfandel
Prep Time:
40 Min
Cook Time:
45 Min
Ready In:
1 Hr 25 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 1/2 pounds skinless, boneless chicken breast
  • 1 small onion, quartered
  • 1 tomato, quartered
  • 1 carrot, peeled and cut into 1 inch pieces
  • 2 cloves garlic, peeled
  •  
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 small onion, thinly sliced
  • 1/2 green bell pepper, seeded and thinly sliced
  • 1/2 red bell pepper, seeded and thinly sliced
  • 1/4 cup tomato puree
  • 1/4 cup dry white wine
  • 1 teaspoon ground cumin, or to taste
  • salt and pepper to taste

Directions

  1. Place chicken, onion, tomato, carrot, and 2 cloves of garlic into a large pot. Add water to cover, then bring to a boil. Skim and discard the foam that has floated to the surface. Reduce heat to medium-low, and simmer uncovered until the chicken is tender, 30 to 40 minutes. Place the chicken into a bowl and shred it into strips as thick as a pencil; set aside. Strain the cooking liquid and discard the vegetables.
  2. Heat the olive oil in a large skillet over medium heat. Stir in the garlic, onions, green peppers, and red peppers. Cook and stir until the vegetables have softened, 3 to 4 minutes. Stir in tomato puree, white wine, chicken, and enough of the reserved broth to create a thick sauce. Season with cumin, salt, and pepper. Simmer for about 5 minutes more to reduce the sauce slightly and coat the shredded chicken.

Footnotes

  • Cooks Note
  • The chicken breasts may be cooked in a slow cooker, covered, on High for 3 to 4 hours.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 291 | Total Fat: 10.6g | Cholesterol: 88mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 26, 2008 by crcowley 
I am the author of this recipe. I agree with one of the reviews, stating that it came out... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 15, 2008 by Golan's Girl 
My boyfriend really enjoyed this recipe, but only after I added lots of Adobo seasoning,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 28, 2007 by Aimee' 
I doubled the sauce portion of this recipe and served it with black beans and rice and fried... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 27, 2007 by cooking in cow town 
this was ok, it needs a lot more flavor...I added some salsa at the end and it helped MORE

 
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