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Chicken Ropa Vieja

SUBMITTED 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."

RECIPE RATING:

Read Reviews (4)

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PREP TIME	40 Min
COOK TIME	45 Min
READY IN	1 Hr 25 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

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

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.
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.

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REVIEWS

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

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

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

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