recipe reviews for:

Chicken Ropa Vieja

“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.”

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Reviewed: Apr. 29, 2013

I have made this recipe twice now. The first time I followed the directions verbatim, and it was okay. The second time I made it for a baby shower and decided to add some some extra flavor to it. I tripled the garlic that is added to it the second part of the recipe and for the tomato puree I used a can of Rotel and just pureed it in the food processor. I also bumped up the cumin A LOT, also added Adobo seasoning to taste and used a little white pepper. I made 6 lbs and left with an empty dish. It was amazing. Thank you so much for the recipe.

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Reviewer:

K-GURTNER-BARNES

Reviewed: Oct. 14, 2012

This was delicious. I threw the chicken and veggies in corckpot and cooked for 4 hours. Did the rest on the stove. I did add 2-3 T of cumin and added nearly a whole can of tomato puree. Served this with white rice and baked plantain chips.. yumyum Will make again. easy dinner

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Reviewer:

LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

Reviewed: Jan. 10, 2012

I served this recipe to High School Students as a School Lunch Chef Display - I used slightly baked Pita bread ( in place of a tortilla ) and served it Fajita Style, being a school meal I had to omit the Wine but replaced it with RED WINE vinegar and it turned out nice, served it with a Red Bean and Rice Side dish and topped it with a Pineapple Mango Salsa. Great Dish - the students gave it a thumbs up.

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Reviewer:

Mikel Scott

Reviewed: Apr. 25, 2010

This was a real disappointment because it was so bland- tasted like chicken in tomato sauce. I assume the menu really called for tomato paste, and not puree, since paste mixed with the broth might at least have given the sauce more body. We doctored it as best we could with more cumin and cuban hot sauce, but this really wasn't very flavorful.

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Reviewer:

BAM

Reviewed: May 15, 2008

My boyfriend really enjoyed this recipe, but only after I added lots of Adobo seasoning, garlic powder, and cumin after I tasted it. I still feel that it is a really great base recipe, and a great idea to use healthier chicken breast as opposed to steak. I am making it again tonight!

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