Chicken Ropa Vieja

Chicken Ropa Vieja

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."
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Ingredients

1 h 25 m servings 291 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 10.6g
  • 3%
  • Protein:
  • 34.7 g
  • 69%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 151 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 10
  1. 16 Ratings

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Most helpful positive review

I am the author of this recipe. I agree with one of the reviews, stating that it came out bland. I always add 2-3 tbsp cumin - hence "to taste".

Most helpful critical review

this was ok, it needs a lot more flavor...I added some salsa at the end and it helped

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I am the author of this recipe. I agree with one of the reviews, stating that it came out bland. I always add 2-3 tbsp cumin - hence "to taste".

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 gre...

I doubled the sauce portion of this recipe and served it with black beans and rice and fried plantains. It turned out great!

this was ok, it needs a lot more flavor...I added some salsa at the end and it helped

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 i...

I love love loved it, my kids devoured it. I did add a little adobo, but other than that, a favorite for my family. Great recipe, thank you =)

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 t...

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 mi...

I tried adding olives, Adobo, and extra cumin but the flavor of the broth is very bland. I agree with a lot of reviewers here about the blandness.

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