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Chicken Ropa Vieja
Chicken Ropa Vieja
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Prep Time:
40 minutes
Cook Time:
45 minutes
Total Time:
85 minutes
Cuban-inspired shredded chicken dish, perfect for leftovers. Serve with white rice, fried plantains, or pineapple-coconut slaw.
Ingredients:
  • 1.5 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
  • 1 small onion, thinly sliced
  • 0.5 green bell pepper, seeded and thinly sliced
  • 0.5 red bell pepper, seeded and thinly sliced
  • 0.25 cup tomato puree
  • 0.25 cup dry white wine
  • 1 teaspoon ground cumin, or to taste
  • salt and pepper to taste
Instructions:
  • In a large pot, combine chicken, onion, tomato, carrot, and 2 cloves of garlic. Cover with water and bring to a boil. Skim off any foam that rises to the top. Simmer uncovered on medium-low heat until chicken is tender, about 30 to 40 minutes.
  • Shred the chicken into pencil-thick strips in a bowl; set aside. Strain and save the cooking liquid, then discard the vegetables.
  • In a large skillet over medium heat, sauté onion, bell peppers, and garlic in olive oil until softened, about 3-4 minutes. Add tomato purée, white wine, chicken, and reserved broth, simmer until thickened, about 5 minutes. Season with cumin, salt, and pepper. Enjoy the flavorful sauce coated chicken!

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