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 fantastic recipe uses shredded chicken breast; the leftovers are even better. It is wonderful served with white rice and fried plantains or a pineapple-coconut slaw.

• Preparation Time: 40 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 25 mins
• Calories: 291 Calories

Ingredients

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

Recipe Instructions

Step 1

Place chicken, onion, tomato, carrot, and 2 cloves garlic into a large pot. Add water to cover, then bring to a boil. Skim and discard the foam that floats to the surface. Reduce heat to medium-low; simmer uncovered until chicken is tender, 30 to 40 minutes.

Step 2

Place chicken into a bowl and shred it into strips as thick as a pencil; set aside. Strain and reserve cooking liquid; discard vegetables.

Step 3

Heat olive oil in a large skillet over medium heat. Add onion, bell peppers, and minced garlic. Cook and stir until vegetables have softened, 3 to 4 minutes. Stir in tomato purée, white wine, chicken, and enough of the reserved broth to create a thick sauce. Season with cumin, salt, and pepper. Simmer until sauce is slightly reduced and coats chicken, about 5 minutes.