Wednesday, February 16, 2011

Chicken Ropa Vieja

The first time I had Ropa Vieja was at one of our favorite restaurants, Cuban Pete's in Montclair.  When I found the recipe below, I was very excited to try this as I tried a few others, but nothing was quite as tasty.  

Very easy to make and absolutely delicious, this recipe will surely make it into our regular rotation.  The only modification that I made was the amount of cumin... I loaded up on the cumin.  

Chicken Ropa Vieja
From Skinnytaste.
  • 3 chicken breast halves
  • 1 small onion, quartered
  • 1 tomato, quartered
  • 1 carrot, peeled and chopped
  • 2 cloves garlic, peeled
  • 1 tbsp olive oil
  • 1 small onion, thinly sliced
  • 1 small green bell pepper, seeded and thinly sliced
  • 1 small red bell pepper, seeded and thinly sliced
  • 1/4 cup dry white wine
  • 1/2 cup tomato sauce
  • reserved broth
  • 1 tsp cumin, or more to taste (I like a lot)
  • garlic powder
  • salt and pepper to taste
Place chicken, onion, tomato, carrot, and 2 cloves of garlic into crock pot. Add water to cover, and set to high for 4 hours until the chicken is tender. If cooking on the stove,cook on medium-low, and simmer until the chicken is tender, 30 to 40 minutes. Placethe chicken into a bowl and shred it into strips using a fork; set aside. Reserve the liquid.

In a large deep skillet, heat olive oil over medium heat. Add the garlic, onions, green peppers, and red peppers. Cook about 3 to 4 minutes. Stir in chicken, tomato sauce, white wine, and about 3/4 cup of the reserved broth to create a nice sauce. Seasonwith cumin, garlic powder salt, and pepper. Cover and simmer on low for about 10 minutes more adding more broth and seasoning if needed. Makes 4 cups.

Served over basmasti rice & topped with shredded cheddar! 

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