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!