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My review
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 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- 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.
- 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.
Nutrition Facts
Per Serving: 291 calories; 10.6 g fat; 10.6 g carbohydrates; 34.7 g protein; 88 mg cholesterol; 151 mg sodium. Full nutrition
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Reviews
Read all reviews 1117 Ratings
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Most helpful positive review
3/25/2008
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
9/27/2007
this was ok, it needs a lot more flavor...I added some salsa at the end and it helped
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3/25/2008
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".
5/15/2008
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...
9/28/2007
I doubled the sauce portion of this recipe and served it with black beans and rice and fried plantains. It turned out great!
9/27/2007
this was ok, it needs a lot more flavor...I added some salsa at the end and it helped
4/29/2013
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...
4/25/2010
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...
11/12/2013
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 =)
10/14/2012
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...
10/19/2016
Amazing! I tweaked it a bit by adding two chipotle peppers in adobo to the stewing part and some smoked paprika and a pinch of sugar to the saute part. It was a huge hit and will be making it o...