Chicken Ropa Vieja recipe

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Ingredients

1 ½ 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
2 cloves garlic, minced
1 small onion, thinly sliced
½ green bell pepper, seeded and thinly sliced
½ red bell pepper, seeded and thinly sliced
¼ cup tomato puree
¼ cup dry white wine
1 teaspoon ground cumin, or to taste
salt and pepper to taste

Nutrition Info

290.6 calories
carbohydrate: 10.6 g
cholesterol: 87.9 mg
fat: 10.6 g
fiber: 2.4 g
protein: 34.7 g
saturatedFat: 2 g
servingSize: -
sodium: 151.1 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

4 servings

Recipe Note

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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