Chicken Ropa Vieja
This dish, inspired by Cuban cuisine, features tender shredded chicken breast that is slow-cooked in a crock pot. Once perfectly cooked, it's sautéed with vibrant bell peppers, onions, aromatic cumin, and an abundance of bold Latin spices!
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Ingredients
- 3 boneless skinless chicken breasts
- 1/2 green bell pepper
- 3 bay leaves
- kosher salt
- 1 tbsp olive oil
- 1 small onion
- 1 small green bell pepper
- 1 small red bell pepper
- 1 tbsp tomato paste
- 1/4 cup dry white wine
- 1/2 cup tomato sauce
- 2 tbsp Spanish green olives
- 1 tsp cumin
- 1/4 tsp garlic powder
- 1/2 tsp kosher salt
- black pepper to taste
- chopped cilantro
- 1 tomato
- 1 carrot
- 5 cloves garlic
Instructions
- 1
In the slow cooker, combine the chicken, bell pepper, diced tomatoes, carrots, and half of the minced garlic. Pour in enough chicken broth to fully submerge the chicken and veggies, then toss in the bay leaves. Set the cooker to high for 4 hours, or low for 6 to 8 hours, until the chicken has become tender.
- 2
Once cooking is complete, take the chicken out and shred it using two forks; set it aside. Discard the vegetables and save the broth for future use.
- 3
In a spacious deep skillet, warm the olive oil over medium heat. Add the remaining minced garlic, along with sliced onions, green peppers, and red peppers. Sauté for approximately 3 to 4 minutes, or until the vegetables soften.
- 4
Mix in the tomato paste and wine, allowing it to cook for 2 to 3 minutes. Then, incorporate the shredded chicken, tomato sauce, and about 3/4 cup of the reserved broth to form a sauce. Season with cumin, garlic powder, salt, and pepper to taste.
- 5
Cover the skillet and let it simmer on low heat for around 8 to 10 minutes, adding more broth and seasoning if necessary. This recipe yields 4 cups.