CHICKEN ROPA VIEJA
As our travels through Florida come to an end I had to sneak one last Cuban dish in! Chicken ropa vieja is a delicious and flavorful dish that you can serve in a variety of ways. Pair this with Cuban moros, black beans, wrap into corn tortilla shells, or serve simply with some vegetables. The sauce in this dish makes it a great lunch-prep item, keeping it moist all week long. Want to shave 15 minutes off of the prep time? Use leftover chicken from the fridge or pick up a cooked rotisserie to help you out.
CHICKEN ROPA VIEJA
Ingredients
- 1 – 1 ½ pounds of chicken breasts cooked & shredded
- 1 tbl extra virgin olive oil
- ½ onion halved lengthwise through root then thinly sliced
- 1 red bell pepper thinly julienned
- 1 orange or yellow bell pepper thinly julienned
- 4 garlic cloves minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried oregano
- ¼ tsp red pepper flakes
- ¼ tsp salt
- ¼ tsp fresh black pepper
- 3 bsp tomato paste
- 8 oz tomato sauce
- ¾ cup chicken broth
- 2 tbsp strained capers
Instructions
- Prepare chicken by placing breasts into large pot and adding enough water to cover by 1”. Bring to a boil and simmer covered, until cooked through, about 15 minutes. Transfer chicken to plate and shred.
- Heat large pot over medium heat and add olive oil. Add onions and bell peppers and cook for roughly 5 minutes. Then, add garlic and cook for another minute careful not to burn.
- Next, add cumin, coriander, oregano, red pepper flakes, salt, pepper, tomato paste, tomato sauce, and chicken broth stirring well to combine.
- Return chicken into the pot, add the capers, stirring to combine. Cover and let simmer for 10-15 minutes stirring occasionally. Taste and add additional salt if needed.
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