Chicken Ropa Vieja |
Prep time: 15 minutes + shredding the chicken
Cooking time: 45 minutes (approximately)
Yield: 4 servings
Ingredients
1 LB Boneless Skinless Chicken Thighs or breasts
2 Onions; sliced
7-8 cloves Garlic; crushed
4-5 Tomatoes; chopped or crushed
2 Green (or red/ mixed) Bell Peppers; sliced
½ cup Spanish Green Olives; sliced
½ cup Crushed Tomatoes (canned optional, subs with extra fresh crushed tomatoes)
¼ cup Red Wine (you can use white wine, the first time I made it I only had red and it tasted great!)
1 tsp Ground Cumin
1 tsp Ground Pepper
1 Tbsp All-Purpose Flour
½ cup Water (if needed)
Salt
2 Tbsp Olive Oil
Method
- Clean the chicken (remove the fat) and add some salt and pepper to it. Dust the chicken with flour.
- Heat oil in a pot, and brown the chicken in low heat.
- Add the onions, garlic, bell peppers and tomatoes and let it cook on low heat for about 30-45 minutes till the chicken is cooked and soft enough to shred.
Remove the
chicken from the sauce and add the crushed tomatoes, ground cumin, salt and
pepper and let the sauce simmer for about 5-7 minutes.
While the sauce is simmering, using two forks lightly pull on the chicken pieces to shred them.
2 comments
LABELS:
Cuban,
Latin,
Poultry
This looks terrific. Chicken and olive dishes make a fabulous meal the night before a long run.
ReplyDeleteThanks :-) I will have to remember that. I have a 6.5 K mud run coming up next week.
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