“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.” - by crcowley
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 291 cal
- 15%
- Fat
- 10.6 g
- 16%
- Carbs
- 10.6 g
- 3%
Based on a 2,000 calorie diet
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Reviews (8)
Rate This Recipe
"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". ..." See more"
Golan's Girl
"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 great ide..." See morea to use healthier chicken breast as opposed to steak. I am making it again tonight!"
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