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Chicken Ropa Vieja

Chicken Ropa Vieja

  • Prep

    40 m
  • Cook

    45 m
  • Ready In

    1 h 25 m
crcowley

crcowley

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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Nutrition

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  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 10.6g
  • 3%
  • Protein:
  • 34.7 g
  • 69%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 248 mg
  • 10%

Based on a 2,000 calorie diet

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.
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Reviews

crcowley
19

crcowley

3/26/2008

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".

Golan's Girl
16

Golan's Girl

5/15/2008

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 idea to use healthier chicken breast as opposed to steak. I am making it again tonight!

Aimee'
11

Aimee'

9/28/2007

I doubled the sauce portion of this recipe and served it with black beans and rice and fried plantains. It turned out great!

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