chicken ropa vieja

Ingredients

• Servings: 4
• 1 1/2 pounds skinless, boneless chicken breast
• 1 small onion, quartered
• 1 tomato, quartered
• 1 carrot, peeled and cut into 1 inch pieces
• 2 cloves garlic, peeled
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 small onion, thinly sliced
• 1/2 green bell pepper, seeded and thinly sliced
• 1/2 red bell pepper, seeded and thinly sliced
• 1/4 cup tomato puree
• 1/4 cup dry white
• 1 teaspoon ground cumin, or to taste
• salt and pepper to taste

Recipe

Preparation Time: 40 mins Cook Time: 45 mins Ready Time: 1 hr 25 mins


• 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 , 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.