Most Popular Menu Chicken Ropa Vieja

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Chicken Ropa Vieja

"Ropa Vieja is a mainstay of the Cuban-American weight-reduction plan. It's traditionally made with skirt steak, a stringy reduce of meat with the poetic name fajita (girdle) in Spanish. This recipe makes use of fowl breast and is super; the leftovers are even higher. It is first-rate served with white rice and fried plantains or a pineapple-coconut slaw."

Ingredients :

1 1/2 pounds skinless, boneless fowl breast
1 small onion, quartered
1 tomato, quartered
1 carrot, peeled and reduce into 1 inch pieces
2 cloves garlic, peeled
2 tablespoons olive oil
2 cloves garlic, minced
1 small onion, thinly sliced
half of inexperienced bell pepper, seeded and thinly sliced
half of pink bell pepper, seeded and thinly sliced
1/four cup tomato puree
1/four cup dry white wine
1 teaspoon ground cumin, or to taste
salt and pepper to taste

Instructions :

Prep : 40M	Cook : 4M	Ready in : 1H25M

Place bird, onion, tomato, carrot, and 2 cloves of garlic into a massive pot. Add water to cover, then deliver to a boil. Skim and discard the froth that has floated to the surface. Reduce warmness to medium-low, and simmer uncovered till the fowl is gentle, 30 to 40 mins. Place the chook 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 big skillet over medium heat. Stir within the garlic, onions, green peppers, and red peppers. Cook and stir until the vegetables have softened, three to 4 mins. Stir in tomato puree, white wine, hen, and enough of the reserved broth to create a thick sauce. Season with cumin, salt, and pepper. Simmer for approximately five mins greater to reduce the sauce slightly and coat the shredded fowl.

Notes :

The bird breasts can be cooked in a gradual cooker, covered, on High for three to four hours.

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