Ropa Vieja Redone

    Ropa Vieja, a favorite among Cuban recipes, is deliciously hearty and comforting but not exactly healthy. This Ropa Vieja replaces flank steak with skinless chicken breast and uses reserved chicken broth in lieu of sodium-laden beef stock. It’s a flavorful, guilt-free alternative to a beloved Cuban dish.

     

    Evette Rios is a Puerto Rican cook, writer, lifestyle expert, and television host. A former field correspondent on ABC’s The Chew and design contributor on Rachael Ray, she is now the host of CBS’ Recipe Rehab

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    Recipe Tabs

    Ingredients
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    6
    medium boneless, skinless chicken breasts
    2
    medium onions, 1 quartered and 1 thinly sliced
    1
    tomato, quartered
    1
    carrot, peeled and cut into chunks
    3
    cloves
    garlic, 2 left whole and 1 minced
    1
    tablespoon
    Olive Oil
    1
    green bell pepper, stemmed, seeded and thinly sliced
    1
    red bell pepper, stemmed, seeded and thinly sliced
    1
    cup
    tomato sauce
    3/4
    cup
    reserved cooking liquid, plus extra as needed
    1/2
    cup
    dry white wine
    1
    teaspoon
    ground cumin
    *
    garlic powder to taste
    1/3
    cup
    cup pimento stuffed green olives, sliced
    *
    each kosher salt and freshly ground black pepper
    *
    Hot cooked brown rice, for serving
    2
    cups assorted small tomatoes, sliced, for serving
    Directions
    Step 1
    Place the chicken, quartered onion, tomato, carrot, and 2 whole cloves garlic in a crockpot or pressure cooker. Add enough water to cover. Cook in crockpot on High for 4 hours or until chicken is tender. If using a pressure cooker, cook for 1 to 1 1/2 hours.
    Step 2
    Transfer the chicken to a bowl and shred into strips using a fork; set aside. Reserve the cooking liquid.
    Step 3
    In a large, low-sided stock pot, heat the olive oil over medium-high heat. Add the minced garlic, sliced onion, and green and red peppers, and cook until edges are lightly browned, 3 to 4 minutes.
    Step 4
    Stir in the shredded chicken, tomato sauce, reserved cooking liquid, white wine, cumin and garlic powder. Season with salt and pepper to taste.
    Step 5
    Cover and simmer on low heat for 10 minutes. (Add more cooking liquid and seasoning if mixture gets dry.) Stir in olives.
    Step 6
    Serve with brown rice and sliced tomatoes.
    Photos

    Nutrition Facts

    Serving Size: 
    Serving Per Recipe: 
    6
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    300 mins
    Prep Time: 
    45 mins
    Cook Time: 
    255 mins
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    The base number of servings for this recipe is 6
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