• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 20
    OK

    Chipotle Chicken Ropa

     

    A playful interpretation of ropa vieja, made with chicken, from Miguel Aguilar, the executive chef of Wynwood Kitchen and Bar in Miami, Florida.


    Ingredients
    5
    pounds
    chicken thighs
    2
    pounds
    spanish onion (4 medium-large) julienned
    1
    pound
    green pepper (julienned)
    1
    pound
    red pepper (julienned)
    2
    quarts
    water
    1 1/2
    ounces
    chicken base
    1/4
    cup
    smoked sweet paprika
    1/4
    cup
    Hungarian paprika
    1/2
    bunch cilantro (chopped)
    1/2
    bunch parsley (chopped)
    1/2
    quart
    chipotle ketchup
    Chipotle Ketchup (yields: 1 ¼ quarts)
    1-7
    ounce
    can chipotle in adobo
    7
    ounces
    ketchup
    1
    ounce
    whole garlic cloves
    6
    ounces
    spanish onion (rough chop)
    2
    cups
    sherry vinegar
    2
    whole bay leaves
    Polenta (yields: 20 – 4” cut circles)
    2 1/2
    cups
    polenta
    7 1/2
    cups
    water
    2 1/2
    teaspoons
    salt
    5
    ounces
    butter sliced into pieces
    1
    cup
    parmesan
    Cilantro Chipotle Glaze (yields: 1 qt.)
    2
    bunches cilantro
    1/2
    can
    chipotle (usually 7oz. can)
    10
    cloves
    garlic
    4
    limes (juiced)
    *
    jalapeno (sliced and seeded)
    1
    cup
    Olive Oil
    Directions
    In a large stock pot or deep frying pan, sear the chicken thighs in a little oil until golden brown. Remove the thighs and drain the oil. Deglaze the pan with stock (base & water) and add ½ of chipotle ketchup (recipe below). Place chicken thighs back in pan, add paprika and cook until they are falling apart – about 30 minutes. Remove thighs from the liquid and shred. Add remaining ketchup to liquid and reduce by half. In a large stock pot, cook peppers and onion till soft. Add chicken, the reduction and finish with herbs.
    Place all ingredients in a pot and bring to a simmer. Cook until vegetables are soft and then puree. Pour into a labeled container and place in fridge for up to two weeks.
    Bring liquid to boil and add salt. Gradually stir in the polenta to avoid lumps. Stir for 5-6 minutes. Remove from heat and stir in butter pieces. Slowly stir in the grated cheese to finish. Spray a sheet pan with PAM and spread the polenta in the pan. Allow to set up for at least 10 minutes if not longer. Use a 4” biscuit cutter to make the rounds.

    The base number of servings for this recipe is 20
    OK

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