Best Chicken Ropa Vieja Recipes
EASY SLOW-COOKER CHICKEN ROPA VIEJA
When discussing various methods of cooking ropas, a friend of mine told me her sister adds apple juice. I thought a Granny Smith apple might give the dish an extra kick-and it does. The ropas may also be served with hominy or tortillas, but I think the plantains add a special touch. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 6 Servings
Number Of Ingredients 13
Steps:
- Place the first 7 ingredients and 1 teaspoon adobo in a 5- or 6-quart slow cooker. Rub the remaining adobo seasoning over chicken; add to slow cooker. Cook, covered, on low until chicken is tender, 5-6 hours. Using 2 forks, shred chicken. Stir in lime juice to taste; heat through., Meanwhile, heat butter in a large skillet over medium heat. Cook plantains in batches until tender and golden brown, about 3 minutes per side. Drain on paper towels., Serve chicken with plantains using a slotted spoon. If desired, serve with rice, lime wedges and cilantro.
Nutrition Facts : Calories 387 calories, Fat 16g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 1428mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 4g fiber), Protein 23g protein.
CHICKEN ROPA VIEJA
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.
Provided by crcowley
Categories World Cuisine Recipes Latin American Caribbean
Time 1h25m
Yield 4
Number Of Ingredients 14
Steps:
- 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 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.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 10.6 g, Cholesterol 87.9 mg, Fat 10.6 g, Fiber 2.4 g, Protein 34.7 g, SaturatedFat 2 g, Sodium 151.1 mg, Sugar 4.9 g
CHICKEN ROPA VIEJA (SLOW COOKER) RECIPE
Provided by felcrs0513
Number Of Ingredients 15
Steps:
- Place chicken, onion, tomato, carrot, and 2 cloves of garlic into crock pot. Add water to cover, and set to high for 4 hours until the chicken is tender. If cooking on the stove, cook on medium-low, and simmer until the chicken is tender, 30 to 40 minutes. Place the chicken into a bowl and shred it into strips using a fork; set aside. Reserve the liquid. In a large deep skillet, heat olive oil over medium heat. Add the garlic, onions, green peppers, and red peppers. Cook about 3 to 4 minutes. Stir in chicken, tomato sauce, white wine, and about 3/4 cup of the reserved broth to create a nice sauce. Season with cumin, garlic powder salt, and pepper. Cover and simmer on low for about 10 minutes more adding more broth and seasoning if needed. Makes 4 cups
CHICKEN ROPA VIEJA
Make and share this Chicken Ropa Vieja recipe from Food.com.
Provided by Dommynchristian
Categories Healthy
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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 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.
- Cooks Note.
- The chicken breasts may be cooked in a slow cooker, covered, on High for 3 to 4 hours.
CHICKEN ROPA VIEJA
Steps:
- Place chicken, onion, tomato, carrot, and 2 cloves of garlic into crock pot. Add water to cover, and set to high for 4 hours until the chicken is tender. If cooking on the stove, cook on medium-low, and simmer until the chicken is tender, 30 to 40 minutes. Place the chicken into a bowl and shred it into strips using a fork; set aside. Reserve the liquid. In a large deep skillet, heat olive oil over medium heat. Add the garlic, onions, green peppers, and red peppers. Cook about 3 to 4 minutes. Stir in chicken, tomato sauce, white wine, and about 3/4 cup of the reserved broth to create a nice sauce. Season with cumin, garlic powder salt, and pepper. Cover and simmer on low for about 10 minutes more adding more broth and seasoning if needed. Makes 4 cups.
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