Ropa vieja (chicken leftovers recipe)
Ropa vieja means "old clothes" in Spanish and it is a delicious way of using up leftovers from a Sunday roast. I used roast chicken and veg, but pork, lamb and beef all work too. If you do ropa vieja with pork, try adding a grated apple to the onion. And if you use lamb, use fresh mint or rosemary. If you have some gravy leftovers you can use that too. Experiment until you find the combinations of flavors you prefer.
Ingredients
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1 plate of leftovers
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2 onions
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3 cloves garlic
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1 tsp. cumin seeds
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1 jar chick peas
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1 tbsp tomato puree
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1 few sprigs fresh coriander
Cooking Instructions
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1
Cut the leftovers into small pieces
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2
Chop the onions. Heat the olive oil and add the cumin seeds. Fry over a gentle heat for a minute and add the onions and the cloves of garlic (whole and unpeeled). Drain the chickpeas and keep some of the brine. When the onion is nice and soft add the chickpeas to the pan, turn up the heat and stir well for five minutes.
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3
Add your leftovers
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4
Add the tomato puree to the brine to make it more liquidy and add the sugar. Stir. Add to the pan and stir well. Cook over a moderate to high heat for another 10 minutes. As it browns and starts to stick to the pan, move it around with a spatula so that it gets evenly cooked. Try for seasoning - you might want to add pepper but shouldn't need salt because of having used the brine.
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5
Serve with chopped fresh coriander (or parsley). Enjoy!!
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