Chicken Ropa Vieja

Name: Chicken Ropa Vieja
Yield: 3 servings
Ingredients: 3 skinless boneless chicken breasts; 2 small onions; 1 tomato, quartered; 1 carrot, peeled and coarsely chopped; 2 bay leaves; 1 tsp kosher salt; 1 tbsp olive oil; 1 small green pepper, sliced thinly lengthwise; 1 small red pepper, sliced thinly lengthwise; 1/4 cup white wine; 1/2 cup tomato sauce; 1 tsp cumin; 1/4 tsp garlic powder; 4 clove garlic, diced

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iverson.chris @cook_3390777

A lighter version of traditional beef or pork ropa vieja

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Ingredients

4 hours 35 mins

3 servings

3 skinless boneless chicken breasts
2 small onions
1 tomato, quartered
1 carrot, peeled and coarsely chopped
2 bay leaves
1 tsp kosher salt
1 tbsp olive oil
1 small green pepper, sliced thinly lengthwise
1 small red pepper, sliced thinly lengthwise
1/4 cup white wine
1/2 cup tomato sauce
1 tsp cumin
1/4 tsp garlic powder
4 clove garlic, diced

Cooking Instructions

1

Crock Pot: Place chicken, 1 onion (quartered), carrot, bay leaf, 1/2 tsp. kosher salt, 1/2 the chopped garlic and pepper to taste into crock pot.
2

Add enough water to crock pot to cover ingredients and cook on high for four hours until chicken is tender.
3

Remove chicken from crock pot and shred with two forks, set aside. Reserve broth.
4

Large Deep Skillet: heat olive oil over medium heat.
5

Add remaining garlic, 1 onion (sliced lengthwise), green pepper, red pepper and cook for 3-4 minutes or until soft.
6

Stir in the shredded chicken, tomato sauce, white wine and 1 cup of reserved broth to create a sauce.
7

Season with cumin, garlic powder, salt and pepper, cover and simmer on low heat for 20 minutes.
8

Serve over rice.