- 1 1/2 pounds skinless, boneless chicken breast
- 1 small onion, quartered
- 1 tomato, quartered
- 1 carrot, peeled and cut into 1 inch pieces
- 2 cloves garlic, peeled
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
- 1/2 green bell pepper, seeded and thinly sliced
- 1/2 red bell pepper, seeded and thinly sliced
- 1/4 cup tomato puree
- 1/4 cup dry white wine
- 1 teaspoon ground cumin, or to taste
- salt and pepper to taste
- 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.
05/11/2018
recipepes.com
Chicken Ropa Vieja, recipe
PT15M
PT1H
5
455 calories
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