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Chicken ropa vieja
Cuban ropa vieja is traditionally made with skirt steak and simmered over low heat with plenty of onions and peppers until it’s fork-tender.
Serving size: 4
|2 large chicken breasts, bone in, skin on|
|1 qt low sodium chicken stock|
|1 T olive oil|
|1 green bell pepper, sliced thinly|
|1 red bell pepper, sliced thinly|
|1 small yellow onion, sliced thinly|
|2 garlic cloves, finely chopped|
|1 can low sodium tomato sauce|
|1 bay leaf|
|1/2 cup dry sherry|
|1 T white wine vinegar|
|1 bay leaf|
Place the chicken breasts into a medium pot and pour chicken stock over them. Bring to a boil, reduce heat to low and cook for 20 to 30 minutes, until breasts are completely done. Remove the breasts from the stock and place on a cutting board. Allow to cool until you can comfortably handle the meat with your fingers.
Once the chicken is cooled, remove the skin and bones. With your fingers, shred the chicken along the grain so that you have long, fine slivers of meat. Set these aside.
In a dutch oven, heat the olive oil over medium heat for a full minute. Add the peppers and onions and sauté until tender, about 5 to 7 minutes. Add the garlic and cook until fragrant, 1 minute. Add the shredded chicken and stir to combine.
Add the tomato sauce, sherry, vinegar and bay leaf and stir to combine. Cover and cook over low heat for about 20 to 30 minutes to allow flavors to combine. Remove the bay leaf, and serve over brown rice.