Chicken Ropa Vieja Recipe

Cooking Directions

• STEP 1.Heat oil in a large skillet or Dutch oven over medium heat.
• STEP 2.Add onions, bell peppers, and garlic to the skillet and cook until softened.
• STEP 3.Add the chicken breasts to the skillet and cook until browned on all sides.
• STEP 4.Add the diced tomatoes, tomato sauce, chicken broth, cumin, oregano, and bay leaves to the skillet.
• STEP 5.Bring the mixture to a boil, then reduce heat and simmer for 30-40 minutes, or until the chicken is cooked through and easily shredded.
• STEP 6.Remove the chicken from the skillet and shred it using two forks.
• STEP 7.Return the shredded chicken to the skillet and simmer for an additional 10 minutes to allow the flavors to meld together.
• STEP 8.Serve the chicken ropa vieja hot over rice or with warm tortillas.

Cooking Tips

• You can use boneless, skinless chicken thighs instead of chicken breasts for a more flavorful and tender result.
• Feel free to add additional vegetables, such as carrots or celery, to the dish for extra flavor and nutrition.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftover chicken ropa vieja in an airtight container in the refrigerator.
• Reheat the dish in a skillet or microwave until heated through.
• Serve the chicken ropa vieja over rice or with warm tortillas for a complete meal.