Honestly, when I first heard the name of this dish, I would NOT even try it! I mean, who wants to eat dirty clothes anyway?!?!?! But, when I finally learned that it was the look of the dish, and not the taste that gives Ropa Vieja it's name, I decided it was worth a shot... and boy, this one packs a ton of flavor!
Traditionally made with skirt (or flank) steak, cooked until very tender and then shredded (hence the name ragged, old clothes), it can be served over rice, shredded lettuce, or even used as a filler for tacos and burritos. I chose to make it tonight with chicken breast to put a healthier spin on things.
Serves 4
Ingredients
Crock Pot
4 chicken boneless, skinless breast fillets1 small onion, quartered
1 tomato, quartered
1 carrot, chopped
2 cloves of garlic, peeled
2 bay leaves
water
Stove Top
1 tsp extra virgin olive oil
1 small onion, thinly sliced
1 red bell pepper, thinly sliced
1 clove of garlic, peeled and chopped
1/4 cup white wine
3/4 cup tomato sauce
3/4 cup fresh chicken broth (from above)
1 tsp cumin
1 tsp garlic powder
Salt and Pepper to taste
Step 1
1) In the crock pot, place chicken, onion, tomato, carrot, garlic, bay leaves and pour in the water so that it just covers chicken . Put top on and cook chicken on high for 4 hours.
2) Once done, take chicken out and shred with two forks. Set chicken aside. (Keep broth for later.)
Step 2
3) Heat a large, deep skillet and add olive oil. Add onion and peppers. Cook for 3-4 minutes and then put in garlic. Cook another 1 minute.
4) Add in shredded chicken, wine, tomato sauce, fresh broth, cumin, garlic powder, salt and pepper. Mix well.
5) Cover and simmer for 8-10 minutes OR return the ropa vieja to crock pot on low for an additional hour or two, or until you are ready to serve. **The longer this one cooks on low heat, the better!**
Enjoy!!!
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