Monday, February 6, 2012

Chicken Ropa Vieja

I was so happy to find this recipe the other day.  I had to work late and needed to figure out something to do for supper that night.  My plan was to use this chicken in tacos but I forgot to buy shells.  It didn't really matter because the chicken was really good and super moist.

(It also works really well for leftovers)

Chicken Ropa Vieja:
(Skinnytaste- 5pp+, 4 servings)

3 (22.5 oz) chicken breast halves
1 small onion, quartered
1 tomato, quartered
1 carrot, peeled and chopped
2 cloves garlic, peeled
1 tbsp olive oil
1 small onion, thinly sliced
1 small green bell pepper, seeded and thinly sliced
1 small red bell pepper, seeded and thinly sliced
1/4 cup dry white wine
1/2 cup tomato sauce
Reserved broth
1 tsp cumin
Garlic powder
Salt and pepper to taste


Place chicken, onion, tomato, carrot, and 2 cloves of garlic into crock pot. Add water to cover, and set to high for 4 hours until the chicken is tender. If cooking on the stove, cook on medium-low, and simmer until the chicken is tender, 30 to 40 minutes. Place the chicken into a bowl and shred it into strips using a fork; set aside. Reserve the liquid.

In a large deep skillet, heat olive oil over medium heat. Add the garlic, onions, green peppers, and red peppers. Cook about 3 to 4 minutes. Stir in chicken, tomato sauce, white wine, and about 3/4 cup of the reserved broth to create a nice sauce. Season with cumin, garlic powder salt, and pepper. Cover and simmer on low for about 10 minutes more adding more broth and seasoning if needed.

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