About this recipe:Ropa Vieja is a mainstay of the Cuban-American diet. It's traditionally made with steak, but this recipe uses chicken breast and is still fantastic; the leftovers are even better. It is wonderful served with white rice and fried plantains.
675g skinless, boneless chicken breast fillets
1 small onion, quartered
1 tomato, quartered
1 carrot, peeled and cut into 2.5cm pieces
2 cloves garlic, peeled
2 tablespoons olive oil
2 cloves garlic, minced
1 small onion, thinly sliced
1/2 green pepper, seeded and thinly sliced
1/2 red pepper, seeded and thinly sliced
4 tablespoons tomato puree
4 tablespoons dry white wine
1 teaspoon ground cumin, or to taste
salt and pepper to taste
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Place chicken, onion, tomato, carrot and 2 cloves of garlic into a large pot. Add water to cover, then bring to the 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 frying pan 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 stock 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.
The chicken breasts may be cooked in a slow cooker, covered, on High for 3 to 4 hours.