Chicken ropa vieja

Chicken ropa vieja


15 people made this

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.


Serves: 4 

  • 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

Prep:40min  ›  Cook:45min  ›  Ready in:1hr25min 

  1. 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.
  2. 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.

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