Flavorful Shredded Chicken Ropa Vieja with Bell Peppers

Recipe Collection: Dinner

Flavorful Shredded Chicken Ropa Vieja with Bell Peppers transforms your dinner with a lighter take on the traditional Cuban dish. This non-vegetarian recipe features tender shredded chicken simmered in a rich tomato and bell pepper sauce, making it perfect for pairing with white rice or fried plantains. With its vibrant flavors and versatility, this dish can elevate any meal. Easily select this recipe from the easyChef Pro App, where you can explore personalized recommendations, AI-powered pantry tracking, and a smart shopping list for the best prices. Organize your ingredients and follow our step-by-step guide to create a delicious meal today!

Overview

Ropa Vieja is a classic Cuban dish traditionally made with beef, but this version uses tender shredded chicken breast for a lighter twist. The dish is rich in flavor, featuring a savory tomato and bell pepper sauce, perfect for serving with white rice and fried plantains.

Diet Type

Non-Vegetarian

Allergies

None specified

Cuisine

Cuban

Serving Size: 4

Cooking Time: 85 minutes

Ingredients

• 1.5 Pounds (lb) chicken breast, tenderized
• 1 Small onion, divided
• 1 Whole tomato, divided
• 1 Medium carrot, peeled
• 2 Whole garlic cloves, peeled
• 2 Tablespoons (tbsp) olive oil
• 1 Small onion, sliced
• 0.5 Green bell pepper, sliced
• 0.5 Red bell pepper, sliced
• 2 Whole garlic cloves, minced
• 0.25 Cups tomato puree
• 0.25 Cups dry white wine
• 1 Teaspoon (tsp) cumin, ground
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste

Steps

1. Place the chicken, quartered onion, tomato, carrot, and 2 whole garlic cloves into a large pot. Add enough water to cover the ingredients, then bring to a boil. Skim and discard any foam that rises to the surface. Reduce the heat to medium-low and simmer uncovered until the chicken is tender, about 30 to 40 minutes.
2. Remove the chicken from the pot and shred it into strips as thick as a pencil; set aside. Strain and reserve the cooking liquid, discarding the vegetables.
3. In a large skillet, heat the olive oil over medium heat. Add the sliced onion, green and red bell peppers, and minced garlic. Cook and stir until the vegetables have softened, about 3 to 4 minutes.
4. Stir in the tomato puree, white wine, shredded chicken, and enough of the reserved broth to create a thick sauce. Season with ground cumin, salt, and pepper. Simmer until the sauce is slightly reduced and coats the chicken, about 5 minutes.
5. Serve the chicken ropa vieja hot, ideally with white rice and fried plantains or a pineapple-coconut slaw for a complete meal. Enjoy!

Enjoy your homemade Flavorful Shredded Chicken Ropa Vieja with Bell Peppers!