Chicken Ropa Vieja (Shredded Chicken in Tomato Sauce)

Serving Size: 10 servings

A healthier twist to a beloved Latin classic—Ropa Vieja. Traditionally made with beef (also known as Carne Desmechada), this lighter version uses tender shredded chicken, and it turns out just as flavorful and comforting as the original. Served over rice with black beans and avocado for a traditional complete meal. For lower carb, serve with cauliflower rice or zoodles.

Recipe by: Erica Dinho

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook40

Passive0

Total Time55

Recipe Serving Size10 servings

Cooking Tools Required

Can Opener, Cutting board, Dutch Oven, Measuring cups and spoons, Top Stove

Ingredients

To cook the chicken

3 pound boneless skinless chicken breast
2 each medium onion quartered
2 each green bell pepper cut into large pieces
2 each medium carrot peeled and cut into chunks
8 clove garlic peeled
1½ teaspoon Kosher salt
1 teaspoon freshly ground black pepper
4 teaspoon chicken bouillon powder adjust to flavor
3 quart water to cover chicken in the pot

Sofrito & Sauce

3 tablespoon extra virgin olive oil
6 clove garlic minced
2 each medium onion chopped
2 each red bell pepper seeded and thinly sliced
½ cup canned tomato sauce
4 tablespoon tomato paste
2 teaspoon ground cumin
1 teaspoon Kosher salt adjust to taste
1 teaspoon freshly ground black pepper adjust to taste
½ cup capers drained

Instructions

Cook the chicken

In a large pot, add the ingredients from the Cook The Chicken list, chicken breasts, quartered onions, green peppers, carrots, and garlic cloves. Cover with water, season with salt and pepper, and bring to a boil.
Lower to medium heat and simmer ~30 minutes, or until chicken is fully cooked. Adjust and add more chicken bouillon powder, a teaspoon at a time, until the taste is right for you.
Remove chicken, let cool slightly, and shred with two forks or your hands.
Strain and reserve 3 cups of the cooking liquid for later.

Make the sofrito

In a large sauté pan, heat olive oil over medium heat.
Add minced garlic, chopped onions, and sliced red bell peppers. Sauté for 5–7 minutes until softened.

Build the sauce

Add shredded chicken, half or a little more of the reserved broth, tomato sauce, tomato paste, cumin, salt, pepper, and capers.
Stir well, cover, and simmer on low for ~10 minutes, stirring occasionally. Add extra broth if needed to loosen.

Serve

Traditionally served with white rice and sweet fried plantains (tajadas de maduro), or black beans and avocado.

Reheating Instructions

Reheat in microwave on full power until heated through.

Nutrition