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Chicken Ropa Vieja Bowl

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PREP TIME
40 min
COOKING TIME
45 min
TOTAL TIME
85 min
SERVINGS
4 servings
Dinner Cuban
Chicken Ropa Vieja Bowl
Ingredients
  • 1 1/2 pounds skinless, boneless chicken breast
  • 1 small onion, quartered
  • 1 tomato, quartered
  • 1 carrot, peeled and cut into 1 inch pieces
  • 2 cloves garlic, peeled
  • 2 tablespoons olive oil
  • 1 small onion, thinly sliced
  • 1/2 green bell pepper, seeded and thinly sliced
  • 1/2 red bell pepper, seeded and thinly sliced
  • 2 cloves garlic, minced
  • 1/4 cup tomato puree
  • 1/4 cup dry white wine
  • 1 teaspoon ground cumin, or to taste
  • salt and pepper to taste
Instructions
1
Combine the chicken, onion, tomato, carrot, and minced garlic in a large vessel. Add water to cover the ingredients completely, then place the pot on high heat and bring the mixture to a rolling boil. Remove the foam that rises to the surface after it has boiled, and then lower the heat to a moderate level; continue cooking without covering until the chicken becomes tender, approximately 30 to 40 minutes.
2
Transfer the cooked chicken into a separate container and shred it into long, thin strips; set aside. Separate the cooking liquid from the vegetables and reserve it for later use; discard the remaining vegetables.
3
Heat a generous amount of olive oil in a large skillet over medium heat. Add the onion, bell peppers, and minced garlic to the skillet; cook and stir constantly until the vegetables have softened, around 3 to 4 minutes. Stir in tomato purée, white wine, the shredded chicken, and enough of the reserved broth to create a rich sauce. Add cumin, salt, and pepper to taste; simmer until the sauce has slightly thickened and coats the chicken evenly, approximately 5 minutes.