EASY AND QUICK CHICKEN ROPA VIEJA

How about having dinner ready in just a little time with a dish with unique Caribbean flavors? This tasty, tender chicken ropa vieja recipe is a creative take on the famous dish from gorgeous Cuba, lighter and easier to make.

– 2 boneless, skinless rotisserie chicken breasts or chicken thighs – 2 tablespoons of olive oil – 1 small onion, yellow or white, cut into thin strips – 3 crushed cloves of garlic – 1 green bell pepper, cut into thin strips – 1 red bell pepper, sliced – 2 large tomatoes, diced – 1 bay leaf – 1 teaspoon ground cumin

Ingredients:

– 1 teaspoon of sweet paprika – 1 teaspoon of  oregano – 2  teaspoons of salt, or to taste – 1 teaspoon of black pepper, or to taste – ½ cup of pitted green olives (optional) – ¼ cup of chicken broth – 2 tablespoons of tomato puree (paste) – Fresh cilantro or parsley for garnish

Ingredients:

Place chicken in a bowl, and using two forks, shred the chicken into strips. Set it aside.

Step 1:

Heat the olive oil in the skillet over medium heat. Add the onion and cook, stirring until the onions become translucent. Add the garlic, and cook, stirring until it releases its aroma (about a minute). Stir in red peppers and green peppers. Cook, stirring, until they soften some, about 3 to 5 minutes.

Step 2:

Add the chicken, tomato, bay leaf, cumin, paprika, oregano, salt, pepper, and olives. Cook, stirring until everything has heated through. Lower the heat to medium-low, add the chicken stock, cover, and let it simmer until the tomato is very soft (about 5 minutes). Stir in the tomato paste, stir to dissolve it, and let the liquid boil until it reduces to a thick sauce.

Step 3:

Remove from the stove, discard the bay leaf, season with salt and pepper to taste, garnish with cilantro or parsley, and serve.

Step 4:

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