Chicken Ropa Vieja
Adapted from Skinnytaste
Makes 4 to 6 servings
1 pound boneless, skinless chicken breast (about 2 halves)
1 small onion, quartered
1 tomato, quartered
1 carrot, peeled and roughly chopped
2 cloves garlic, peeled and smashed
Several sprigs of fresh thyme
Salt and freshly ground black pepper
1 tablespoon olive oil
1 small onion, finely diced
1 red bell pepper, finely diced
1 clove garlic, minced
½ cup tomato sauce
2 cups reserved broth
1 teaspoon ground cumin
½ teaspoon garlic powder
1 cup frozen corn kernels
Salt and freshly ground pepper, to taste
Dash of hot pepper sauce, to taste (optional)
1. Combine onion, tomato, carrot, garlic, and thyme in a crock pot. Nestle chicken on top and add enough water to cover (I used about 6 cups, but it will vary depending on the size of your crock pot). Season with salt and pepper. Cook until chicken is tender, about 4 hours on high, or 8 hours on low.
2. Remove chicken from crock pot and shred with two forks.* Reserve the liquid from the crock pot, discarding the solids.
3. In a large skillet, heat olive oil. Add onion and bell pepper and cook until softened, about 3 to 4 minutes. Stir in garlic, cooking until fragrant, about 30 seconds. Add tomato sauce, 2 cups of reserved broth, cumin, garlic powder, corn, and chicken. Season with salt, pepper, and hot sauce (if using) to taste. Lower heat and cover, allowing to simmer for 10 minutes or until liquid has reduced.
4. Serve over cooked rice.
*Note: Use your stand mixer for a quick, no-fuss way to shred chicken. Fit the mixer with the paddle attachment. Throw the whole cooked chicken breast in the bowl and turn the mixer on low. 20 seconds later--perfectly shredded chicken.
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