Chicken Ropa Vieja
From: Gina's Skinny Recipes
This can be made in the crockpot (partially) or completely on the stovetop. I would like to figure out if you could do it all in one step in the crockpot, but in the comments Gina recommends not doing it that way. If I make it again maybe I'll experiment and try it, but this time I did the two-step process of making the chicken in the crockpot and then finishing it on the stovetop. Serve as is in a soup bowl, or over rice, or wrapped up in a tortilla, or over tortilla chips, etc.
3 chicken breast halves
1 small onion, quartered
1 tomato, quartered
1 carrot, peeled and chopped
2 cloves garlic, peeled
2 cloves of garlic, chopped
1 tbsp olive oil
1 small onion, thinly sliced
1 small green bell pepper, seeded and thinly sliced
1 small red bell pepper, seeded and thinly sliced
1/4 cup dry white wine
1/2 cup tomato sauce
reserved broth
1 tsp cumin, or more to taste (I like a lot)
garlic powder
salt and pepper to taste
Place chicken, onion, tomato, carrot, and 2 peeled cloves of garlic into crock pot. Add water to cover, and set to high for 4 hours until the chicken is tender. If cooking on the stove, cook on medium-low, and simmer until the chicken is tender, 30 to 40 minutes. Place the chicken into a bowl and shred it into strips using a fork; set aside. Reserve the liquid. Discard solids.
In a large deep skillet, heat olive oil over medium heat. Add the garlic, onions, green peppers, and red peppers. Cook about 3 to 4 minutes. Stir in chicken, tomato sauce, white wine, and about 3/4 cup of the reserved broth to create a nice sauce. Season with cumin, garlic powder, salt, and pepper. Cover and simmer on low for about 10 minutes more adding more broth and seasoning if needed. Makes 4 cups.
This can be made in the crockpot (partially) or completely on the stovetop. I would like to figure out if you could do it all in one step in the crockpot, but in the comments Gina recommends not doing it that way. If I make it again maybe I'll experiment and try it, but this time I did the two-step process of making the chicken in the crockpot and then finishing it on the stovetop. Serve as is in a soup bowl, or over rice, or wrapped up in a tortilla, or over tortilla chips, etc.
3 chicken breast halves
1 small onion, quartered
1 tomato, quartered
1 carrot, peeled and chopped
2 cloves garlic, peeled
2 cloves of garlic, chopped
1 tbsp olive oil
1 small onion, thinly sliced
1 small green bell pepper, seeded and thinly sliced
1 small red bell pepper, seeded and thinly sliced
1/4 cup dry white wine
1/2 cup tomato sauce
reserved broth
1 tsp cumin, or more to taste (I like a lot)
garlic powder
salt and pepper to taste
Place chicken, onion, tomato, carrot, and 2 peeled cloves of garlic into crock pot. Add water to cover, and set to high for 4 hours until the chicken is tender. If cooking on the stove, cook on medium-low, and simmer until the chicken is tender, 30 to 40 minutes. Place the chicken into a bowl and shred it into strips using a fork; set aside. Reserve the liquid. Discard solids.
In a large deep skillet, heat olive oil over medium heat. Add the garlic, onions, green peppers, and red peppers. Cook about 3 to 4 minutes. Stir in chicken, tomato sauce, white wine, and about 3/4 cup of the reserved broth to create a nice sauce. Season with cumin, garlic powder, salt, and pepper. Cover and simmer on low for about 10 minutes more adding more broth and seasoning if needed. Makes 4 cups.
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