Chicken Ropa Vieja

Inspired by traditional Ropa Vieja, which involves a cut of beef (like flank steak), that’s slowly cooked, shredded and stirred back in its sauce, this version is almost identical, except that we’ll be using chicken.

Making Chicken Ropa Vieja is faster than its beef counterpart, and perfect for a week night meal.

You can use this recipe to enjoy as a meal on its own, or you can use this chicken to fill pastelitos or empanadas.

Chicken Ropa Vieja Ingredients

Here’s what you’ll need to make this meal:

Chicken thighs: You can also use breast here, but I like the flavor of chicken thighs.

Fresh veggies: I use bell pepper, onion, and garlic

Spices: Adobo, paprika, coriander, cumin, chicken bouillon powder, black pepper, Dominican oregano (or sub regular oregano).

Soy sauce: I use regular, but can sub in low sodium.

Lime juice: For acid.

Tomato paste: Can sub tomato puree/sauce if needed.

How to Make Chicken Ropa Vieja

Here’s how to make this recipe:

Step 1: Season your chicken

The first thing you’re doing to do is clean the chicken, and season it with your spices, chopped vegetables, soy sauce, and lime juice. Mix together and let sit on the counter for 20 minutes minimum, or up to overnight in the refrigerator.

*Note: If refrigerating, make sure to take the chicken out 20–30 minutes before cooking so that it can come to room temperature.

Step 2: Brown the chicken.

Add some oil to a skillet with high sides and brown the chicken (cooking for about 3 minutes per side, depending). Make sure you don’t throw out the bowl the chicken was marinading in! We’ll be using it in the next step.

Step 3: Stew the chicken.

Once browned, add about a cup or 2 of water directly to the marinade bowl, swirling it around so you don’t miss any marinade. Now, pour the water over the chicken so that it’s covered. Bring to a boil, then lower to a simmer and let cook for 30-40 minutes.

When the chicken is almost finished and the sauce is a bit thickened, add the tomato paste and swirl around. Remove the chicken and let it sit for a bit until cooled slightly. Shut the heat off the sauce during this time (but don’t toss it). It’ll thicken a bit while sitting.

Step 4: Shred the chicken.

Shred the chicken using two forks.

Step 5: Warm up the sauce.

Turn the heat back on slightly and let the sauce come to a boil, then reduce for about 3-5 minutes.

Step 6: Add the shredded chicken back.

Add the shredded chicken back into the spot and stir to cover in the sauce.

Note: If you’re making this dish to fill pastelitos or empanadas, consider making sure the sauce is a bit thicker so that it doesn’t make the dough soggy. If you’re eating this as a meal on its own, the sauce can be thinner.