Chicken Ropa Vieja
Chicken that's slowly cooked, shredded and stirred back in its sauce to enjoy as a meal or as a stuffing for pastelitos/empanadas.
Servings: 4 people
Ingredients
- 2.5 lbs boneless, skinless chicken thighs cleaned and cut into chunks
- ½ red bell pepper chopped
- ½ yellow onion finely chopped
- 4-6 garlic cloves finely chopped
- 1 teaspoon chicken bouillon powder
- 2 teaspoon adobo
- 1 teaspoon parika
- ½ teaspoon coriander
- ½ teaspoon cumin
- ½ teaspoon oregano
- ¼ teaspoon black pepper
- 1 tbs soy sauce
- 1 lime juiced
- 1-2 tbs tomato paste
Instructions
- Add the spices, chopped veggies, soy sauce, and lime juice to the chicken. Stir and let sit on the counter for 20 minutes, or in the refrigerator overnight. Make sure to let the chicken come to room temperature for about 20-30 minutes before cooking.
- Add oil to a skillet with high sides over medium high heat. Brown the chicken in batches, then add 1-2 cups of water to the bowl the chicken was marinading in, making sure to stir to get every last marinade into the water. Pour into the skillet, making sure it covers the chicken. Bring to a boil, then reduce to a simmer and let cook for 30-40 minutes.
- Once it's almost done, add the tomato paste to the chicken and stir to break uo. Remove the chicken and shut off the heat so that the sauce can thicken up a bit.
- Once cooled enough, shred the chicken with two forks. Turn the heat back on the sauce, bringing it to a dancing boil for 3 minutes. Add the shredded chicken, stirring to combine it in the sauce.