Total Time
1hr 25mins
Prep 40 mins
Cook 45 mins

I found this recipe on another site, and it was good. Thought I would share....

Ingredients Nutrition

Directions

  1. Place chicken, onion, tomato, carrot, and 2 cloves of garlic into a large pot. Add water to cover, then bring to a boil. Skim and discard the foam that has floated to the surface. Reduce heat to medium-low, and simmer uncovered until the chicken is tender, 30 to 40 minutes. Place the chicken into a bowl and shred it into strips as thick as a pencil; set aside. Strain the cooking liquid and discard the vegetables.
  2. Heat the olive oil in a large skillet over medium heat. Stir in the garlic, onions, green peppers, and red peppers. Cook and stir until the vegetables have softened, 3 to 4 minutes. Stir in tomato puree, white wine, chicken, and enough of the reserved broth to create a thick sauce. Season with cumin, salt, and pepper. Simmer for about 5 minutes more to reduce the sauce slightly and coat the shredded chicken.
  3. Cooks Note.
  4. The chicken breasts may be cooked in a slow cooker, covered, on High for 3 to 4 hours.

Reviews

(2)
Most Helpful

Yum. I made it exactly as the recipe was written, and it was pretty good. My three year old loved it! My husband and I found it a little on the bland side, and fantasized about adding green olives, vinegar and a touch of brown sugar. And a little heat; maybe some chilis. Next time, I'll set aside a portion for the kids, and jazz up the rest for us.

Shesamazingnyc November 07, 2008

Taste the way Ropa Vieja supposed to taste.

Matoszinho November 12, 2007

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