Recipe
Chicken Ropa Vieja
Shredded chicken in tomato sauce with sofrito and white wine, the economical and delicious ropa vieja that saved so many Cuban tables in the 90s.
- Preparation10 min
- Cooking30 min
- Total time40 min
- Servings4 servings
- DifficultyEasy
One of the most popular and practical recipes in Cuba during the 90s was shredded chicken in tomato sauce. This dish, which is cooked just like beef ropa vieja, not only allowed for making the most of chicken pieces but also using the resulting broth to prepare soups or other preparations. An economical, versatile, and healthy option.
Ingredients
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Method
Cooking the chicken and broth
- Remove the skin from the chicken thighs and drumsticks if they still have it.
- Place the chicken pieces in a pot and cover them with water.
- Add salt, ground black pepper, garlic powder, onion powder, oregano powder, cumin, and the bay leaf.
- Cook over medium heat until the chicken is well cooked.
- Remove the chicken from the water and let it cool on a plate.
- Strain the broth and reserve it.
Shredding the chicken
- When the chicken is cold, shred it into fine strands, making sure no bones or cartilage remain. Reserve.
Sofrito and sauce
- Finely chop the garlic, onion, and red bell pepper with a knife or a food processor.
- In a frying pan or deep pot, heat the 3 tablespoons of olive oil.
- Add the chopped vegetables and sauté until they are soft and fragrant.
- Incorporate the shredded chicken into the sofrito.
- Add salt, pepper, oregano powder, and cumin to taste, and sauté everything together for a few minutes.
- In a glass or cup, mix the tomato purée with the white wine. Pour it into the pan and stir well.
- Add two ladles of the reserved chicken broth, mix, cover, and simmer over low heat for 10 minutes.
CiberCuba - Adjust the sauce: if you want it juicier, add more broth; if you prefer it drier, uncover and let it reduce.
