Absolutely! Delicious Chicken Ropa Vieja over rice blends delicate shredded chicken with a creamy tomato-based sauce over fluffy rice. How to make it:
Ingredients for Chicken Ropa Vieja: 1.5 pounds skinless, boneless chicken breasts or thighs 1 thinly sliced onion 1 thinly sliced bell pepper (any color) 3 minced garlic cloves 1 14-ounce can chopped tomatoes 1/2 cup tomato sauce
1-tsp ground cumin 1 tsp dried oregano 1/2 tsp smoked paprika Salt and pepper to taste Two tablespoons olive oil Chop fresh cilantro or parsley for garnish.
For Serving: White or brown cooked rice Instructions: Cook Chicken: Season chicken breasts or thighs with salt and pepper. Cook olive oil over medium-high heat in a large skillet or Dutch oven. Add the chicken and brown both sides, 4-5 minutes per side. Remove chicken from skillet and put aside.
Add the cut onion and bell pepper to the skillet to make the sauce. Cook for 5 minutes to soften. Cook minced garlic for another minute until fragrant. Shred Chicken: Return cooked chicken to skillet. Use two forks to shred chicken into bite-sized pieces.
Stir in chopped tomatoes, tomato sauce, ground cumin, dry oregano, smoked paprika, salt, and pepper. Simmer the mixture. stew: Lower the heat to low, cover, and allow the chicken stew in the sauce for 20–25 minutes until cooked and the flavors blend.
Adjust Seasoning: Taste the chicken Ropa Vieja and add salt, pepper, or spices to taste. Over Rice: Serve chicken Ropa Vieja over rice. Add chopped cilantro or parsley for a bright finish.
To adapt the dish, add veggies like carrots, peas, or olives to the sauce. Make the sauce hotter by adding diced jalapeños or a pinch of red pepper flakes. Leftover Chicken Ropa Vieja can be frozen or refrigerated for 3 days. For a delicious and comfortable supper any day of the week, try this Chicken Ropa Vieja over rice recipe!
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