Chicken Ropa Vieja Best Dishes

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Chicken Ropa Vieja

"Ropa Vieja is a mainstay of the Cuban-American weight loss plan. It's historically made with skirt steak, a stringy reduce of meat with the poetic call fajita (girdle) in Spanish. This recipe makes use of bird breast and is fantastic; the leftovers are even higher. It is extraordinary served with white rice and fried plantains or a pineapple-coconut slaw."

Ingredients :

1 half pounds skinless, boneless hen breast
1 small onion, quartered
1 tomato, quartered
1 carrot, peeled and cut into 1 inch pieces
2 cloves garlic, peeled
2 tablespoons olive oil
2 cloves garlic, minced
1 small onion, thinly sliced
1/2 inexperienced bell pepper, seeded and thinly sliced
half purple bell pepper, seeded and thinly sliced
1/4 cup tomato puree
1/four cup dry white wine
1 teaspoon ground cumin, or to taste
salt and pepper to flavor

Instructions :

Prep : 40M	Cook : 4M	Ready in : 1H25M

Place bird, onion, tomato, carrot, and a couple of cloves of garlic into a massive pot. Add water to cover, then carry to a boil. Skim and discard the froth that has floated to the floor. Reduce heat to medium-low, and simmer exposed till the hen is smooth, 30 to 40 mins. Place the chicken right into a bowl and shred it into strips as thick as a pencil; set apart. Strain the cooking liquid and discard the greens.
Heat the olive oil in a massive skillet over medium heat. Stir within the garlic, onions, inexperienced peppers, and crimson peppers. Cook and stir till the veggies have softened, three to four mins. 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 greater to reduce the sauce slightly and coat the shredded hen.

Notes :

The fowl breasts can be cooked in a sluggish cooker, covered, on High for 3 to four hours.

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