There’s something magical about a dish that seems to capture the essence of home—Ropa Vieja is like a warm hug on a plate. This slow-cooker version takes the stress out, letting you savor each tender bite without hovering over the stove. Oh, and if you’re a fan of leftovers, this is your new best friend.
Steps
- Trim any excess fat from the chicken pieces if desired, and place them at the bottom of a 4-quart or larger slow cooker. Mince the garlic and add it to the cooker along with oregano, cumin, red pepper flakes, and freshly cracked black pepper.
- Slice the onion, green bell pepper, and red bell pepper into strips. Layer these vegetables over the chicken in the slow cooker.
- Add a can of diced tomatoes, including the juices, and spoon dollops of tomato paste on top of the vegetables. Place the lid on the slow cooker and set it to cook on high for four hours.
- After four hours, remove the lid and stir the mixture with tongs, shredding the chicken as you go. If the sauce is too thin, let it simmer without the lid for an additional 15 minutes.
- Taste the dish and add salt as needed, starting with 1/2 teaspoon. Serve the chicken ropa vieja over rice, in tortillas, or enjoy it on its own.
Ingredients
- 1.5 to 2 lbs boneless, skinless chicken pieces
- 4 cloves garlic, minced
- 1/2 tablespoon oregano
- 1 teaspoon cumin
- 1/8 teaspoon red pepper flakes
- Freshly cracked black pepper
- 1 medium yellow onion, sliced
- 1 medium green bell pepper, sliced
- 1 medium red bell pepper, sliced
- 1 (15 oz) can diced tomatoes, including juices
- 3 tablespoons tomato paste
- Salt to taste (approximately 1/2 to 1 teaspoon)
FAQ
- What is Chicken Ropa Vieja?
- Chicken Ropa Vieja is a variation of the traditional Cuban dish, Ropa Vieja, which is typically made with beef. In this version, chicken is slowly cooked with tomatoes, peppers, onions, and spices until tender and flavorful, resembling a chicken fajita stew.
- What type of chicken is best for this recipe?
- Boneless, skinless chicken thighs are recommended due to their affordability and flavor, but you can also use boneless, skinless chicken breasts without needing to modify the recipe. Bone-in chicken can work too; just remove the skin and bones before serving.
- How should Chicken Ropa Vieja be served?
- Chicken Ropa Vieja can be served over rice, as a filling for tacos or burritos, or simply on its own in a bowl. Adding a dollop of sour cream or some fresh cilantro can enhance the flavors further.
- Can I make modifications to the recipe?
- Yes, you can modify the recipe by using different types of chicken or even substituting half of the chicken with black beans to reduce meat consumption. Adjustments to the spice levels can also be made according to personal taste.
- How can I thicken the sauce if it is too watery?
- If the sauce is too thin after cooking, you can allow the mixture to simmer without the lid for about 15 minutes to reduce the liquid and thicken the sauce.
Tips
- Choose the Right Chicken Cut: Opt for boneless, skinless chicken thighs for a more cost-effective option, but boneless, skinless chicken breasts work well too. If using bone-in chicken, remember to remove the skin before cooking and take out the bones afterward.
- Enhance Flavor with Post-Cooking Salt: Add salt at the end of cooking to enhance its flavor without needing to use as much. Adding salt before cooking tends to make it less pronounced, requiring more to achieve the desired taste.
- Adjust Consistency After Cooking: If you find the sauce too thin after cooking, let the dish simmer on high without the lid for about 15 minutes to thicken the sauce to your preference.
- Serving Suggestions: Chicken Ropa Vieja is versatile in serving options. Enjoy it over rice, in a tortilla as a taco or burrito, or simply on its own. A dollop of sour cream can add a delightful creaminess to the dish.
Equipment
- Slow Cooker (4qt. or larger) – Essential for cooking the recipe as it is designed to be slow-cooked.
- Tongs – Useful for stirring and shredding the chicken within the slow cooker.
