Chicken Ropa Vieja

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 medium onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes
• 1/2 cup chicken broth
• 2 tablespoons white wine vinegar
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add chicken pieces and cook until browned on all sides, about 5 minutes.
3. 3 Remove chicken and set aside.
4. 4 In the same skillet, add onion, green bell pepper, red bell pepper, and garlic. Sauté until softened, about 5 minutes.
5. 5 Stir in diced tomatoes, chicken broth, vinegar, cumin, smoked paprika, and oregano.
6. 6 Return chicken to the skillet, season with salt and pepper, and bring to a simmer.
7. 7 Cover and cook on low heat for 30 minutes, or until chicken is tender.
8. 8 Shred the chicken with two forks directly in the skillet and mix well with the sauce.
9. 9 Serve hot, garnished with fresh cilantro if desired.

Nutrition

Tips

• For extra flavor, marinate the chicken in the vinegar and spices for 30 minutes before cooking.
• Serve with rice and black beans for a complete meal.
• Leftovers taste even better the next day!

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Serving Suggestions

• Serve with a side of white rice and a fresh avocado salad.
• Pair with a crisp white wine or a tropical fruit smoothie.

FAQ