Chicken Ropa Vieja
Transport your taste buds to the flavors of Cuba with this vibrant Chicken Ropa Vieja! A delightful twist on the traditional beef version, this recipe features tender shredded chicken simmered in a rich, smoky tomato sauce infused with bold spices like cumin, smoked paprika, and oregano. Sautéed bell peppers, onions, and a touch of briny green olives bring layers of complexity and authenticity to this comforting dish. Perfect for weeknight dinners, it comes together in under an hour and pairs beautifully with fluffy white rice, warm tortillas, or crusty bread. Whether you're seeking a crowd-pleasing meal or exploring new flavors, this Chicken Ropa Vieja recipe delivers a savory, satisfying experience every time. Keywords: Chicken Ropa Vieja, Cuban-inspired, shredded chicken recipe, easy dinner ideas.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, thinly sliced
- 1 large red bell pepper, thinly sliced
- 1 large green bell pepper, thinly sliced
- 4 cloves garlic cloves, minced
- 1 14-ounce can canned diced tomatoes
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- 0.5 cup pitted green olives, sliced
- 0.25 cup fresh cilantro, chopped (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
Season the chicken breasts with a pinch of salt and black pepper, then add them to the skillet. Sear for 2-3 minutes per side until lightly golden. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Reduce the heat to medium and add the sliced onion, red bell pepper, and green bell pepper. Sauté for 5-7 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the diced tomatoes (with their juice), chicken broth, tomato paste, cumin, smoked paprika, oregano, and the bay leaf. Stir to combine.
Return the chicken breasts to the skillet, nestling them into the sauce. Bring the mixture to a gentle simmer.
Cover the skillet and cook over low heat for 25-30 minutes, or until the chicken is cooked through and tender.
Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to the skillet and stir to combine with the sauce.
Add the sliced green olives and cook for an additional 5 minutes to allow the flavors to meld.
Adjust the seasoning with additional salt and pepper if needed. Discard the bay leaf before serving.
Garnish with chopped cilantro (if using) and serve your Chicken Ropa Vieja over white rice, with a side of tortillas, or as a filling for a hearty sandwich!
Nutrition Facts
Calories |
1972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.1 g | 112% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 586 mg | 195% | |
| Sodium | 5896 mg | 256% | |
| Total Carbohydrate | 66.7 g | 24% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 33.1 g | ||
| Protein | 227.9 g | 456% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 444 mg | 34% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 4173 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
