Traditional recipes

Chicken ropa vieja recipe

Chicken ropa vieja recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

Ropa Vieja is a mainstay of the Cuban-American diet. It's traditionally made with steak, but this recipe uses chicken breast and is still fantastic; the leftovers are even better. It is wonderful served with white rice and fried plantains.

15 people made this

IngredientsServes: 4

  • 675g skinless, boneless chicken breast fillets
  • 1 small onion, quartered
  • 1 tomato, quartered
  • 1 carrot, peeled and cut into 2.5cm pieces
  • 2 cloves garlic, peeled
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 small onion, thinly sliced
  • 1/2 green pepper, seeded and thinly sliced
  • 1/2 red pepper, seeded and thinly sliced
  • 4 tablespoons tomato puree
  • 4 tablespoons dry white wine
  • 1 teaspoon ground cumin, or to taste
  • salt and pepper to taste

MethodPrep:40min ›Cook:45min ›Ready in:1hr25min

  1. Place chicken, onion, tomato, carrot and 2 cloves of garlic into a large pot. Add water to cover, then bring to the boil. Skim and discard the foam that has floated to the surface. Reduce heat to medium-low, and simmer uncovered until the chicken is tender, 30 to 40 minutes. Place the chicken into a bowl and shred it into strips as thick as a pencil; set aside. Strain the cooking liquid and discard the vegetables.
  2. Heat the olive oil in a large frying pan over medium heat. Stir in the garlic, onions, green peppers and red peppers. Cook and stir until the vegetables have softened, 3 to 4 minutes. Stir in tomato puree, white wine, chicken and enough of the reserved stock to create a thick sauce. Season with cumin, salt and pepper. Simmer for about 5 minutes more to reduce the sauce slightly and coat the shredded chicken.


The chicken breasts may be cooked in a slow cooker, covered, on High for 3 to 4 hours.

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Reviews & ratingsAverage global rating:(20)

Reviews in English (13)

by crcowley

I am the author of this recipe. I agree with one of the reviews, stating that it came out bland. I always add 2-3 tbsp cumin - hence "to taste".-25 Mar 2008

by Golan's Girl

My boyfriend really enjoyed this recipe, but only after I added lots of Adobo seasoning, garlic powder, and cumin after I tasted it. I still feel that it is a really great base recipe, and a great idea to use healthier chicken breast as opposed to steak. I am making it again tonight!-15 May 2008

by Aimee'

I doubled the sauce portion of this recipe and served it with black beans and rice and fried plantains. It turned out great!-28 Sep 2007

Watch the video: How to make Cuban Chicken Ropa Vieja my way (October 2021).