Ropa Vieja de Pollo

🛒 Ingredients

• Chicken Breast 150 g · 248 kcal
• Olive Oil 8 g · 71 kcal
• Red Bell Pepper 50 g · 15 kcal
• Green Bell Pepper 50 g · 10 kcal
• Yellow Onion 50 g · 20 kcal
• Garlic 5 g · 7 kcal
• Crushed Tomatoes 100 g · 25 kcal
• Chicken Broth 50 g · 5 kcal
• Red Wine Vinegar 4 g · 1 kcal
• Dried Oregano 0 g · 1 kcal
• Ground Cumin 1 g · 2 kcal
• Bay Leaf 0 g · 0 kcal

👨‍🍳 Instructions

1. Season chicken breasts generously with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Sear the chicken for 3-4 minutes per side until lightly browned, then remove and set aside. Add sliced onions and bell peppers to the pot, cooking until softened, about 5-7 minutes.
3. Stir in minced garlic, ground cumin, and dried oregano; cook for 1 minute until fragrant. Pour in crushed tomatoes, chicken broth, red wine vinegar, and bay leaf.
4. Return the seared chicken to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 40-50 minutes, or until chicken is very tender.
5. Remove chicken from the pot and shred it using two forks. Discard the bay leaf. Return shredded chicken to the sauce and stir to combine.
6. Serve hot, garnished with fresh cilantro if desired. Ropa Vieja de Pollo pairs wonderfully with white rice, black beans, or plantains.