Chicken ropa vieja

Preparation Time

40 minutes

Note

Una de las recetas más populares y prácticas en la Cuba de los años 90 fue el pollo deshilachado en salsa de tomate. Este plato, que se cocina igual que la ropa vieja de ternera, no solo permitía aprovechar al máximo las piezas de pollo, sino también utilizar el caldo resultante para preparar sopas u otras elaboraciones, convirtiéndolo en una opción económica, versátil y saludable.

Ingredients

(for 4 people):

1. 2 chicken thighs and drumsticks (skinless)
2. 3 cloves of garlic
3. 1/2 red bell pepper
4. 1 bay leaf
5. 1 small onion
6. 3 tablespoons of white wine or dry wine
7. 4 tablespoons of tomato puree
8. Salt, ground pepper, garlic powder, onion powder, ground oregano, and cumin (to taste)
9. 3 tablespoons of olive oil

Instructions

Preparation:

Cooking the chicken and preparing the broth:

1. Remove the skin from the chicken thighs and drumsticks.
2. Place the chicken pieces in a pot and cover them with water.
3. Add salt, ground pepper, garlic powder, onion powder, ground oregano, cumin, and the bay leaf.
4. Cook over medium heat until the chicken is fully cooked.
5. Remove the chicken from the water and let it cool on a plate.
6. Strain the broth and reserve it for a soup or as a base for another recipe.

Shred the chicken:

• Once the chicken is cool, shred it into thin strips, making sure there are no bones or cartilage left. Set aside.

Sofrito and sauce:

• Finely chop the garlic, onion, and red pepper (you can use a chopper or knife).
• In a skillet or deep saucepan, heat 3 tablespoons of olive oil.
• Add the chopped vegetables and sauté until they are softened and fragrant.
• Incorporate the shredded chicken into the sauté.
• Add salt, pepper, ground oregano, and cumin to taste. Sauté everything together for a few minutes.
• In a glass or cup, mix the tomato puree with the white wine. Pour this mixture into the pan and stir well.
• Add two ladles of the reserved chicken broth. Mix, cover, and simmer for 10 minutes.
• If you prefer it saucier, add more broth. If you prefer it drier, uncover the pot and let the liquid reduce.

Serve:

• As the main dish: Serve with white rice and pour the sauce on top.
• As a filling: Use it for tacos, burritos, pastries, or cannelloni.

Ready! A dish full of flavor and tradition that you can customize to your liking.