This Cuban inspired dish is made with shredded chicken breast cooked in the crock pot, then sauteed with bell peppers, onions, cumin and lots of Latin flavor!

Cuban cuisine is a favorite of mine and Ropa Vieja, which translates as “old clothes” is a dish I love. It’s traditionally made with shredded skirt steak, and served over white rice and fried plantains.

I created this lighter version a few years ago using lean chicken breast instead, sometimes I even use boneless skinless thighs or a combination of both. I like to serve it with baked tostones^[1] (plantain chips) and a salad. Leftovers make a delicious burrito bowl (I love Chipotle!) served over brown Cilantro lime rice^[2], Southwestern black bean salad,^[3] lettuce and shredded cheese.

Chicken Ropa Vieja
gordon-ramsay-recipe.com
Servings: 6 • Size: 2/3 cup • Old Points: 4 pts • Points+: 4 pts
Calories: 184.5 • Fat: 6 g • Carb: 6 g • Fiber: 1 g • Protein: 24.5 g • Sugar: 1.5 g
Sodium: 149 mg • Cholesterol: 61 mg
Ingredients: 

For the Slow Cooker: 

• 3 (22.5 oz) skinless boneless chicken breasts
• 1 small onion, quartered
• 1 tomato, quartered
• 1 carrot, peeled and chopped
• 2 cloves garlic, peeled
• 2 bay leaves
• kosher salt

 To finish:

• 1 tbsp olive oil
• 2 cloves garlic
• 1 small onion, sliced long
• 1 small green bell pepper, seeded and thinly sliced
• 1 small red bell pepper, seeded and thinly sliced
• 1/4 cup dry white wine (or chicken broth)
• 1/2 cup tomato sauce
• 1 tsp cumin
• 1/4 tsp garlic powder
• 1/2 tsp kosher salt, plus more to taste
• black pepper to taste

Directions:
Place chicken, 1 onion, tomato, carrot, and 2 cloves of garlic into crock pot. Add just enough water to cover, add bay leaves and salt and cook high for 4 hours until the chicken is tender. When done, remove chicken and shred with two forks; set aside. Reserve the broth.

In a large deep skillet, heat the olive oil over medium heat. Add the remaining garlic, onions, green peppers, and red peppers. Cook about 3 to 4 minutes, or until soft. Stir in the cooked chicken, tomato sauce, white wine, and about 3/4 cup of the reserved broth to create a sauce. Season with cumin, garlic powder, salt, and pepper. Cover and simmer on low for about 8 to 10 minutes, adding more broth and seasoning if needed. Makes 4 cups.

References

1. ^{^} baked tostones (www.gordon-ramsay-recipe.com)
2. ^{^} Cilantro lime rice (www.gordon-ramsay-recipe.com)
3. ^{^} Southwestern black bean salad, (www.gordon-ramsay-recipe.com)