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Chicken Ropa Vieja

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)

Crock Pot Santa Fe Chicken


 

Slow cooked shredded chicken with corn, tomatoes and black beans. Prep this the night before and turn your crock pot[1] on in the morning for an easy weeknight meal.

Serve over rice or in a bowl with nachos on the side, and don’t forget the toppings. Chopped scallions, fresh cilantro, fat free yogurt or sour cream and reduced fat cheddar are my favorites.

Crock Pot Sante Fe Chicken came in first place (yay!) for Ziplist’s[2] most saved recipe
in 2012 (they have over 800K recipes). I’m thrilled, and I see why you
would choose this one! It’s delicious, easy, requires no pre-cooking,
and everyone loves an easy slow cooker recipe. It’s also kid-friendly,
freezer friendly and gluten-free. In it’s honor I decided to revive it
from the archives and give it some love.


 
Crock Pot Santa Fe Chicken
gordon-ramsay-recipe.com
Servings: 8 servings Size: 1 cup Old Points: 3 pts Points+: 4 pts
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g

Ingredients:

  • 24 oz (1 1/2) lbs chicken breast
  • 14.4 oz can diced tomatoes with mild green chilies
  • 15 oz can black beans
  • 8 oz frozen corn
  • 1/4 cup chopped fresh cilantro
  • 14.4 oz can fat free chicken broth
  • 3 scallions, chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp cayenne pepper (to taste)
  • salt to taste

Directions:
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot[3]. Season chicken breast with salt and lay on top.  

Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over rice or tortillas and your favorite toppings.

References

  1. ^ crock pot (www.amazon.com)
  2. ^ Ziplist’s (get.ziplist.com)
  3. ^ crock pot (www.amazon.com)

Prosciutto wrapped chicken with butternut squash risotto

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Ingredients

  • 2 skinless, boneless chicken breasts
  • 4 slices prosciutto
  • 1/2 small squash (about 300g) peeled and cut into small chunks
  • 1 tbsp olive oil
  • 50g butter
  • 100g Arborio risotto rice
  • 800ml–1litre hot chicken stock
  • 1 tbsp fresh chopped flat leaf parsley
  • 25g freshly grated Parmesan
  • A handful of rocket

That’s goodtoknow

It’s cheaper to buy chicken breast with the skin on. To remove the skin hold one end firmly with paper towel and pull off sharply.

Method

  1. Pre-heat the oven to 200°C/400°F/Fan 180°C/Gas Mark 6
  2. Take the chicken breasts and wrap two slices of prosciutto around each one and place in a small baking tray. Bake in the oven for 20-25 mins until cooked through.
  3. Toss the squash in the oil and spread in a small baking tray. Place in the oven alongside the chicken and cook for about 10 mins until just tender. Remove and put to one side.
  4. To make the risotto melt half the butter in a heavy based frying pan. Add the rice and cook over a gentle heat for a minute, stirring all the time. Gradually ladle in the hot stock a little at a time, stirring continuously.
  5. After about 15 mins, when the rice is just tender, stir in the cooked squash. Carry on adding the hot stock until the rice is creamy. Stir in the remaining butter, parsley and parmesan.
  6. Spoon the risotto onto warm plates and scatter over the rocket. Top with the chicken and serve.

By Val Barrett

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