Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, ropa vieja (chicken leftovers recipe). It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Ropa vieja (chicken leftovers recipe) is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Ropa vieja (chicken leftovers recipe) is something that I have loved my entire life.
"Ropa Vieja is a mainstay of the Cuban-American diet. It's traditionally made with skirt steak, a stringy cut of meat with the poetic name fajita (girdle) in Spanish. This recipe uses chicken breast and is fantastic; the leftovers are even better.
To get started with this recipe, we have to prepare a few ingredients. You can cook ropa vieja (chicken leftovers recipe) using 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Ropa vieja (chicken leftovers recipe):
- Make ready plate of leftovers
- Make ready onions
- Prepare garlic
- Take cumin seeds
- Prepare jar chick peas
- Get tomato puree
- Get few sprigs fresh coriander
This delicious dish is basically just chicken stewed down with tomatoes, peppers, onions I served my Chicken Ropa Vieja over rice, but you could also use it to fill a taco or burrito. Chicken Ropa Vieja aka Pollo Ripao (Shredded Chicken) is a great dish to make especially when you're making Chicken Empanadas or Enchiladas. Our GOYA® Ropa Vieja recipe is sure to satisfy the hungriest of appetites. Lots of rice adds fluffy Ropa Vieja is a main course of shredded and braised beef with plenty of healthy, tasty vegetables Love this recipe!
Steps to make Ropa vieja (chicken leftovers recipe):
- Cut the leftovers into small pieces
- Chop the onions. Heat the olive oil and add the cumin seeds. Fry over a gentle heat for a minute and add the onions and the cloves of garlic (whole and unpeeled). Drain the chickpeas and keep some of the brine. When the onion is nice and soft add the chickpeas to the pan, turn up the heat and stir well for five minutes.
- Add your leftovers
- Add the tomato puree to the brine to make it more liquidy and add the sugar. Stir. Add to the pan and stir well. Cook over a moderate to high heat for another 10 minutes. As it browns and starts to stick to the pan, move it around with a spatula so that it gets evenly cooked. Try for seasoning - you might want to add pepper but shouldn't need salt because of having used the brine.
- Serve with chopped fresh coriander (or parsley). Enjoy!!
Have made it with beef, chicken and pork. And I think shrimp would be wonderful as. Is there such a thing as too much fun? Ropa vieja is usually made with flank steak, a lean cut with long, thick strands of muscle fiber that can quickly dry. Dream recipes, classics that deserve a revamp, random ingredients we're craving.
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