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The ingredients needed to prepare Ropa vieja (chicken leftovers recipe):
- Prepare 1 plate of leftovers
- You need 2 onions
- Use 3 cloves garlic
- Prepare 1 tsp. cumin seeds
- Get 1 jar chick peas
- Take 1 tbsp tomato puree
- Get 1 few sprigs fresh coriander
Instructions 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!!
Traditionally, Ropa Vieja or Carne Desmechada is made with beef, but I made this recipe with chicken and come to find out, it's just as tasty as the traditional version. Served over rice with tajadas de maduro, it's an excellent dish that the whole family will love. If you have leftover rotisserie chicken, you can use that instead and skip the slow cooker! 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.
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