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Ropa Vieja de Pollo con Arroz Blanco
A flavorful Panamanian take on the classic Ropa Vieja, this version uses shredded chicken simmered in a rich tomato-based sauce with peppers and onions, served alongside fluffy white rice.
๐ง ์ฌ๋ฃ
- 2 lbs Chicken breasts(cooked and shredded)
- 2 tbsp Olive oil
- 1 large Yellow onion(chopped)
- 1 large Bell pepper(any color, chopped)
- 4 cloves Garlic(minced)
- 15 oz Tomato sauce
- 14.5 oz Diced tomatoes(undrained)
- 1 cup Chicken broth
- 1 tsp Cumin
- 0.5 tsp Oregano
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(or to taste)
- 2 cups White rice(cooked, for serving)
- 0.25 cup Fresh cilantro(chopped, for garnish)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion and bell pepper and sautรฉ until softened, about 5-7 minutes.
- 2
Add minced garlic and cook for another minute until fragrant.
- 3
Stir in the tomato sauce, diced tomatoes (with their juice), chicken broth, cumin, and oregano. Bring the mixture to a simmer.
- 4
Add the shredded cooked chicken to the skillet. Season with salt and pepper. Stir to combine.
- 5
Reduce heat to low, cover, and let it simmer for at least 30 minutes, allowing the flavors to meld and the sauce to thicken. Stir occasionally.
- 6
Taste and adjust seasoning if necessary.
- 7
Serve the Ropa Vieja de Pollo hot over cooked white rice. Garnish with fresh chopped cilantro.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor extra flavor, you can poach the chicken breasts in seasoned broth before shredding.
- โIf the sauce becomes too thick, add a little more chicken broth or water.
- โA pinch of sugar can help balance the acidity of the tomatoes, if desired.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a can of drained chickpeas for extra texture and protein.
- Include a bay leaf while simmering for added depth of flavor.
- Serve with a side of fried plantains (patacones) for a more traditional Panamanian meal.