CHICKEN ROPA VIEJA OVER RICE.

Absolutely! Chicken Ropa Vieja over rice is a flavorful and satisfying dish that combines tender shredded chicken with a rich and savory tomato-based sauce, served over fluffy rice.

Ingredients: For the Chicken Ropa Vieja: – 1.5 pounds boneless, skinless chicken breasts or thighs – 1 onion, thinly sliced – 1 bell pepper (any color), thinly sliced – 3 cloves garlic, minced – 1 can (14 ounces) diced tomatoes – 1/2 cup tomato sauce

– 1 teaspoon ground cumin – 1 teaspoon dried oregano – 1/2 teaspoon smoked paprika – Salt and pepper to taste – 2 tablespoons olive oil – Fresh cilantro or parsley, chopped (for garnish) For Serving: – Cooked white or brown rice

Instructions: Cook Chicken: Salt and pepper chicken breasts or thighs. Cook olive oil over medium-high heat in a large skillet or Dutch oven. Add the chicken and brown both sides, 4-5 minutes per side. Remove chicken from skillet and put aside.

Add the cut onion and bell pepper to the skillet to make the sauce. Cook for 5 minutes to soften. Cook minced garlic for another minute until fragrant. Shred Chicken: Return cooked chicken to skillet. Use two forks to shred chicken into bite-sized pieces.

Stir in chopped tomatoes, tomato sauce, ground cumin, dry oregano, smoked paprika, salt, and pepper. Simmer the mixture. stew: Lower the heat to low, cover, and allow the chicken stew in the sauce for 20–25 minutes until cooked and the flavors blend.

Adjust Seasoning: Taste the chicken Ropa Vieja and add salt, pepper, or spices to taste. Over Rice: Serve chicken Ropa Vieja over rice. Add chopped cilantro or parsley for a bright finish.

Leftover Chicken Ropa Vieja can be frozen or refrigerated for 3 days. For a delicious and comfortable supper any day of the week, try this Chicken Ropa Vieja over rice recipe!

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