5 from 5 votes
Shredded chicken and fajita vegetables in a smoky and spicy red sauce will make Chicken Ropa Vieja your new favorite taco filling or salad protein.
Chicken Ropa Vieja
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

Calorie count is for 1 batch of chicken ropa vieja. It does not include any fix-ins like tortilla, lettuce, or cheese. 

Course: Main Course
Cuisine: Mexican
Serving Size: 1 batch
Calories per Serving: 1225 kcal
Author: Patty K-P
Ingredients
  • 1/2 cup tomato sauce
  • 1/2 can (3.5 ounces) canned chipotle peppers in adobo sauce*
  • 1 tablespoon smoked paprika
  • 1 tablespoon paprika
  • 2 cups chicken broth
  • 2 tablespoons olive oil
  • 1 red bell pepper, stemmed, seeded, and diced
  • 1 yellow bell pepper, stemmed, seeded, and diced
  • 1 medium yellow onion, peeled, halved, and julienned
  • 1 pound Foster FarmsĀ® Simply Raised Chicken, Thin-Sliced Boneless Skinless Breast Fillets
  • Salt and pepper to taste
  • Corn tortillas, shredded Monterey Jack cheese, shredded lettuce, and chopped cilantro leaves for serving
Instructions
  1. In a blender, puree the tomato sauce, chipotle peppers, paprika, smoke paprika, and chicken broth until smooth. Set aside.
  2. In a large skillet, heat the olive oil over medium heat until shimmering. Add the peppers and onions and saute until softened. Reduce the heat to low and pour the tomato puree over the softened peppers. Bring to a simmer for 5 minutes, until slightly reduced. Nestle in the breast fillets. Cover and cook for 8 to 10 minutes, until the breasts are cooked through.

  3. Off the heat and remove the chicken to a cutting board. Shred the chicken using two forks. Add the chicken back to the skillet and stir to evenly distribute. Heat over low heat until chicken is heated through. Season with salt and pepper to taste.

  4. Serve with corn tortillas, shredded Monterey Jack cheese, shredded lettuce, and chopped cilantro leaves.
Recipe Notes

*Decrease to 1/4 can if you don't like it too spicy.