Calorie count is for 1 batch of chicken ropa vieja. It does not include any fix-ins like tortilla, lettuce, or cheese.
Prep Time20 minutesmins
Cook Time15 minutesmins
Total Time35 minutesmins
Course: Main Course
Cuisine: Mexican
Servings: 1batch
Calories: 1225kcal
Author: Patty K-P
Ingredients
1/2cuptomato sauce
1/2can (3.5 ounces) canned chipotle peppers in adobo sauce*
1tablespoonsmoked paprika
1tablespoonpaprika
2cupschicken broth
2tablespoonsolive oil
1red bell pepper, stemmed, seeded, and diced
1yellow bell pepper, stemmed, seeded, and diced
1medium yellow onion, peeled, halved, and julienned
1poundFoster 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
In a blender, puree the tomato sauce, chipotle peppers, paprika, smoke paprika, and chicken broth until smooth. Set aside.
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.
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.
Serve with corn tortillas, shredded Monterey Jack cheese, shredded lettuce, and chopped cilantro leaves.
Notes
*Decrease to 1/4 can if you don't like it too spicy.