Recipe: chicken ropa veja

Wether you work all day and don’t have a lot of time to cook when you get home or you just want to dig out that crock pot, this is a great set-and-forget dish. The chicken gets so tender you can’t even pick it up to shred it! Make the veggies and sauce and then throw it back into the crock pot and there you have a great dish to transport to your friends house for dinner. In fact, that’s exactly what I did tonight. I made some cilantro lime rice to go with it and had some fabulous farmers market watermelon for dessert.

For the Slow Cooker:
4frozen skinless boneless chicken breasts
1 small onion, quartered
1 tomato, quartered
2 cloves garlic, peeled
kosher salt

To finish:
1 tbsp olive oil
2 cloves garlic
1 small onion, sliced long
1 small green bell pepper, seeded and thinly sliced
1 small red bell pepper, seeded and thinly sliced
1 cup chicken broth from crock pot
1/2 cup tomato sauce
2 tsp cumin
1 tsp chili powder
1/4 tsp garlic powder
1/2 tsp kosher salt, plus more to taste
black pepper to taste

Place chicken, 1 onion, tomato, carrot, and 2 cloves of garlic into crock pot. Add just enough water to cover, and sprinkle with salt and cook high for 8 hours until the chicken is tender. When done, remove chicken and shred with two forks; set aside. Reserve the broth.

In a large deep skillet, heat the olive oil over medium heat. Add the remaining garlic, onions, green peppers, and red peppers. Cook about 3 to 4 minutes, or until soft. Stir in the cooked chicken, tomato sauce, broth, and about 1 cup of the reserved broth to create a sauce. Season with cumin, chili powder, garlic powder, salt, and pepper. Cover and simmer on low for about 8 to 10 minutes, adding more broth and seasoning if needed. Makes 4 cups.

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