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This Chicken Ropa Vieja is so great for so many reasons. It’s super flavorful without being fussy in any way. It’s super versatile, too: serve it on its own, over rice, in a taco, and so on. The last option is a little less traditional, given that Ropa Vieja is a Cuban dish, but ¯\_(ツ)_/¯
It also comes together really quickly thanks to it being prepared in an electric pressure cooker. And since the weather is already too hot here in North Carolina, being able to whip this up in a pressure cooker is a double blessing in that you don’t have to worry about heating up your kitchen.
This is quickly becoming a favorite in my house. It’s up there with my Three Ingredient Slow Cooker Taco Chicken, Slow Cooker Buffalo Chicken, and Pressure Cooker Carnitas. And that’s saying something, because I make and enjoy those three dishes a lot.
Fun fact: “ropa vieja” translates to “old clothes”! The dish gets its name because the shredded meat (usually beef, but in this case, chicken) resembles torn, old clothes. The more you know…
This recipe is adapted from one found on Budget Bytes.
- 4 cloves garlic, minced
- 1 medium yellow onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 lbs boneless, skinless chicken breasts
- 1/2 tbs oregano
- 1/8 tsp red pepper flakes
- black pepper, to taste
- 15 oz. can of diced tomatoes
- 3 tbs tomato paste
- kosher salt, to taste
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Mince the garlic and set it aside.
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Slice the onion into half-moons and cut the bell peppers into strips. Set aside.
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Place the chicken breasts in an electric pressure cooker. Top with the garlic, spices, and sliced onions and peppers.
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Add the can of tomatoes (with juices) and tomato paste.
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Place the lid on the pressure cooker and lock it. Cook for 25 minutes on high pressure. Allow the pressure to release naturally.
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Shred the chicken with two forks. Salt to taste.
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Serve the ropa vieja in a bowl, over rice*, in tacos, etc.
Notes: This ropa vieja is great served over my Cilantro Lime Rice!
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