Friday, April 1, 2011

Yummm! Chicken Ropa Vieja with Mangú

I've decided to shake up the recipes here on Miss Moon's Musings!!! For the next few weeks, we will be taking a culinary trip along the Caribbean, with a highlight of recipes from around the islands... and this is NO April Fool's!!! Hooray!!!

First stop on our trip is the Dominican Republic (I could've gone with Barbados first, but why be OBVIOUS about it!?!? LOL)

Ropa Vieja, which is Spanish for "Old Clothes," is a popular dish in Cuba, Panama, Puerto Rico, and of course... the Dominican Republic. Generally a shredded flank steak in a tomato sauce base, this recipe serves up chicken instead. Paired with Mangú, a dish of mashed boiled green plaintains... you are sure to make a meal that sticks to your bones!

Chicken Ropa Vieja with Mangú

Recipe Courtesy of The Yuca Diaries


For the Chicken Ropa Vieja -

4 chicken breasts (boneless, skinless) (boiled and shredded)
1 small yellow onion
1 small red bell pepper
1 small green bell pepper
1 small yellow bell pepper
4 garlic cloves
1 bay leaf
2 cans tomato sauce
1/4 cup dry white wine
2 tbsp. olive oil
1 tbsp. mojo seasoning (if you don’t have this add a tiny little pinch of cumin and a squeeze of lime)
1 tbsp. ketchup
1 tsp. garlic powder
salt and pepper to taste

For the Mangú -

3 large green plantains
5 tbsp. butter
1/3 cup water
salt to taste


Boil and shred the chicken breasts. If you need something to do while the chicken is cooking, begin slicing your onions (in half-rounds) and peppers (in strips). Mince or grate your garlic cloves and set aside.

In a non-stick pan, preferably something with a little depth to hold all the ingredients for the chicken, add the olive oil and turn the heat on to med. high. Add the onions, peppers and garlic and allow for them to cook until tender, stirring occasionally.

Add the chicken and combine with the veggies. Next add the bay leaf, garlic powder, tomato sauce, white wine, mojo, ketchup, salt, and pepper and mix well. It should be quite wet or moist, if not add a little more liquid- chicken stock would work or even a little water. Turn the heat down to med. low and allow for the chicken to simmer and get saucy for about 20 minutes.

First, remove the skin off the plantains and cut into sections. Add water to a pot, seasoned with a bit of salt, place on stove and once the water is boiling, add the plantains.

Cook the plantains until tender. Drain and place in a mixing bowl. With a potato masher, begin to mash the plantains adding the butter while mashing, little by little. If the mixture seems too dry, add a little water and continue blending. Season with a little more salt, and continue mashing till smooth.

Serve on a dish topped with the chicken, sprinkled with cheese and of cours.... Enjoy!!!

If you have a Caribbean recipe you'd love to share, be sure to email me!

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