Pollo Ropa Vieja

Ropa Vieja is a traditional Cuban dish, usually prepared with flank steak and served with yellow rice and tostones, fried banana or plantain. This version uses chicken, but the same technique and ingredients can be used with beef.

Pollo Ropa Vieja
Serves 2-3

2- boneless, skinless chicken breasts
1- medium carrot, diced
1- stalk celery, diced
1- small onion, diced
1- clove garlic, diced
2- medium tomatoes, diced
1/4tsp- Cumin
1/4tsp- Oregano
1- bay leaf
3-4 whole peppercorns
Sea salt
1/2cup- peas
1- small red pepper, diced

• In medium size sauce pan heat the tomato, carrot, celeey, onion, garlic and spices.

• When the vegetable mixture is simmering, add the chicken breasts.

• Cook on low for at least 1 hour.

• Using two forks, shred the chicken in the pot.

• Continue to cook uncovered until most of the water has evaporated.

• Add the peas and red pepper.

• Serve when the peas are just cooked.


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Jalapeno Cilantro Chicken

This is my version of my father's favorite dish and the Asian restaurant that my parents visit every Friday night. The original recipe also has lots of been sprouts, but those are not on the SCD. You could add any type of Asian or stir-fry veggie of your choice

Jalapeno Cilantro Chicken for two
2 boneless skinless chicken breast, in bite size pieces
1/3 bunch cilantro, roughly chopped
4 limes, juiced
2 small jalapeno peppers, seeded and sliced
1 small vidalia onion, chopped
2 cloves garlic, chopped
Canola oil

•The night before set chicken to marinate with cilantro and juice of 3 limes.

•Heat a small amount of oil in a skillet and cook the onions and garlic until transparent.

•Turn heat to low and add chicken and marinade. Sauté until chicken is cooked.

•Add jalapenos and a little water if necessary. Simmer for a few more minutes.

*Blogger is not allowing me to upload photos right now, but I'll get one up later*