Ingredients:

  • 2 kg (2.6 lbs) Boneless, skinless chicken thighs
  • 60 ml (4 Tbsp) Olive oil, divided
  • 2 Large yellow onions (1 quartered, 1 finely sliced)
  • 2 Bay leaves
  • 1 L (4 cups) Chicken stock (low-sodium)
  • 1 tsp Salt, divided
  • ½ tsp Black pepper (freshly ground)
  • 1 Large red bell pepper, sliced into thin strips
  • 1 Large green bell pepper, sliced into thin strips
  • 4-5 cloves Garlic, minced
  • 15 ml (1 Tbsp) Tomato paste
  • 240 ml (1 cup) Dry white wine or reserved chicken stock (optional)
  • 1 x 794g (28 oz) can Crushed tomatoes
  • 15 ml (1 Tbsp) Apple cider vinegar or red wine vinegar
  • 1 tsp Dried oregano
  • 1 tsp Ground cumin
  • 1 tsp Smoked paprika (Pimentón de la Vera)
  • 80g (½ cup) Pimento-stuffed Spanish green olives, sliced
  • 30 ml (2 Tbsp) Fresh cilantro, roughly chopped
  • 1 Lime, cut into wedges (for serving)

Instructions:

  1. Season and Sear: Pat the chicken thighs dry and season lightly with salt and pepper. Heat 2 Tbsp of olive oil in a Dutch oven over medium-high heat. Sear the chicken in batches for 3 minutes per side until nicely browned. Remove chicken and set aside.
  2. Start the Braise: Deglaze the pot with a splash of stock, scraping up any brown bits. Return the chicken to the pot. Add the quartered onion, bay leaves, and remaining stock. The liquid should mostly cover the chicken.
  3. Cook: Bring the liquid to a gentle simmer, then cover the pot and reduce the heat to low. Cook gently for 40–50 minutes, or until the chicken is fork-tender.
  4. Shred: Remove the chicken from the liquid (reserve the liquid for potential future use, though the instructions recommend discarding it here for Ropa Vieja flavor profile), place it on a board, and allow it to cool slightly. Use two forks to shred the chicken into strands. Discard the braising liquid, bay leaves, and onion quarters. Set the shredded chicken aside.
  5. Sauté the Aromatics: In the now-empty Dutch oven, heat the remaining 2 Tbsp of olive oil over medium heat. Add the sliced onions and bell peppers. Sauté gently for 10–12 minutes, stirring occasionally, until they are very soft and beginning to caramelize.
  6. Add Garlic and Paste: Add the minced garlic, tomato paste, cumin, oregano, and smoked paprika. Stir continuously for 2 minutes until the spices are fragrant and the tomato paste darkens slightly.
  7. Deglaze and Simmer: Pour in the white wine (if using) and scrape up any remaining bits from the bottom. Let the wine reduce by half (about 3 minutes). Stir in the crushed tomatoes and the vinegar. Bring the sauce to a gentle simmer.
  8. Marry the Flavours: Add the shredded chicken and sliced olives to the sauce. Stir thoroughly to ensure the chicken is completely coated.
  9. Final Simmer: Reduce the heat to low, cover the pot, and let the mixture simmer for 15–20 minutes, allowing the chicken to absorb the sauce’s incredible flavor.
  10. Adjust and Garnish: Taste the Ropa Vieja and adjust seasoning (salt, pepper, or vinegar/lime juice if needed for brightness). Stir in the chopped fresh cilantro just before serving. Serve hot with a wedge of lime.