Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, ropa vieja (chicken leftovers recipe). One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Ropa vieja (chicken leftovers recipe) is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Ropa vieja (chicken leftovers recipe) is something that I have loved my entire life. They are nice and they look wonderful.

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To begin with this recipe, we have to first prepare a few components. You can cook ropa vieja (chicken leftovers recipe) using 7 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Ropa vieja (chicken leftovers recipe):

1. Prepare 1 plate of leftovers
2. Get 2 onions
3. Get 3 cloves garlic
4. Take 1 tsp. cumin seeds
5. Prepare 1 jar chick peas
6. Make ready 1 tbsp tomato puree
7. Make ready 1 few sprigs fresh coriander

Ropa Vieja is a mainstay of the Cuban-American diet. It's traditionally made with steak, but this recipe uses chicken breast and is still fantastic; the leftovers are even better. It is wonderful served with white rice and fried plantains. Ropa vieja means "old clothes" in Spanish and it is a delicious way of using up leftovers from a Sunday roast.

Instructions to make Ropa vieja (chicken leftovers recipe):

1. Cut the leftovers into small pieces
2. Chop the onions. Heat the olive oil and add the cumin seeds. Fry over a gentle heat for a minute and add the onions and the cloves of garlic (whole and unpeeled). Drain the chickpeas and keep some of the brine. When the onion is nice and soft add the chickpeas to the pan, turn up the heat and stir well for five minutes.
3. Add your leftovers
4. Add the tomato puree to the brine to make it more liquidy and add the sugar. Stir. Add to the pan and stir well. Cook over a moderate to high heat for another 10 minutes. As it browns and starts to stick to the pan, move it around with a spatula so that it gets evenly cooked. Try for seasoning - you might want to add pepper but shouldn't need salt because of having used the brine.
5. Serve with chopped fresh coriander (or parsley). Enjoy!!

It is wonderful served with white rice and fried plantains. Ropa vieja means "old clothes" in Spanish and it is a delicious way of using up leftovers from a Sunday roast. I used roast chicken and veg, but pork, lamb and beef all work too. If you do ropa vieja with pork, try adding a grated apple to the onion. And if you use lamb, use fresh mint or rosemar.

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