Sometimes, I really like Cuban food. Scratch the sometimes, and sub in the word always, come to think. It is salty, and savory, and oh-so-soul warming. And I was in the mood to warm my soul via my belly, and decided to do a little experimenting. Ropa vieja, you see, is usually made with beef. I, however, was craving chicken and also olives, which are fairly common ingredients in a lot of Latin cooking (note: TexMex? Not authentic. Sorry, team). Andsothen...you know what happened if you took middle school Spanish and/or live in the Americas, because this one is called Pollo Viejo.
I made this recipe early in the summer, and am revisiting it now that there is a certain chill in the air and that I want to be hovering over a stove again! It makes a lot. A lot a lot. Invite your entire village a lot. And as with most stewy bean or meat dishes, I think it tastes better on day two. I served it with some rice on the side, and will probably up the olives when I make it again. The only thing missing was a mojito or glass of sangria, but I think you can fix that one to taste, right?
Pollo Viejo (Ropa Vieja w/Chicken)
Adapted from: Quick and Dirty Kitchen
Serves a village raising a child (just one)
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| Pollo Vieja (Ropa Vieja w/chicken) |
Ingredients
