Ropa vieja (chicken leftovers recipe) – a delicious recipe with leftovers, onions, garlic, cumin seeds, chick peas, tomato puree. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cut the leftovers into small pieces
2
Chop the onions.
3
Heat the olive oil and add the cumin seeds.
4
Fry over a gentle heat for a minute and add the onions and the cloves of garlic (whole and unpeeled).
5
Drain the chickpeas and keep some of the brine.
6
When the onion is nice and soft add the chickpeas to the pan, turn up the heat and stir well for five minutes.
7
Add your leftovers
8
Add the tomato puree to the brine to make it more liquidy and add the sugar.
9
Stir.
10
Add to the pan and stir well.
11
Cook over a moderate to high heat for another 10 minutes.
12
As it browns and starts to stick to the pan, move it around with a spatula so that it gets evenly cooked.
13
Try for seasoning - you might want to add pepper but shouldn't need salt because of having used the brine.
14
Serve with chopped fresh coriander (or parsley).
15
Enjoy!
16
!
49
kcal
Calories
9
g
Carbs
2
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 plate of leftovers, 2 onions, 3 cloves garlic, 1 tsp. cumin seeds, and more.
Yes, Ropa vieja (chicken leftovers recipe) falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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