Name: Chicken Ropa Vieja
Ingredients: 1.5 pounds skinless, boneless chicken breast; 1 small onion, quartered; 1 tomato, quartered; 1 carrot, peeled and cut into 1 inch pieces; 2 cloves garlic, peeled; 2 tablespoons olive oil; 1 small onion, thinly sliced; 0.5 green bell pepper, seeded and thinly sliced; 0.5 red bell pepper, seeded and thinly sliced; 2 cloves garlic, minced; 0.25 cup tomato puree; 0.25 cup dry white wine; 1 teaspoon ground cumin, or to taste; salt and pepper to taste

Ingredients

1.5 pounds skinless, boneless chicken breast
1 small onion, quartered
1 tomato, quartered
1 carrot, peeled and cut into 1 inch pieces
2 cloves garlic, peeled
2 tablespoons olive oil
1 small onion, thinly sliced
0.5 green bell pepper, seeded and thinly sliced
0.5 red bell pepper, seeded and thinly sliced
2 cloves garlic, minced
0.25 cup tomato puree
0.25 cup dry white wine
1 teaspoon ground cumin, or to taste
salt and pepper to taste

Steps

Place chicken, onion, tomato, carrot, and 2 cloves garlic into a large pot. Add water to cover, then bring to a boil. Skim and discard the foam that floats to the surface. Reduce heat to medium-low; simmer uncovered until chicken is tender, 30 to 40 minutes.
Place chicken into a bowl and shred it into strips as thick as a pencil; set aside. Strain and reserve cooking liquid; discard vegetables.
Heat olive oil in a large skillet over medium heat. Add onion, bell peppers, and minced garlic. Cook and stir until vegetables have softened, 3 to 4 minutes. Stir in tomato purée, white wine, chicken, and enough of the reserved broth to create a thick sauce. Season with cumin, salt, and pepper. Simmer until sauce is slightly reduced and coats chicken, about 5 minutes.