DOROTHY'S JACKFRUIT ROPA VIEJA RECIPE
Ingredients
1 can jackfruit (or 1 package pre-cooked and shredded)
1 lb boneless, skinless chicken thighs (omit to keep the recipe vegetarian)
3-4 Tbsp olive oil
½ onion, diced
1 Tbsp minced garlic
1 red bell pepper, diced
1 rib of celery, sliced
16 oz jar Tomato Basil Soup for Good
2 bay leaves
½ tsp oregano
½ tsp black pepper
½ tsp salt
½ cup dry white wine
½ cup green olives with pimento
Cilantro for garnish
Instructions
*If including, marinate chicken thighs with onion, celery, garlic, oil, salt, pepper, oregano, bay leaves, and white wine. Allow to set for 2 hours (or overnight is better).
In a large pot, sear all sides of chicken thighs and cook through with marinade.
Drain and rinse jackfruit. Squeeze out any excess water. Put in hot oven (350⁰F) to dry out and get crispy. Shred and add to chicken and marinade items.
If not using chicken, sauté onion, celery, and garlic until they are slightly golden. Add jackfruit.
Add Tomato Basil Soup for Good, white wine, oregano, bay leaves, salt, pepper, and olives. Bring to a simmer and cook for approximately 15 minutes until sauce reduces.
Garnish with cilantro. Serve with rice and beans…and maybe some sweet plantains (maduros).
