Canarian ropa vieja, a hearty beef and chicken stew, is a delicious way to experience the amazing cuisine of the Canary Islands! This flavorful mixture of beef, chicken, tomatoes, and potatoes is so delicious that you'll want a second bowl.
If you want to try other Spanish stews, make sure to try these recipes for fabada asturiana (white bean and chorizo stew) and rabo de toro (bull tail stew).
Introduction
The Canary Islands are still mostly unexplored territory for Alejandro and I. Apart from my short (but wonderful) visit to Fuerteventura, I've yet to explore these gorgeous islands and their fantastic local gastronomy--like corn flour pudding, rabbit in salmorejo, and unique fish. In fact, I never really hear much about Canarian food apart from mojo picón (a local sauce).
My theory? I think the Canarians are keeping it a secret! It turns out that the Canary Islands have some fascinating local dishes and even some amazing local wines--especially in Lanzarote, where vines grow in harsh volcanic ash.
But I do know that one of their popular dishes is ropa vieja. This hearty stew usually consists of shredded beef, chicken, and/or pork. It will also often contain garbanzo beans, tomato sauce, and boiled potatoes. Like any good stew, the dish varies a bit depending on who you ask!
Ingredients
Curious what ingredients you need to make your own Canarian ropa vieja? Grab these key ingredients (along with some others), and you'll be ready to start cooking!
- Meat: I like to use a mixture of beef and chicken, but you can also use pork if you prefer.
- Spices: Bay leaf and cloves add a wonderful flavor to the stew as it simmers.
- Chickpeas (Garbanzos): These hearty beans have a wonderful texture and are a traditional ingredient in the stew.
See recipe card for full information on ingredients and quantities.
How to Make Canarian Ropa Vieja
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Cover the chicken and beef with water and simmer until it's cooked through. (image 1)
- Drain the meat, then take it off of the bones and shred it. (image 2)
- Heat a splash of olive oil in a skillet, then add the shredded meat and garbanzos to the pan and cook until crispy. (image 3)
- Add the chopped onion, pepper, tomato, and garlic to the hot oil and sauté until soft and sauce-like. (image 4)
- Add the cloves, black pepper, paprika, white wine, broth, and bay leaf to the cooked vegetables and bring to a simmer. (image 5)
- Add the meat and garbanzos to the mixture, then add the potatoes and cover and cook for 15 minutes. (image 6)
- Uncover and cook until the potatoes are tender. (image 7)
- Serve the ropa vieja on its own or with a glass of wine. Enjoy! (image 8)
Recipe FAQs
This dish gots its name from the fact that it looks like a pile of colorful shredded rags. A popular story says that a poor old man shredded his old clothes into rags and cooked them, and they miraculously turned into this delicious stew.
Most Americans know ropa vieja as a Cuban dish, but it was first created by the Sephardic Jews in the Iberian Peninsula of Spain. Since cooking was forbidden on the Sabbath, they cooked this stew the night before and enjoyed the leftovers the next day.
Immigrants eventually brought the stew to the Canary Islands. The islanders often took leftover stew, called puchero, and used it to make ropa vieja.
However, this dish didn't stay in the Canary Islands! By the 18th, 19th and early 20th centuries, it spread to Cuba, where it has become a national favorite.
Most countries simply call this stew ropa vieja, but in Nicaragua, it is more commonly called carne desmenuzada.
Serve
This Canarian ropa vieja recipe is the perfect dish for the fall weather that seems to be on its way! You can enjoy it on its own, or with a glass of Canarian wine. And if it seems like too much work, you could always hop on the next plane to Tenerife...
Expert Tips
- Use a mixture of shredded beef, chicken, and/or pork as desired.
- Feel free to simmer the stew for longer than 15 minutes before adding the potatoes if you have extra time.
Canarian Ropa Vieja Recipe
Ingredients
- 1 pound beef
- 1 pound chicken drumsticks
- extra virgin olive oil as needed
- 1 large can chickpeas (garbanzo beans)
- 2 links chorizo optional
- 1 red pepper chopped
- 1 onion chopped
- 2 tomatoes peeled and chopped
- 6 cloves garlic chopped
- 1 cup chicken stock
- ½ cup white wine
- 2 teaspoons smoked Spanish paprika
- 3 cloves
- 1 bay leaf
- salt to taste
- black pepper to taste
- 2 pounds potatoes
Instructions
- Cover the chicken and beef with water and bring to a boil, then simmer until cooked through. Let the meat cool, then shred it.
- Add a splash of olive oil to a large frying pan and set over medium heat. Add the shredded meat and garbanzos and cook until crispy. Set aside.
- In the same oil, adding more if necessary, sauté the chopped onion, pepper, tomato, and garlic and cook until softened and sauce-like.
- Add the chicken broth, white wine, smoked paprika, cloves, salt, pepper, and bay leaf and bring to a simmer.
- Add the diced potatoes, cover, and simmer for 15 minutes. (It's traditional to fry the potatoes separately, but this is a bit more healthy.)
- Uncover after 15 minutes and continue simmering until the potatoes are cooked through. Enjoy!
Notes
- Use a mixture of shredded beef, chicken, and/or pork as desired.
- Feel free to simmer the stew for longer than 15 minutes before adding the potatoes if you have extra time.
Nutrition
Photography by Giulia Verdinelli
Michael
Hey if you ever need help with canarian recipes feel free to drop me an email I lived there for 28 years... And yes... We are hiding the best bits, you only scratched the surface here
Lauren Aloise
I would love to go back. Thanks for the offer!!
Bill Martin
This really comes from any left over Cocido ( spanish type chicken stew with a chunk of beef and ham hocks. The leftovers are taken and smashed and shredded....... this is when onion grated is added and fried till becoming a bit crispy.... no need for a lot of oil to fry....... when done fry eggs lay on top and drizzle fresh olive oil...... some also eat individually with a dash of vinegar....Other names for this is Cocido Mareado ( dizzy stew ) Ropas viejas ( old clothes as the shredded meat mimics shredded fabrics.... garbanzos should alsways be mashed....
Fred
I was wondering, would you use fresh chorizo or dried?
Thanks!
Lauren Aloise
Either-- the semi-dried would work really well!
Fred
I went with semi-dried. It turned out really good! Thanks.
Cristina
i leaved in canary island gran canaria for 4 years . They have amazing food and it's amazing island . I really miss gran canaria . I'm using a few Spanish recipes yet.
Daniel
thx for the recipe