Ropa Vieja con Pollo

Chicken and stock

1 large chicken (about 4 pounds)
1 carrot, roughly chopped
1 stalk of celery, roughly chopped
1 onion, quartered
1 tablespoon of peppercorns
1 cinnamon stick
1 bay leaf
2 cups water
½ teaspoon salt

Place all ingredients in a large pressure cooker. Close and lock the lid and bring the pressure cooker up to pressure. Cook for 22 minutes on high. Let the pressure release naturally for 5 minutes and then release the rest. Remove the chicken (reserving the stock at the bottom of the pot), let cool, and then remove the meat from the bones, shredding the meat as you go with your fingers.Meat from one pressure-cooked chicken, pulled from the bones and shredded (see above.)

1-1/2 cups reserved stock from the pressure-cooked chicken
2 tablespoons olive oil
3 Cubanelle peppers, thinly sliced
3 Anaheim peppers, thinly sliced
1 large red onion, thinly sliced
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons oregano
3 tablespoons paprika
1 pinch cayenne
1 pinch ground cloves
1 tsp salt
½ tsp pepper
2 bay leaves
2 tsp honey
1-1/2 tablespoons sherry vinegar
1-1/2 cups chopped Pomi (or canned) tomatoes in their juices
Stock from pressure cooker pan (about 1 – 1-1/2 cup)
1-1/2 cup whole green olives (preferably Sicilian Castelvetrano green olives)
2 tablespoons capers
1 (or more) ripe plantain or slightly green banana, split lengthwise and fried in butter until golden brown (a cast iron pan works great for this)

In a large pot, heat the olive oil over a medium flame until hot. Add the onions and peppers and saute until soft. Add the onion powder, garlic powder, oregano, paprika, ground cloves, and bay leaves, and stir and let simmer for two minutes. Add the chicken and tomatoes and salt and pepper. Simmer on the stove top for 40 minutes. Add the green olives, capers, sherry vinegar, and honey, and simmer for another five minutes. Serve with the fried plantains.

From angelasfoodlove.com