Recipe courtesy of Zarela Martinez

Tinga de Pollo (Chicken Hash)

  • Level: Easy
  • Yield: 4 servings as a main dish; mor
Save Recipe


2 large ripe tomatoes

3 canned chile chipotles en adobo (available in Latin American markets)

1/4 cup water or chicken stock

1/3 cup vegetable oil

4 large garlic cloves, finely chopped

1 large or 2 medium onions, thinly sliced in half-moons (about 2 cups)

2 teaspoons ground cumin

1 teaspoon freshly grated nutmeg

6 cups shredded cooked chicken or any other cooked meat

Salt and freshly ground black pepper to taste


  1. Heat a griddle or cast-iron skillet over high heat until a drop of water sizzles on contact. Roast the tomatoes, turning several times, until blackened on all sides. Let sit until cool enough to touch. Working over a bowl to catch any juices, peel off the black skin. Seed the tomatoes, chop the flesh roughly, and set aside. In a blender or food processor fitted with the steel blade, puree the chipotle chiles and the sauce that clings to them with the water or stock. Set aside. In a large skillet, heat the oil over high heat until very hot but not quite smoking. Add the garlic and onion and cook, stirring, 2 to 3 minutes. Add the tomatoes, cumin, nutmeg, and pureed chipotles and cook, stirring, another 3 minutes. Reduce the heat to medium; add the shredded meat, and simmer, uncovered, until most of the liquid has evaporated, about 10 minutes. Season with salt and pepper and serve at once.

Mixto de Pollo

Skewered Chicken: Anticuchos de Pollo

Pollo Con Mole De Jefe

Dominican Chicken Lollipops: Chicharron de Pollo

Catalan "Surf and Turf" (Sopa de Langosta con Pollo)

Chicken-Stuf't Potato Puffs: Rellenos de Papa con Pollo

Funky Mofongo with Sopa de Pollo and Puerto Rican Roast Pork