Recipe courtesy of Zarela Martinez
Tinga de Pollo (Chicken Hash)
- Level: Easy
- Yield: 4 servings as a main dish; mor
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 486
- Total Fat
- 30
- Saturated Fat
- 6
- Carbohydrates
- 10
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 47
- Cholesterol
- 133
- Sodium
- 835
Ingredients
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
Directions
- 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.