Posted in Omnivorous

Ripped Chicken / Pollo Ripiado



  • 1 whole roasted chicken
  • 1 poblano chile
  • 1 red chili
  • 1 large onion
  • 4 garlic
  • 4 tablespoons olive oil
  • 1/2 teaspoon oregano
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin


  • Cut the chicken in small pieces
  • Cut all vegetables into thin pieces  
  • Cut the garlic cut into small pieces
  • Now in a medium casserole, add the olive oil
  • Put on the stove at medium temperature
  • Add the garlic and with a spoon move constantly for 30 seconds
  • Add the vegetables and stir with the spoon for 30 seconds
  • Now add the minced chicken, the oregano, the black pepper, the cumin, and the salt
  • Mix all ingredients and stir constantly for about 5 minutes or until golden brown.

Now it is ready to serve for lunch or dinner with white rice or a companion of your preference. 



  • 1 pollo entero rostisado
  • 1 chile poblano
  • 1 chile rojo
  • 1 cebolla grande
  • 4 ajos
  • 4 cucharadas de aceite de oliva
  • 1/2 cucharadita de orégano
  • 1/2 cucharadita de pimienta negra
  • 1/2 cucharadita de sal
  • 1/2 cucharadita de comino


  • Disminuzar el pollo en pedazos pequeños
  • Cortar todos los vegetales en pedazos finos y a lo largo
  • Los ajos cortarlos en pedazos pequeños
  • Ahora en una caserola mediana agregar el aceite de oliva
  • Poner en la estufa a temperatura mediana
  • Agregar el ajo y con un cucharon mover constantemente por 30 segundos
  • Añadir los vegetales y mover con el cucharon por 30 segundos
  • Ahora agregar el pollo disminusado el oregano la pimienta negra el comino y la sal
  • Mesclar todos los ingredientes y mover constantemente por 5 minutos aproximadamente o hasta que lusca como color dorado .

Ahora esta listo para servir como almuerzo o cena con arroz blanco o acompañante de tu preferencia.

En plato delicioso elaborado en menos de 10 minutos.


3 thoughts on “Ripped Chicken / Pollo Ripiado

  1. This looks awesome. I love Hispanic, Latino, Cuban cuisine. I love rolling this up in a soft tortilla, too. 🙂 I lived in Southern Cali for 10 yrs, a wanderer from Minnesota… I sought high and low for authentic Mexican restaurants while in college. Moved north, and there are several very good ones here, though they cater mostly to those who can’t pronounce quesadilla. I admit, when I moved from MN I couldn’t pronounce anything in Spanish, either.

    I’ve also used (and it’s in my cookbook) strips of London broil marinated with fresh cilantro and margarita mix (without the alcohol) for a few hours before cooking. A bit of pico de gallo to top, and yum.
    Thank you for sharing this recipe!

    Liked by 1 person

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