Description
Tender chicken simmered in a spiced tomato sauce, packed into toasted rolls with lettuce, cucumber, radish, and pickled vegetables, topped with mayo and mustard. A perfect sandwich with rich and savory flavors.
Ingredients
4 bone-in chicken thighs or drumsticks
1 medium onion, chopped
4 garlic cloves, minced
1 green bell pepper, chopped
1 large tomato, chopped
2 cups chicken broth
2 tablespoons balsamic vinegar
1 teaspoon ground cumin
1 teaspoon paprika
1 tablespoon vegetable oil
Salt and pepper, to taste
2 medium tomatoes, diced
1/2 cup tomato paste
1 medium onion, finely chopped
1 teaspoon annatto achiote powder (optional, for color)
1 teaspoon ground cumin
1/2 teaspoon sugar
2 tablespoons vegetable oil
1 cup chicken broth (reserved from cooking the chicken)
Salt and pepper, to taste
4 Salvadoran-style bolillos or French rolls, sliced lengthwise
1 cup shredded lettuce
1 cup sliced cucumbers
1 cup sliced radishes
1 cup pickled vegetables (such as carrots, cauliflower, and jalapeños)
1/2 cup mayonnaise
1/4 cup mustard
Instructions
- Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the chicken thighs and sear on both sides until golden, about 4–5 minutes per side. Remove the chicken and set it aside.
- In the same pot, add the onion, garlic, bell pepper, and tomato. Sauté for 3–4 minutes, scraping up the browned bits from the chicken. Stir in the cumin, paprika, balsamic vinegar, and a pinch of salt.
- Pour in the chicken broth and return the chicken to the pot. Cover and simmer for 25–30 minutes, until the chicken is tender and fully cooked. Reserve 1 cup of the broth for the sauce, then shred the chicken into bite-sized pieces.
- Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the chopped onion and diced tomatoes, cooking until softened, about 5 minutes.
- Stir in the tomato paste, cumin, annatto powder (if using), and sugar. Mix well for a rich, consistent base.
- Gradually add the reserved chicken broth to the skillet, stirring to create a smooth sauce. Simmer the mixture for 8–10 minutes, allowing the flavors to meld. Adjust seasoning with salt and pepper to taste. If the sauce is too thick, add a splash of water or broth.
- Combine the shredded chicken with the sauce, ensuring every piece is generously coated. Simmer together for another 5 minutes to deepen the flavor.
- Prepare the rolls by lightly toasting them in an oven at 350°F (175°C) for 3–5 minutes, until they are warm and sturdy enough to hold the fillings.
- To assemble, spread a thin layer of mayonnaise and mustard on the inside of each roll. Layer with shredded lettuce, sliced cucumbers, radishes, and pickled vegetables. Generously add the saucy chicken to each sandwich.
- Serve the Panes con Pollo immediately, garnished with extra pickled vegetables if desired.
Notes
For an authentic touch, pair with a side of crisp fried plantains or Salvadoran curtido (fermented cabbage slaw).
Encourage diners to enjoy with their hands, as the messy goodness is part of the experience!
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Salvadoran
Nutrition
- Serving Size: 1 serving
- Calories: 880 kcal
- Sugar: 7 g
- Sodium: 1250 mg
- Fat: 35 g
- Saturated Fat: 6 g
- Unsaturated Fat: 29 g
- Trans Fat: 0 g
- Carbohydrates: 98 g
- Fiber: 8 g
- Protein: 43 g
- Cholesterol: 140 mg
