Authentic Salvadoran Panes con Pollo

Authentic Salvadoran Panes con Pollo is a comforting, flavor-packed chicken sandwich that’s a beloved holiday and weekend staple across El Salvador. This hearty dish features slow-simmered chicken in a rich tomato-based sauce, tucked into a crusty baguette-style roll with fresh vegetables and a drizzle of savory dressing. It’s a dish that combines warmth, tradition, and community—perfect for gatherings or a festive family meal.

If you love flavorful Latin-inspired dishes, you might also enjoy this Mexican Chicken Soup (Caldo de Pollo) or a comforting bowl of White Chicken Chili.

Authentic Salvadoran Panes con Pollo

---

• Author: Sarah
• Total Time: 1 hour
• Yield: 6 sandwiches 1x

Print Recipe

Pin Recipe

Description

Authentic Salvadoran Panes con Pollo is a comforting, flavor-packed chicken sandwich that’s a beloved holiday and weekend staple across El Salvador.

---

Ingredients

Scale 1x2x3x

• 2 lb bone-in chicken pieces (legs or thighs work best)
• 3 Roma tomatoes, chopped
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 tbsp Worcestershire sauce
• 1 tbsp mustard
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp oregano
• Salt and pepper to taste
• 6 French rolls or bolillo-style breads
• Shredded lettuce, sliced cucumber, and radishes for garnish
• Mayonnaise or crema for spreading

---

Instructions

1. In a large pot, heat a little oil and brown the chicken pieces on all sides. Remove and set aside.
2. In the same pot, sauté the onion, garlic, green bell pepper, and tomatoes until softened.
3. Stir in tomato paste, mustard, Worcestershire sauce, cumin, and oregano. Add chicken broth and return the chicken to the pot.
4. Cover and simmer over medium-low heat for about 40 minutes, until the chicken is fully cooked and the sauce has thickened.
5. Remove the chicken and shred or leave whole as preferred. Spoon some of the rich sauce over it to keep it moist.
6. Slice each roll and lightly toast it. Spread mayo or crema on both sides.
7. Add chicken with sauce, lettuce, cucumber, and radishes. Spoon more sauce over the top for extra flavor.

Notes

Use chicken thighs for extra tenderness. For a bolder taste, add hot sauce or pickled jalapeños. Store leftover chicken and sauce in the fridge for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Salvadoran

Nutrition

• Serving Size: 1 sandwich
• Calories: 520
• Sugar: 6g
• Sodium: 730mg
• Fat: 24g
• Saturated Fat: 6g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 95mg

Keywords: panes con pollo, Salvadoran sandwich, chicken sandwich, Latin recipe

Why You’ll Love It

• Full of flavor: Tender chicken simmered in a seasoned tomato and spice sauce.
• Customizable: Add your favorite veggies, like radishes, lettuce, or cucumber.
• Perfect for parties: Great for serving a crowd or family Sunday lunch.
• Authentic taste: Brings traditional Salvadoran street food right to your home.

Ingredients

• 2 lb bone-in chicken pieces (legs or thighs work best)
• 3 Roma tomatoes, chopped
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 tbsp Worcestershire sauce
• 1 tbsp mustard
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp oregano
• Salt and pepper to taste
• 6 French rolls or bolillo-style breads
• Shredded lettuce, sliced cucumber, and radishes for garnish
• Mayonnaise or crema for spreading

Instructions

1. In a large pot, heat a little oil and brown the chicken pieces on all sides. Remove and set aside.
2. In the same pot, sauté the onion, garlic, green bell pepper, and tomatoes until softened.
3. Stir in tomato paste, mustard, Worcestershire sauce, cumin, and oregano. Add chicken broth and return the chicken to the pot.
4. Cover and simmer over medium-low heat for about 40 minutes, until the chicken is fully cooked and the sauce has thickened.
5. Remove the chicken and shred or leave whole as preferred. Spoon some of the rich sauce over it to keep it moist.
6. Slice each roll and lightly toast it. Spread mayo or crema on both sides.
7. Add chicken with sauce, lettuce, cucumber, and radishes. Spoon more sauce over the top for extra flavor.

Tips & Variations

• Use chicken thighs for extra tenderness—they stay juicy and flavorful.
• For a bolder taste, add a dash of hot sauce or a few pickled jalapeños.
• The sauce thickens beautifully if simmered longer, so feel free to reduce it to your liking.
• Try pairing it with Cucumber Carrot Salad for a fresh, crunchy side.

Serving Suggestions

Serve Panes con Pollo warm with a side of coleslaw or chips. In El Salvador, it’s common to enjoy it during Christmas or family celebrations. Pair it with a refreshing Carrot Juice or a cold soda for the ultimate experience.

Storage & Reheating

Store leftover chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop until warm. Assemble sandwiches just before serving to keep the bread from getting soggy.

FAQs

More to Try

• Apple Honey Glazed Chicken Tenders
• Chicken Piccata with Lemon & Capers
• Best Chicken Breast Recipes
• Crockpot Lemon Herb Chicken Pasta
• Marry Me Chicken Pasta

Conclusion

Authentic Salvadoran Panes con Pollo is a soul-satisfying sandwich that captures the heart of Salvadoran cuisine. With juicy chicken, tangy tomato sauce, and crisp veggies, it’s a dish that’s both festive and comforting. Whether for a special occasion or a cozy weekend meal, it brings family and tradition to the table—one bite at a time.