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