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Panes Con Pollo || Chicken Sandwich || Quick & Easy

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Isabella Trigonis
Isabella Trigonis
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Recipe Information

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Video-Specific Recipe

Panes con Pollo Salvadoreños

Cultural Context

Panes con Pollo is a beloved dish from El Salvador, often enjoyed as a street food staple. These flavorful chicken sandwiches reflect the country's vibrant culinary traditions, combining fresh ingredients and bold flavors. Traditionally served during festive occasions, they have become popular beyond Salvadoran borders, embraced by food lovers seeking a taste of Central America.

SalvadoranSVmain
45 min
medium
4 servings
Servings4
4 chicken breasts
3 bay leaves
1 teaspoon cumin
1 teaspoon dried thyme
2 tablespoons Worcestershire sauce
1 spoonful mustard
1/2 cup rice
1 cup water (for soaking rice)
1 red bell pepper
1 white onion
a few small tomatillos
some tomatoes
4 cloves garlic
fresh cilantro
1 cup beer
pepper
complete seasoning
2 tablespoons toasted sesame seeds
2 cups beer (for sauce)
2 teaspoons salt
2 teaspoons chicken consomme
fresh red onion
sliced tomatoes
sliced cucumbers
washed radishes
fresh watercress
1 cup mayonnaise
equal parts mustard
equal parts ketchup
dill relish

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner while chicken thighs are often less expensive.

avocado

🥗Healthier: smashed peas

💰Cheaper: sliced cucumbers

Smashed peas offer creaminess while being lower in cost.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

black beans

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are nutritious and often cheaper than canned beans.

1

Start with 4 chicken breasts in a pan, cooking them for a few minutes before finishing in the oven.

2

Add 3 bay leaves, 1 teaspoon of cumin, and 1 teaspoon of dried thyme to the chicken.

3

Pour in 2 tablespoons of Worcestershire sauce and a spoonful of mustard, mixing the flavors around the chicken.

4

Cover and cook the chicken on medium-low heat.

5

Wash and cut the ends off fresh beets, then add them to a pot with water to boil for about 35 minutes until soft.

6

Soak 1/2 cup of rice in 1 cup of water for about 5 minutes to soften it.

7

Prepare the sauce by adding a red bell pepper, white onion, tomatillos, tomatoes, 4 cloves of garlic, and fresh cilantro to a blender.

8

Add 1 cup of beer to the blender along with pepper, complete seasoning, 2 tablespoons of toasted sesame seeds, and ground pumpkin seeds.

9

Add the soaked rice with its water to the blender, then blend everything into a liquid.

10

Add the blended sauce to the partially cooked chicken in the pot, mixing well.

11

Season the mixture with 2 teaspoons of salt and 2 teaspoons of chicken consomme, then cover and bake at 350 degrees Fahrenheit for about 1 hour.

12

Slice fresh vegetables: red onion, tomatoes, cucumbers, and radishes for sandwich assembly.

13

Finely slice the cooked beets once they are soft.

14

Prepare the sauce for the sandwich by mixing 1 cup of mayonnaise with equal parts mustard, ketchup, and dill relish until pink.

15

Slice open a soft bolillo roll and spread the prepared sauce generously on both sides.

16

Shred the cooked chicken and remove bones, adding the chicken to the sandwich.

17

Layer the sandwich with sliced beets and fresh veggies, then top with more sauce.

Cooking Techniques

sautéingbraisingshredding

Equipment Needed

panpotblendercutting boardknife

Spice Level:

🌶️🌶️🌶️

Also Known As

Panes con PolloSalvadoran Chicken Sandwiches

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