Pan Con Pollo (El Salvador) on Sandwiches of History⁣

Rinse the chicken thighs in a bowl of cool water with white vinegar.

Pat the chicken dry and slather with mustard.

Heat olive oil in a pan and add the chicken, salt, lemon pepper, and oregano.

Cook the chicken on one side for about 5 minutes, then flip and cook another 5 minutes.

In a blender, combine cut up tomato, chopped onions, garlic cloves, and a splash of water, then blend until smooth.

Strain the sauce to remove excess liquid.

Once the chicken is cooked, add the tomato, garlic, and onion puree, Worcestershire sauce, carrots, and potatoes to the pan.

Cook until the chicken is shreddable.

Shred the chicken and add it back to the sauce.

Split open a bolillo roll and add the shredded chicken, potatoes, and carrots.

Top with sliced tomato, cucumber, and baby spinach.

Equipment Needed

Dietary

Allergens