Pan Con Pollo Recipe: A Flavorful Salvadoran Chicken Sandwich!

Place a large saucepan over medium-high heat and heat the olive oil. When hot, add the chile arbol, chile guajillo, and saute, stirring for 1 to 2 minutes.

Next, add the garlic, fresh tomatoes, canned tomatoes, bell pepper, jalapeno, and onion, and cook over medium-low heat until the vegetables soften, stirring occasionally about 10 minutes.

After that, add the brown sugar, tomato paste, lime juice, zest, 2 cups of chicken broth, paprika, oregano, chili powder, sazon goya culantro y achiote, black pepper, and salt to taste.

Bring the mixture to a boil and immediately reduce heat to low, stirring constantly for a minute.

Using a blender, process the mixture until smooth, and pour it back into the saucepan.

Add the pieced, bone-in rotisserie chicken and bay leaves to the saucepan, bring the sauce to a simmer, and cook, until it has reduced slightly, for about 30 minutes stirring occasionally. The sauce is done when thickened and no longer watery.

Now you should discard the skin and bones from the chicken, and using two forks, shred the chicken into bite-size pieces. Return the meat to the stew, stir, taste for salt and pepper, and bring to a simmer. Remove and discard the bay leaves.

Preheat the oven to 400° F.

Slice the brioche buns in two, place on a baking sheet, and toast.

Spread mayonnaise on the bottom side of the bread. On the other side, spread mustard. Top each bottom piece of bread with sliced red onion lots of shredded chicken, and scoop a spoonful of sauce on top.

Add the cheese and broil until melted.

Top with salsa and cilantro. Place the top bun on top and serve.

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