How To Make Pan con Pollo, El Salvador most popular dish

Heat olive oil over medium-high heat in a large saucepan. Add Chile Árbol, Chile Guajillo, Chile Pasilla, and Chile Ancho. Sauté for 1–2 minutes until the oil takes on an orange hue.

Add garlic, fresh tomatoes, Poblano pepper, and onion. Cook stirring occasionally, until the vegetables soften, about 10 minutes.

Stir in the crushed tomatoes. Rinse the can with 2 cups of hot water and add the liquid to the pan. Season with chicken bouillon, Sazón Goya, sugar, black pepper, and red pepper flakes to taste. Bring the sauce to a boil, then reduce heat to medium-low, stirring frequently to prevent the sauce from sticking or burning at the bottom of the pan.

Use an immersion blender or standard blender to process the mixture until smooth (blend in batches if using a standard blender, leaving the lid vented for heat to escape). Return the blended sauce to the saucepan.

Add the disassembled rotisserie chicken and bay leaves. Simmer over medium low for about 30 minutes, stirring occasionally, until the sauce thickens and develops deeper color.

Remove the skin and bones from the chicken. Shred the meat into bite-size pieces using two forks. Return the shredded chicken to the sauce and adjust seasoning with salt and pepper as needed. Remove bay leaves before serving.

Arrange all prepared vegetables on a baking sheet lined with parchment paper. Set aside. Preheat the oven to 400°F.

Toast Bolillo rolls on a sheet pan or directly on the oven grates for about 10 minutes, flipping halfway through.

Place toasted rolls on plates and cut them lengthwise. Spread mayonnaise on one side and mustard on the other.

Layer the sandwich with shredded cabbage or lettuce, cucumber slices, onion, tomato, and radish.

Mound shredded chicken onto the bread, add a spoonful of sauce, and top with watercress or cilantro.

Repeat for remaining rolls.

Equipment Needed

Dietary

Allergens