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

Pan con Pollo, also known as Panes con Pollo, is a variation of the well-known Panes con Pavo Salvadoreños that originated in El Salvador. This traditional Salvadoran Sandwich offers a different and delectable way to use chicken. I've made countless chicken stew recipes for Pan con Pollo over the years, from the simplest to the most time-consuming, and this one is one of our favorites. More info about this recipe 👉 camilamade.com...
INGREDIENTS
For the Sauce:
5 fresh tomatoes, chopped
1- 28 oz can crushed tomatoes
1/4 cup extra virgin olive oil, olive oil, canola, or vegetable oil
1 large yellow onion, chopped
1 Poblano pepper or bell pepper (any color), chopped
8 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/4 teaspoon ground black pepper
Kosher salt, to taste
3 teaspoons dried oregano
2 cups hot water
1 tablespoon sugar
2 bay leaves
1 Chile Ancho
1 Chile Guajillo or Chile California
1 Chile Pasilla
3 Chile Arbol optional ( For a spicier sauce)
1 packets sazon goya culantro y achiote
1 tablespoon plus 1 teaspoon knorr chicken flavor bouillon adjust to taste
1 store-bought rotisserie chicken, disassemble into large pieces. Alternatively, pull the meat from the chicken, discarding skin and bones before adding it to the sauce. You can also replace the chicken with leftover turkey.
To Assemble:
12 or more large hoagie rolls, bolillo, or telera, as needed
1/2 cabbage, shredded, or 16 leaves of remaining lettuce
1 bunch Watercress
2 English cucumbers, unpeeled and sliced into thin slices
10 radishes, thinly sliced
1 large white or red onion, cut in half and thinly sliced
2 large firm tomatoes sliced
yellow mustard, as needed
Mayonnaise, as needed
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What to serve with Pan con Pollo:
Bolillos 👉 camilamade.com...
Teleras 👉 camilamade.com...
Related Recipes:
Pan con Pavo 👉 camilamade.com...
Lomito 👉 camilamade.com...
Tenderloin Sandwich 👉 camilamade.com...
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