Panes Con Pollo
Panes Con Pollo is a beloved Salvadoran sandwich made with marinated chicken, vegetables, and a rich tomato-based sauce, all tucked inside crusty bread. It is often served at family gatherings and holidays, making it a dish full of tradition.
What Is the History of Pan con Pollo?
The history of Pan con Pollo goes back to El Salvador’s blending of Spanish influences with local cooking. Bread was brought by Europeans, while stewing chicken with vegetables was a practice adapted into Salvadoran cuisine. Together, these elements created something unique.
Over the years, Pan con Pollo became more than just food. Families often prepare it for Christmas, weddings, and big celebrations. Because of the care required to make it, it is considered special. It reflects Salvadoran hospitality, tradition, and the importance of food in family gatherings.
What Are the Benefits of Pan con Pollo?
Panes Con Pollo provides a balanced mix of nutrients:
- Protein: The chicken offers energy and supports muscle health.
- Vegetables: Fresh ingredients like radishes, lettuce, and cucumbers bring vitamins, minerals, and fiber.
- Bread: Adds carbohydrates for long-lasting energy.
Beyond nutrition, it is also a dish of cultural importance. Sharing it connects people to their Salvadoran roots and helps maintain tradition across generations.
What Types of Bread Are Commonly Used?
Different types of bread can be used for Pan con Pollo, though the choice often depends on texture and sturdiness:
- Bolillo or French-style rolls: The traditional choice, crusty outside with a soft interior.
- Ciabatta: Slightly chewy and airy, great for soaking up the sauce.
- Sandwich rolls: Modern but less traditional.
- Whole wheat bread: A healthier option with added fiber.
In most Salvadoran kitchens, bolillo-style bread is preferred because it holds up well against the rich chicken sauce.
Storage Instructions
To keep Pan con Pollo fresh, store the components separately. The chicken with sauce should go in an airtight container in the fridge for up to 3 days. Vegetables should be stored in the fridge separately and only added when assembling the sandwich. Bread is best kept at room temperature in a sealed bag for 1 to 2 days.
For longer storage, freeze the cooked chicken and sauce for up to 2 months. When ready to eat, reheat, then assemble with fresh bread and vegetables to keep everything tasting its best.
- 2 lbs chicken thighs
- 1/3 cup yellow mustard
- 2 tbsp mayo
- kosher salt to taste
- 3 large garlic cloves
- 3 roma tomatoes
- 1 medium white onion
- 1 medium green bell pepper
- ¼ cup raw white sesame seeds
- 2 tablespoons raw pumpkin seeds
- 1 teaspoon dried oregano
- ½ teaspoon whole allspice
- 4 dried bay leaves
- 1 pasilla chile stemmed
- 2 teaspoons achiote powder
- 2 teaspoons chicken bouillon powder
- 1 cup water
- 6 pan francès
- 1 medium tomato thinly sliced
- 4 medium radishes thinly sliced
- 1 medium cucumber thinly sliced
- 1/4 head cabbage thinly sliced
- Pat the chicken dry with paper towels. Add your onion and chicken, and chicken bouillan to water, and boil until cooked through.
- Make the recaudo: Set a comal or griddle over medium-high heat. Once it’s hot, sprinkle with a little water to check whether it is ready; the water should quickly evaporate. Add the tomatoes, onion, bell pepper, celery and whole garlic and grill until the vegetables darken on the outside, about 7 minutes. Using tongs, flip the vegetables and grill another 7 minutes to darken the other side. Transfer the vegetables to a plate and set aside. Turn the heat to medium-low.
- In a small bowl, combine the sesame seeds, pumpkin seeds, oregano, cloves, allspice, bay leaves, pasilla chile and stir to mix thoroughly. Transfer the spice mixture to the a pan and toast until it turns fragrant, about 1 minute, making sure to stir it so it doesn’t burn. Transfer the toasted spices to a blender and add the charred vegetables, achiote powder and chicken bouillon. Blend on high speed until smooth, adding the water to keep the mixture moving as needed. Set aside.
- In a small bowl, combine the remaining ¼ cup mustard, the mayonnaise, and ¼ teaspoon salt and stir to make an aioli. This will be added to the chopped cabbage, celery, and onion to make a slaw.
- About 30 minutes before you are ready to finish cooking, remove the chicken from the fridge and let it come to room temperature. Remove chicken from boiling water. Place the chicken in a large sauce pot, pour the recaudo over the chicken, and continue to simmer.
- Meanwhile, split the pan francés lengthwise, about three-fourths of the way through, so the halves are still connected. Place in the oven right until golden and toasty.
- Once the chicken is done and the bread is toasted, load each sandwich up with your slaw, then on the pan francés top with 1 cup of the chicken and a few slices each of the tomato, radishes and cucumber, as well as tomatoes.
- Drizzle each sandwich with a bit of the recaudo in the sauce pan. There will be a lot, so pour the remainder into a serving bowl. Serve the sandwiches with the remaining on the side.
