Panes Con Pollo
Panes Con Pollo is a delicious sandwich from El Salvador that is eaten during Christmas. It's usage of fresh veggies and savory chicken pair perfectly.
Ingredients
- 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
Recipe Instructions
For The Chicken
- Pat the chicken dry with paper towels. Add your onion and chicken, and chicken bouillan to water, and boil until cooked through.
For The Recaudo
- 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.
Make The Sandwich
- 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.
Nutrition
Calories: 630kcalCarbohydrates: 12gProtein: 41gFat: 47gSaturated Fat: 12gPolyunsaturated Fat: 12gMonounsaturated Fat: 18gTrans Fat: 0.2gCholesterol: 225mgSodium: 704mgPotassium: 786mgFiber: 4gSugar: 4gVitamin A: 1005IUVitamin C: 48mgCalcium: 80mgIron: 3mg
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