This traditional Salvadoran sandwich is a beloved street food that has captured the hearts and palates of many.

Our recipe will guide you through the process of crafting this authentic dish, beginning with the tender and flavorful boiled chicken, followed by the pan-fried goodness that adds a satisfying crunch to each bite. The rich and aromatic salsa, along with the crisp cabbage slaw, bring a refreshing contrast that perfectly complements the savory chicken filling. Once assembled, you’ll have in your hands a masterpiece that’s not just a sandwich but a true work of art.

So, roll up your sleeves, gather your ingredients, and let’s dive into the world of Panes con Pollo Salvadoreños, where every bite is a taste of Salvadoran culture and tradition.

Preparation

Boiled Chicken Ingredients (approx. 5 cups = 32 oz.)

1. In a large stock pot, add the water, chicken, celery, onion, cilantro, garlic, salt, black pepper, and dried guajillo chiles.
2. Bring the mixture to a boil and cook the chicken until it’s tender.
3. Remove the chicken from the broth.
4. Add the Roma tomatoes and green bell pepper to the broth and cook for approximately 4 minutes.

Pan Fried Chicken Ingredients

1. Rub the cooked chicken with all the listed ingredients.
2. In a saucepan, heat the vegetable oil and add the chicken pieces. Cook for approximately 2 minutes on each side or until they turn golden brown.
3. Remove the chicken from the saucepan and let it cool for about 5 minutes.
4. Shred the chicken into pieces approximately 1/2″ x 2″. Keep it cold until needed.

Salsa Ingredients (approx. 7 cups = 54 oz.)

1. In a sauté pan, toast the relajo over medium heat until fragrant.
2. Remove the toasted relajo from the heat and place it in a blender.
3. Add all the cooked vegetables from the chicken broth, including the broth itself, and blend until you have a fine puree.
4. Transfer the salsa to a container and refrigerate until needed.

Chicken Filling Ingredients (approx. 7 cups = 64 oz.)

1. In the same saucepan used for pan frying the chicken, add the prepared salsa.
2. Mix in the shredded cooked chicken and cook for approximately 3 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
3. Transfer the chicken filling to a container and keep it cold until needed.

Cabbage Slaw Ingredients (approx. 6 cups = 36 oz.)

1. Bring the water to a boil in a saucepan.
2. Place the shredded cabbage, carrots, and sliced onion in a container.
3. Pour hot water over the vegetables, mix well, and let it sit for approximately 20 minutes.
4. Drain the vegetables well and add the mayonnaise, yellow mustard, salt, and black pepper. Mix until all ingredients are thoroughly incorporated.
5. Transfer the cabbage slaw to a container and refrigerate until needed.

Pan con Pollo Salvadoreño (Serves 1)

1. Cut the bolillo in half without cutting it all the way through.
2. Open the bolillo and spread mayonnaise on both sides.
3. Add yellow mustard to both sides.
4. Place watercress on one side of the bolillo and green leaf lettuce on the other.
5. Arrange a tomato slice, cucumber slice, and radish slice on one side.
6. Place the chicken filling in the center.
7. Top with cabbage slaw, close the bolillo, and enjoy your Pan con Pollo Salvadoreño!

This recipe and more can be found on https://vallartasupermarkets.com/en/recipes.