Bread with Chicken

Yamilette González
This recipe for bread with chicken is typical of El Salvador, so it's ideal for you if you want to try something different. The best part about these Salvadoran bread with chicken is that they are made with easy-to-find and very economical ingredients. The flavor is simply irresistible, so give it a try!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 6 chicken thighs, without skin
  • 6 chicken drumsticks, without skin
  • 1/4 cups orange juice, to marinate the chicken
  • 1/4 cups mustard, to marinate the chicken
  • salt, to marinate the chicken
  • black pepper, to marinate the chicken
  • 2 tablespoons garlic powder, to marinate the chicken
  • 1 tablespoon cumin, to marinate the chicken
  • 1 tablespoon onion powder, to marinate the chicken
  • 2 tablespoons sesame seeds, for the Salvadoran relaxation
  • 2 tablespoons peanuts, for the Salvadoran relaxation
  • 2 teaspoons pumpkin seeds, for the Salvadoran relaxation
  • 2 teaspoons achiote, for the Salvadoran relaxation
  • 1 teaspoon black pepper, for the Salvadoran relaxation
  • 3 cloves garlic, for the Salvadoran relaxation
  • 1 teaspoon clove, for the Salvadoran relaxation
  • 1 teaspoon thyme, for the Salvadoran relaxation
  • 5 bay leaves, for the Salvadoran relaxation
  • 1 teaspoon oregano, for the Salvadoran relaxation
  • 1/2 cups rice
  • 1 cup water, warm
  • water, to cook the vegetables
  • 4 tomatoes, in halves, for the sauce
  • 1/2 green bell peppers, for the sauce
  • 1/2 onions, for the sauce
  • 3 guajillo chiles, without seeds and veins, for the sauce
  • 1 cup cabbage, in strips
  • 1/2 cups onion, in strips
  • 1/2 cups cilantro, finely chopped
  • 1 cup carrot, grated
  • salt
  • 1/2 cups mayonnaise, for the marinade
  • 1/2 cups mustard, for the marinade
  • 1 cucumber, sliced, to decorate
  • 1 tomato, sliced, to decorate
  • 1 beet, cooked and sliced, to decorate
  • 5 sprigs watercress, to decorate
  • 1 radish, sliced, to decorate
  • 1 egg, cooked, peeled, in half, to decorate
  • mayonnaise, for the bread
  • 5 bolillo rolls
Preparation
30 mins
1h
Low
  • For the marinade: place the chicken, add mustard, salt, black pepper, garlic powder, cumin, onion powder, and orange juice in a bowl, then mix to ensure the chicken is well coated with the flavors. Let it rest in the refrigerator for 1 hour.
  • For the Salvadoran relaxation: place the sesame seeds, peanuts, pumpkin seeds, achiote powder, black pepper, garlic, cloves, thyme, bay leaf, and oregano in a pan over low heat. Stir constantly until they change color, remove from heat and add the rice, stir until it browns and pour in the water. Let it rest for 15 minutes and set aside.
  • For the sauce: pour the water, onion, chili, tomato, and green pepper into a pot over medium heat. Cook for 10 minutes.
  • Blend all the ingredients of the sauce with the Salvadoran relaxation and the rice. Set aside.
  • Put a little oil in a pan over medium heat and brown the chicken for 10 minutes.
  • Place the chicken, bay leaf, cumin, garlic, and black pepper in a pot over medium heat and cover. Cook for 25 minutes.
  • To the above, add the sauce and the Salvadoran relaxation, then cook for another 10 minutes and season. Let it cool and shred. Set aside.
  • For the pickled vegetables: place the cabbage, carrot, onion, salt, cilantro, mayonnaise, and mustard in a bowl and mix.
  • Cut the roll in half, spread with mayonnaise, and add lettuce, pickled vegetables, tomato, cucumber, radishes, watercress, beet, egg, shredded chicken, and drizzle with the sauce. Enjoy our recipe for Salvadoran bread with chicken!

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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