Salvadoran Panes con Pollo

Yamilette González
From El Salvador to your table! Get these traditional Salvadoran panes con pollo ready to pamper your loved ones at home! Featuring drool-worthy bolillo rolls stuffed with marinated chicken and mouthwatering relish garnished with tasty relajo sauce, these Salvadoran chicken sandwiches are a culinary delight impossible to resist!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 6 chicken thighs, skinless
  • 6 chicken drumsticks, skinless
  • 1/4 cups orange juice, for the marinade
  • 1/4 cups mustard, for the marinade
  • salt, for the marinade
  • black pepper, for the marinade
  • 2 tablespoons garlic powder, for the marinade
  • 1 tablespoon cumin, for the marinade
  • 1 tablespoon onion powder, for the marinade
  • 2 tablespoons sesame seeds, for the relajo
  • 2 tablespoons peanuts, for the relajo
  • 2 teaspoons pumpkin seeds, for the relajo
  • 2 teaspoons achiote, for the relajo
  • 1 teaspoon black pepper, for the relajo
  • 3 cloves garlic, for the relajo
  • 1 teaspoon clove, for the relajo
  • 1 teaspoon thyme, for the relajo
  • 5 bay leaves, for the relajo
  • 1 teaspoon oregano, for the relajo
  • 1/2 cups rice
  • 1 cup water, lukewarm
  • water, for cooking the vegetables
  • 4 tomatoes, cut into halves, for the tomato sauce
  • 1/2 green bell peppers, for the tomato sauce
  • 1/2 onions, for the tomato sauce
  • 3 guajillo chiles, seeded, for the tomato sauce
  • 1 cup cabbage, shredded, for the relish
  • 1/2 cups onion, thinly sliced, for the relish
  • 1/2 cups cilantro, finely chopped, for the relish
  • 1 cup carrot, shredded, for the relish
  • salt
  • 1/2 cups mayonnaise, for the relish
  • 1/2 cups mustard, for the relish
  • 1 cucumber, cut into round slices, for garnish
  • 1 tomato, cut into round slices, for garnish
  • 1 beet, cooked and cut into round slices, for garnish
  • 5 sprigs watercress, for garnish
  • 1 radish, cut into round slices, for garnish
  • 1 egg, hard-boiled, cut into half, for garnish
  • mayonnaise, for the bolillo rolls
  • 5 bolillo rolls
Preparation
30 mins
1h
Low
  • For the marinade: In a bowl, mix chicken thighs, chicken drumsticks, mustard, salt, black pepper, garlic powder, cumin, onion powder, and orange juice until flavors meld. Let sit in the fridge for 1 hour.
  • For the relajo: In a skillet over low heat, toast sesame seeds, peanuts, pumpkin seeds, achiote, black pepper, garlic clove, thyme, bay leaves, and oregano until they turn color. Stir constantly. Remove from heat and set aside in a bowl. In the same skillet, add rice. Stir constantly and cook until golden brown. Transfer cooked rice to previous bowl and pour in water. Let sit for 15 minutes and set aside.
  • For the tomato sauce: In a pot with water, cook onion, guajillo chiles, tomatoes, and green bell peppers for 10 minutes over medium heat.
  • Transfer previous ingredients to a blender, add relajo and blend until smooth. Set aside.
  • In a skillet over medium heat, heat a bit of oil and fry chicken thighs and chicken drumsticks for 10 minutes.
  • Transfer cooked chicken to a pot, add bay leaves, cumin, garlic, and black pepper. Cook for 25 minutes.
  • Pour in blended sauce and cook for 10 minutes. Season and let cool. Shred chicken and set aside.
  • For the relish: In a bowl, mix cabbage, carrots, onion, salt, cilantro, mayonnaise, and mustard until completely incorporated.
  • On a chopping board, cut open bolillo rolls lengthwise, spread heels with mayonnaise, and stuff with lettuce, relish, tomatoes, cucumber, radish, watercress, beet, hard-boiled egg, and shredded chicken. Spoon Salvadorean panes con pollo with relajo sauce. Serve Salvadorean panes con pollo.

Nutritional Information

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