Salvadoran Stewed Chicken Sandwiches (Panes con Pollo)

Salvadoran Stewed Chicken Sandwiches (Panes con Pollo)

Panes con Pollo features tender, slow-cooked chicken thighs simmered in a deeply flavorful sauce of charred vegetables, guajillo chilis, achiote, and warm spices. The shredded chicken is served in crusty rolls with fresh watercress, tomatoes, cucumbers, and radishes, complemented by a creamy mayonnaise-mustard spread. Distinctive for its balance of rich, savory stewed chicken and crisp, refreshing vegetables, this Salvadoran classic offers a hearty, aromatic, and satisfying sandwich experience, often enjoyed with extra sauce for dipping.

Ingredients:

For the Chicken:

• 4 lbs (1.8 kg) bone in chicken thighs
• 5 roma tomatoes, quartered
• 1 medium yellow onion, halved
• 1 green bell pepper, seeded and quartered
• 2 dried guajillo chilis, soaked in boiled water for 15 minutes
• 6 cloves garlic, crushed
• 2 tbsp sesame seeds
• ½ tsp (2.5 ml) ground cloves
• ½ tsp (2.5 ml) ground allspice
• 2 tsp (10 ml) achiote paste
• 2 tsp (10 ml) chicken bouillon powder
• 2 bay leaves
• Salt and pepper, to taste

For the Sandwich:

• 6 crusty sandwich rolls
• 2 medium tomatoes, sliced
• 6 radishes, sliced
• 1 cucumber, sliced
• 2 bunches watercress, trimmed
• ½ cup (118 ml) mayonnaise
• 2 tbsp (10 ml) yellow mustard
• Salt and pepper, to taste

Method:

Make the Chicken:

Season the chicken thighs all over with salt and pepper and let them rest for 30 minutes to come up to room temperature.

Meanwhile, heat a large pot or Dutch oven over medium high heat. Add tomatoes, onion, green bell pepper, guajillo chilis, and garlic cloves to the skillet and cook without disturbing for 5 minutes, or until the bottoms are charred. Flip over and continue to char for another 5 minutes. Add the sesame seeds, cloves, and allspice and toast for 30 seconds, then add the achiote paste, chicken bouillon, and 1 cup of water.

Add the chicken thighs and bay leaves, cover with a lid, and turn the heat down to medium. Cook until the chicken thighs reach at least 165 F (74 C), about 40 minutes (chicken thighs taste even better when cooked to between 175 F and 190 F).

Remove the bay leaves. Transfer the chicken to a cutting board and use forks to shred the thigh meat, removing the bones. Blend the sauce and reserve 2 cups (473 ml) for dipping, then stir the shredded chicken and remaining sauce together.

Make the Sandwich:

In a small bowl, stir together the mayonnaise and mustard and season to taste with salt and pepper.

Cut a lengthwise pocket in the bread rolls and spread mayonnaise and mustard mixture on the insides. Arrange watercress, tomato slices, cucumber slices, and radish slices in the rolls. Scoop chicken and sauce into the center of these vegetables and serve with extra sauce on the side for dipping