Panes con Pollo
Panes con Pollo is a traditional Salvadoran chicken sandwich filled with juicy shredded chicken simmered in a rich chile-tomato sauce, then layered with fresh veggies and bolillo bread. Saucy, comforting, and full of flavor, it’s a true taste of El Salvador’s beloved street food.
Equipment
Ingredients
For the Chicken & Sauce:
- 3 lbs chicken, breast, thighs, or tenderloin
- 1 whole onion, halved
- 4 garlic cloves
- 6 sprigs parsley
- 6 sprigs cilantro
- 1 celery stalk
- 2 bay leaves
- 1 green bell pepper
- 2 tomatoes
- 1 dried chile ancho, stem removed and deveined
- 1 dried chile California, stem removed and deveined
- 1 dried chile guajillo, stem removed and deveined
- 1 tbsp sesame seeds, toasted
- 1 tbsp pepita seeds, toasted
- Pinch of sugar
- ½ tbsp chicken bouillon
- 1 tsp dried oregano
- 1 tsp chili powder
- 1 tbsp oil
- 1 tsp Worcestershire sauce
- 1 tbsp tomato paste
- Salt and pepper, to taste
For Assembling the Sandwiches:
- 8 bolillos, or French rolls
- Mayonnaise
- Lettuce
- Watercress
- Sliced tomatoes
- Sliced cucumber
- Sliced radish
Instructions
- In a large pot, bring 10 cups water to a boil.
- Add chicken, onion, garlic, parsley, cilantro, celery, and bay leaves.
- Cook 30–40 minutes until chicken is tender.
- Remove chicken and shred into medium chunks. Reserve cooking broth.
- Add bell pepper, tomatoes, and dried chiles to broth.
- Simmer 10–15 minutes until soft.
- Transfer vegetables and chiles to a blender with 6 cups broth, sesame seeds, pepitas, sugar, bouillon, oregano, and chili powder.
- Blend until smooth.
- Heat oil in the same pot.
- Pour in blended sauce and stir in shredded chicken.
- Add Worcestershire, tomato paste, salt, and pepper.
- Simmer 30 minutes until thickened.
- Slice bolillos and spread mayonnaise.
- Layer with lettuce, watercress, tomato, cucumber, and radish.
- Top generously with saucy chicken, adding extra sauce over the filling.
- Serve warm and enjoy.
Notes
- Use a mix of chicken cuts for richer flavor.
- Toast bolillos lightly before assembling for a sturdier sandwich.
- Don’t skip extra sauce—it’s what makes this dish saucy and authentic.
- Leftover chicken reheats well the next day; flavors deepen overnight.
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