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Pan con Pollo Salvadoreño (Salvadoran Chicken Sandwich)

Pan con Pollo Salvadoreño (Salvadoran Chicken Sandwich)

Juicy mustard marinated chicken stewed in a rich tomato relajo sauce, piled into soft rolls with creamy escabeche and fresh vegetables. The classic Salvadoran party sandwich.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Marinating 30 minutes
Total Time 2 hours 15 minutes
Servings: 8
Course: Main Course
Cuisine: Salvadoran
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • Chicken and Marinade:
  • 1 whole chicken about 3 to 4 lbs, cut into pieces
  • Juice of 1 to 2 oranges
  • 2 Tbsp yellow mustard
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp black pepper
  • 1 tsp all purpose seasoning
  • Salt to taste
  • 2 Tbsp vegetable oil for searing
  • Relajo Sauce:
  • 5 large tomatoes
  • 4 garlic cloves
  • 1/2 green bell pepper
  • 2 dried California chiles
  • 1/2 onion
  • 1 bag relajo spice mix about 2 oz; typically bay leaf, sesame seeds, peanuts, pumpkin seeds, garlic, achiote, thyme
  • 1 cup uncooked rice
  • Water and salt as needed
  • Escabeche:
  • 1/2 cabbage shredded
  • 1/2 carrot grated
  • 1/4 onion thinly sliced
  • Fresh cilantro chopped
  • Salt and black pepper to taste
  • Mayonnaise and yellow mustard to taste
  • Assembly:
  • 8 bolillo or pan francés rolls
  • Lettuce leaves
  • 1 bunch watercress
  • 1 cucumber thinly sliced
  • 2 tomatoes sliced
  • 1 cooked beet thinly sliced
  • 2 hard boiled eggs sliced (optional)

Equipment

  • Large pot or Dutch oven
  • Blender
  • baking sheet
  • Large bowl

Method
 

  1. Rub the chicken pieces all over with the orange juice, mustard, garlic powder, cumin, black pepper, all purpose seasoning, and salt. Cover and rest 30 minutes so the flavors sink in.
  2. Heat the oil in a large pot over medium high heat. Sear the chicken a few pieces at a time until browned on all sides. Set aside.
  3. In the same pot, add the tomatoes, garlic, green pepper, California chiles, and onion with enough water to cover. Simmer until everything is soft, about 15 minutes. Meanwhile toast the relajo mix in a dry skillet until fragrant, about 1 minute, stirring constantly so it does not burn.
  4. Blend the softened vegetables with the toasted relajo, the uncooked rice, and 2 cups of water until completely smooth. Pour the sauce back into the pot over the chicken, add salt, and simmer covered on low heat about 1 hour, until the chicken is fall apart tender.
  5. Lift the chicken out, pull the meat from the bones, and return the shredded meat to the sauce. Keep warm.
  6. For the escabeche, pour boiling water over the shredded cabbage and carrot, drain well, and toss with the onion, cilantro, salt, pepper, and enough mayonnaise and mustard to coat lightly.
  7. Slice the rolls open from the side without cutting all the way through. Toast them lightly until golden. Spread the inside with mayonnaise and mustard.
  8. Line each roll with a lettuce leaf to protect the bread. Add a generous scoop of chicken with sauce, then the escabeche, cucumber, tomato, beet, watercress, and egg if using. Serve right away while the chicken is warm.

Notes

  • Assemble just before serving. The bread soaks up sauce fast and turns soggy if it sits.
  • Toast the relajo gently. Burned spices turn the whole sauce bitter.
  • The rice in the sauce thickens it naturally as it cooks. If the sauce is still thin, simmer uncovered a few minutes more.
  • For a party, set everything out buffet style and let guests build their own. Keep the chicken and sauce warm in the pot.