Pan con Pollo Salvadoreño Recipe

Step 1

Add the whole chicken into a large bowl. Sprinkle the chicken with 3/4 tsp salt, 1/4 cup mustard, 2 tsp cumin, and 1/2 tsp black pepper. Stir around with your hands to fully coat the chicken, then set aside momentarily.

Step 2

Add 3 tbsp vegetable oil to the bottom of a dutch oven pan and allow it to heat up. Add the chicken into the pot and fry in the oil for about 3-5 minutes on each side, until they are browned on each side.

Step 3

To make the sauce, blend 5 roma tomatoes, 1/2 a yellow onion, 2 guajillo chilies, 3 garlic cloves, 3 cloves, 1 tsp achiote, 2 tbsp sesame seeds, 1/3 cup almonds, 1 tsp cumin, 1/2 tsp oregano, 1 tsp salt and 1 cup water. Blend until the sauce is completely smooth.

Step 4

When the chicken has fried, add the sauce you made in the blender and 2 bay leaves. Add a lid and put the pot over medium heat. Let it cook for an hour.

Step 5

After an hour, turn off the heat. Use tongs to remove the chicken meat from the bones. Discard the bones but keep the chicken in the saue.

Step 6

Once the bones have been removed, leave the chicken covered on the stove (turned off) while you prepare the sauce.

Step 7

Add all of the dressing ingredients into a bowl and use a whisk to combine.

Step 8

Prepare the sandwiches by cutting a slit in the top of the bun and opening the bun from the middle. Spread the dressing around inside the bread.

Step 9

Use a piece of lettuce to line the inside of the bun. Then add the chicken & sauce into the lettuce. Place the veggies (tomatoes, cucumbers, radishes, watercress leaves, etc) inside the bun.

Step 10

Repeat until the sandwiches are assembled and enjoy!