Entree: El Salvador – Northern Culinary Region – Pan con Pollo (Shredded stewed chicken served in a soft roll with mayonnaise and Salvadoran curtido slaw)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 bolillo rolls or soft sandwich rolls (about 4 oz (115 g) each)
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced (about 6 oz (170 g))
- 1 medium tomato, diced for the stew (about 5 oz (140 g))
- 1 medium tomato, sliced for sandwich assembly (about 5 oz (140 g))
- 1 medium green bell pepper, diced (about 6 oz (170 g))
- 2 garlic cloves, minced (about 0.21 oz (6 g))
- 1 cup (240 ml) low-sodium chicken broth
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1 bay leaf (approx. 0.035 oz (1 g))
- 1/2 cup (120 ml) mayonnaise
- 1 cup (240 g) curtido (Salvadoran lightly pickled cabbage slaw)
- 1 small cucumber, thinly sliced (about 4 oz (115 g))
- 2 tbsp (30 ml) vegetable oil for toasting rolls (optional)
- 2 tbsp (8 g) fresh cilantro, chopped
- Salt and freshly ground black pepper to taste

Show original ingredient measurements

- 4 bolillo rolls or soft sandwich rolls (about 4 oz / 115 g each)
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 1 medium tomato, diced for the stew (about 5 oz / 140 g)
- 1 medium tomato, sliced for sandwich assembly (about 5 oz / 140 g)
- 1 medium green bell pepper, diced (about 6 oz / 170 g)
- 2 garlic cloves, minced (about 6 g)
- 1 cup (240 ml) low-sodium chicken broth
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1 bay leaf (approx. 1 g)
- 1/2 cup (120 ml) mayonnaise
- 1 cup (240 g) curtido (Salvadoran lightly pickled cabbage slaw)
- 1 small cucumber, thinly sliced (about 4 oz / 115 g)
- 2 tbsp (30 ml) vegetable oil for toasting rolls (optional)
- 2 tbsp (8 g) fresh cilantro, chopped
- Salt and freshly ground black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Season the chicken thighs lightly with salt and pepper. In a large pot or deep skillet, heat 2 tbsp (30 ml) vegetable oil over medium-high heat. Brown the thighs 3–4 minutes per side until golden.
2. Add the sliced onion, diced tomato, bell pepper, and minced garlic to the pot; cook 3–4 minutes until vegetables soften. Stir in the chicken broth, cumin, oregano, and bay leaf. Bring to a simmer, cover, and cook 25–30 minutes until the chicken is cooked through and tender.
3. Remove the chicken from the pot and let cool slightly. Shred the meat off the bones, discarding bones and skin. Return the shredded chicken to the pot and simmer uncovered 5–8 minutes so the meat absorbs the sauce. Adjust seasoning with salt and pepper; discard the bay leaf.
4. If desired, split the rolls and toast cut sides in 2 tbsp (30 ml) vegetable oil in a skillet until lightly crisp. Spread about 2 tbsp (30 ml) mayonnaise on each roll bottom.
5. Assemble: pile a generous portion of shredded chicken into each roll, top with 1/4 cup (60 g) curtido, sliced tomato, cucumber slices, and a sprinkle of chopped cilantro. Close rolls and serve warm.

1. Season the chicken thighs lightly with salt and pepper. In a large pot or deep skillet, heat 2 tbsp vegetable oil over medium-high heat. Brown the thighs 3–4 minutes per side until golden.
2. Add the sliced onion, diced tomato, bell pepper, and minced garlic to the pot; cook 3–4 minutes until vegetables soften. Stir in the chicken broth, cumin, oregano, and bay leaf. Bring to a simmer, cover, and cook 25–30 minutes until the chicken is cooked through and tender.
3. Remove the chicken from the pot and let cool slightly. Shred the meat off the bones, discarding bones and skin. Return the shredded chicken to the pot and simmer uncovered 5–8 minutes so the meat absorbs the sauce. Adjust seasoning with salt and pepper; discard the bay leaf.
4. If desired, split the rolls and toast cut sides in 2 tbsp (30 ml) vegetable oil in a skillet until lightly crisp. Spread about 2 tbsp (30 ml) mayonnaise on each roll bottom.
5. Assemble: pile a generous portion of shredded chicken into each roll, top with 1/4 cup (60 g) curtido, sliced tomato, cucumber slices, and a sprinkle of chopped cilantro. Close rolls and serve warm.