Salvadoran Pan con Pollo
El Salvador's beloved chicken sandwich — chicken simmered in a rich relajo-spiced tomato sauce, layered into crusty bread with crisp vegetables.
Prep
30 min
Cook
40 min
Total
70 min
Makes
4 sandwiches
Why you'll love this recipe
Pan con pollo is far more than a chicken sandwich — it's tender chicken in a deeply spiced tomato sauce, soaked into crusty bread and brightened with fresh vegetables. It's a Salvadoran celebration in handheld form.
Salvadoran Pan con Pollo
70 min · 4 sandwiches
Ingredients
Servings
4 sandwiches
- 4 bone-in chicken pieces
- 3 tomatoes, blended
- 1 green bell pepper, chopped
- 2 tablespoons relajo spice blend (or paprika, cumin, oregano)
- 4 crusty bolillo rolls or small baguettes
- 1 bunch watercress
- 1 cucumber and radishes, thinly sliced
Instructions
- Brown the chicken, then simmer it in the blended tomatoes, bell pepper, and relajo spices until tender and the sauce is thick.
- Remove the chicken, shred or keep in pieces, and reserve the sauce.
- Split and lightly toast the bread, then brush the insides with the warm sauce.
- Layer in watercress, cucumber, and radish, add the chicken, spoon over more sauce, and close.
Nutrition (per serving)
470
Calories
30g
Protein
44g
Carbs
18g
Fat
Frequently asked questions
- What is relajo?
- Relajo is a Salvadoran toasted spice blend (sesame, pumpkin seeds, dried chiles, and spices) that gives the sauce its signature depth. A mix of paprika, cumin, and oregano approximates it.
- Is pan con pollo served hot or cold?
- It's served warm, with the bread soaked in the savory chicken sauce and topped with cool, crisp vegetables.
