Pollo San Salvador Food

PAN CON POLLO SALVADOREñO RECIPE

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• Once the bones have been removed, leave the chicken covered on the stove (turned off) while you prepare the sauce.
• Add all of the dressing ingredients into a bowl and use a whisk to combine.
• 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.
• 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.
• Repeat until the sandwiches are assembled and enjoy!

POLLO SAN SALVADOR

Steps:

• In a big skillet, melt the butter and olive oil. Sauté the onion until soft and golden.
• Blend the Worcestershire and hot sauces into the grape juice and vinegar. Add to the sautéed onions along with the tomato paste and herbs.
• Simmer over very low heat until the flavors blend.
• Grill or broil the chicken separately and mix with the sauce. Heat through and serve.