Salvadoran Panes Con Pollo 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!

PAN CON POLLO

Steps:

• Heat the olive oil over medium-high heat in a large saucepan. When hot, add the chile arbol, chile guajillo, Chile Pasilla, and chile ancho and saute, frequently stirring, for 1 to 2 minutes or until the oil begins to turn a bit orange from the chiles; remove them from the pot with a slotted spoon and set aside.
• Add the garlic, fresh tomatoes, poblanos pepper, and onion, and cook over medium-low heat until the vegetables soften, occasionally stirring about 10 to 12 minutes. Return the chiles into the saucepan, add the crushed canned tomato, rinse the can with 2 cups of hot water, and add the water to the pan; season with chicken bouillon and sazon goya culantro y achiote, sugar, black pepper, and red pepper flakes to taste.
• Bring to a boil and immediately reduce heat to low, stirring and constantly scraping the bottom of the pan.
• Using an immersion blender or a standard blender, process the mixture in batches until smooth enough for your taste. (If using a standard blender, take care not to fill the jar more than half full per batch, leave the hole in the lid open, and cover with a clean dishtowel to allow the heat to escape), and pour it back into the saucepan.
• Add the disassembled bone-in rotisserie chicken and bay leaves to the saucepan to help the sauce develop more flavor, and bring the sauce to a simmer and cook, occasionally stirring, until it has deepened in color and reduced slightly, about 30 to 45 minutes (if the sauce begins to scorch, lower the heat). The sauce is done when the sauce is thickened and no longer watery.
• Taste and adjust the season with salt and pepper, if needed. Remove the bay leaves along with the chicken and set aside until the chicken is cool enough to handle. Shred into bite-size pieces using your hands or two forks, discarding the bones, and return the meat to the pot and stir to combine.

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.

PANES RELLENOS (SALVADOREAN STYLE SMOTHERED TORTA)

Steps:

• Place the two chickens, garlic, cilantro, and bouillon cubes in a large stock pot. Cover the chickens with water and bring to a boil. Continue boiling the chicken on medium heat until the juices run clear when poked with a knife or fork, about 30 minutes.
• Pull the chickens out of the liquid. Cover and set aside to cool.
• Next, place the green beans in a large pot and cover them with water. Bring them to a boil and continue boiling for 10 minutes. Add the carrots in with the green beans and continue to boil for an additional 5 minutes. Then, place the cauliflower and onions in a large bowl, pour the green beans, carrots, and boiling water over the onions and cauliflower. Set the bowl of veggies and hot water aside to cool.
• While the veggies are cooling heat the oil in a deep saute pan. Cut the chicken in desired pieces and rub the mustard onto the skin and outside of the chicken pieces. Sprinkle all of the chicken pieces with seasoning salt.
• Once the oil has reached 325°F, carefully add the pieces of chicken and pan fry them on each side for 5 minutes. Once the chicken has browned pull it out of the oil and place the pieces in a paper towel lined bowl. Set the chicken aside.
• Now, discard the liquid that the chickens cooked in and heat the empty pot on medium heat. Place the margarine in the pot and melt it. Add the veggies into the melted margarine with the Worcestershire sauce and celery salt. Cook on medium heat for 5 minutes and set aside.
• Now to assemble the sandwiches. Place a hoagie bun on each plate. Spread the bun with mayonaise, line each hoagie with 2 pieces of lettuce, a couple cucumber slices, and a couple radish slices. Next, pull the chicken in pieces off of the bone and put the meat into each bun using one peice of chicken for each sandwich. Add a half cup of veggies to each sandwich on top of the meat and then finally ladle a large spoonful of the Recipe #332519 onto each of the sandwiches.
• You can also add Recipe #271297 (Curtido) on top of the sandwich if you prefer. This is traditional in most households.
• Enjoy!