Pan Con Pollo Salvadoreño Recipes

PAN CON POLLO

Pan con Pollo image

This hearty chicken stew for Pan con Pollo, made with rotisserie chicken, is a one-pot meal that can be on the table in under an hour to make a flavorful smothered chicken Sandwich that will melt in your mouth as you bite into it.????

Provided by Camila Benitez

Time 1h

Number Of Ingredients 28

Ingredients

8 fresh tomatoes (, chopped)
1- 28 oz can crushed tomatoes
1/4 cup extra virgin olive oil (, olive oil, canola, or vegetable oil)
1 large yellow onion (, chopped)
1 Poblano pepper or bell pepper ((any color), chopped)
8 cloves garlic (, minced)
1/2 teaspoon red pepper flakes
1/4 teaspoon ground black pepper
Kosher salt (, to taste)
3 teaspoons dried oregano
2 cups hot water
1 tablespoon sugar
2 bay leaves
1 Chile Ancho
1 Chile Guajillo or Chile California
1 Chile Pasilla
3 Chile Arbol
1 packets sazon goya culantro y achiote
2 tablespoons knorr chicken flavor bouillon
1 store-bought rotisserie chicken (,Disassemble the chicken into large pieces or leftover turkey from Thanksgiving)
8 or more large hoagie (, submarine, bolillo rolls, or french rolls, as needed)
1 small cabbage (, shredded or 16 leaves remain lettuce (left whole))
1 bunch of Watercress or Cilantro
2 cucumbers (, unpeeled and sliced in thin slices)
8 radishes (, thinly sliced)
1 cup mayonnaise (, to taste)
1 large white or red onion (, cut in half, and thinly sliced)
1 cup yellow mustard (, to taste)

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.

Nutrition Facts : Calories 418 kcal, Carbohydrate 31 g, Protein 21 g, Fat 25 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 56 mg, Sodium 926 mg, Fiber 8 g, Sugar 14 g, UnsaturatedFat 17 g, ServingSize 1 serving

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