Panes Con Pollo Salvadorenos Recipes

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PANES CON PAVO (PAN CON CHUMPE)



Panes con Pavo (Pan Con Chumpe) image

Panes con pavo is a popular traditional Salvadoran sandwich prepared with roasted turkey and its sauce, as well as raw and pickled vegetables.

Provided by Renards Gourmets

Categories     Main Course     Sandwich

Time 5h

Number Of Ingredients 34

1 turkey ((about 10-12 lb / 5-6 kg))
3 limes
5 tablespoons butter (, melted)
3 tablespoons sweet mustard
½ cup Worcestershire sauce
¼ teaspoon salt
¼ teaspoon pepper
½ cabbage (, shredded)
1 onion (, thinly sliced)
1 carrot (, cut into thin julienne)
½ cup white vinegar
1 cup water
1 teaspoon oregano
1 green hot pepper (cut into julienne)
1 green bell pepper (cut into julienne)
Salt
Pepper
2 teaspoons salvadoreño relajo ((Salvadoran spice blend))
12 tomatoes
1 green bell pepper
3 cloves garlic
1 (5 oz) can tomato paste
2 cups chicken broth
8 tablespoons butter (, melted)
½ cup corn starch
¼ teaspoon salt
¼ teaspoon black pepper
20 French bread rolls
Lettuce (, finely chopped)
Tomatoes (, sliced)
Radish (, sliced)
Pickled gherkins
Watercress
Chompipera (oval roasting pot)

Steps:

  • Boil a large amount of salt water in a pot.
  • When the water begins to boil, add the cabbage, onion, carrot and blanch for just 30 seconds.
  • Immediately drain and place the vegetables in a large bowl filled with ice cubes and cold water to stop the cooking.
  • When the vegetables are cold, drain again and place in a jar. Add the vinegar, water, bell pepper, hot pepper and oregano. Season with salt and pepper.
  • Refrigerate for 6 hours.
  • Preheat the oven to 250 F / 120 C.
  • On the baking sheet, place the tomatoes, green bell pepper, onion and garlic with their skin.
  • Roast in the oven until the skin of the tomatoes and green pepper is blistered. This can take about an hour.
  • Remove from the oven and let cool.
  • Peel the garlic and the onion.
  • Peel and seed the tomatoes and green pepper.
  • Mix everything with the tomato paste until obtaining a homogeneous mixture.
  • Pour this sauce into a large saucepan and mix with the chicken broth.
  • Add the Salvadoreño relajo (Salvadoran spice blend) and corn starch dissolved in the hot melted butter. Season with black pepper and mix well.
  • Cook the sauce over low heat for 15 minutes. Set aside.
  • Wash the turkey well with clean water. Then, pat dry with a cloth or paper towel and sprinkle it with lime juice, making sure to cover the whole turkey.
  • Spread the lime juice all over the turkey with both hands.
  • Wait 2 minutes and pat dry the turkey again.
  • Mix the mustard, Worcestershire sauce and butter and spread with a brush over the entire turkey, inside and out. Season with pepper.
  • To cook the turkey in the oven, the ideal is to use a "chompipera", a special oven pot with a rack at the bottom typical in El Salvador. If you do not have one, you can use an oval roasting pot with a lid.
  • Pour 2 ladles of sauce at the bottom of the pot.
  • Place the turkey on the rack and pour two more ladles on the turkey.
  • Marinate for 30 minutes.
  • Turn on the oven at 350 F / 175 C (without preheating).
  • Bake the turkey for 2h30, drizzling with the remaining sauce every 30 to 40 minutes, until the turkey is tender.
  • If the sauce reduces too much, add boiling water during cooking if necessary. There must be some remaining sauce at the end of cooking.
  • Cut the rolls.
  • Slice the turkey into medium sized pieces and place some pieces inside the bun.
  • Pour a tablespoon of sauce over the turkey and add the lettuce, watercress, gherkin, radish, and tomato. Also add a few pickled vegetables.
  • Add a tablespoon of sauce again on top.

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

Categories     Main Course

Time 1h

Number Of Ingredients 28

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

PAN CON POLLO SALVADOREñO RECIPE



Pan con Pollo Salvadoreño Recipe image

This Salvadoran chicken sandwich recipe called Pan con Pollo is made using stewed chicken, bread, and fresh sliced vegetables. The chicken is stewed on the bone in a tomato sauce that tenderizes it and gives it so much flavor! Check out how to make this Salvadoran speciality below!

Provided by The Foreign Fork

Categories     Main Course

Time 1h25m

Number Of Ingredients 31

1 4 lb whole chicken (jointed (bone in, skinless))
¾ tsp Salt
¼ cup yellow Mustard
2 tsp ground Cumin
½ tsp Black Pepper
3 tbsp Vegetable Oil
5 Roma tomatoes
½ white onion
2 dried Guajillo Chiles (soaked in water)
3 cloves Garlic
3 Cloves
1 tsp achiote
2 tbsp sesame seeds
⅓ cup almonds
1 tsp ground cumin
½ tsp oregano
1 tsp salt
1 cup water
2 bay leaves
¼ cup Mayonnaise
¼ tsp ground Cumin
⅛ tsp Black Pepper
1 tbsp yellow mustard
1 ½ tsp white vinegar
3 Tomatoes (sliced)
1 English Cucumber (sliced into rounds)
1 head Romaine lettuce
1 carrot (sliced into rounds)
4 Radishes (sliced into rounds)
1 bunch watercress leaves
8 bread buns (good ones with structure)

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!

Nutrition Facts : ServingSize 1 serving, Calories 368 kcal, Carbohydrate 45 g, Protein 10 g, Fat 18 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 3 mg, Sodium 975 mg, Fiber 6 g, Sugar 10 g, UnsaturatedFat 13 g

PAN CON POLLO



Pan Con Pollo image

This recipe is traditional because it goes down to my roots. It is a chicken sandwich with french bread. A mixture between cabbage and mayonnaise topped off with a special tomato sauce.

Provided by CHELSEA G.

Categories     South American

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 12

10 French bread
1 large carrot, grated
1 chicken (5 to 6 lbs.)
1/2 head cabbage, finely shredded
3 carrots, peeled and shredded
1/2 onion, thinly sliced lengthwise
1 teaspoon crumbled dried oregano
1/2 cup mayonnaise (to taste)
1/2 cup mayonnaise
16 thin slices ripe tomatoes
1/2 cucumber, thinly sliced
8 radishes, sliced

Steps:

  • 1. Bring a large pot of lightly salted water to a boil. Turn off heat and stir in cabbage and carrots; let stand for 2 minutes then drain in a colander. Rinse well with cold water, then squeeze dry.
  • 2. Place shredded cabbage and carrots into a large bowl along with the onion, oregano, and mayonnaise. Mix together until you have a mixture resembling coleslaw. This is the curtido.
  • 3. To prepare sandwiches, lightly spread each roll with mayonnaise and pile with meat. Place a scoop of curtido on top of the CHICKEN, and finish with sliced tomatoes, cucumbers, watercress and radishes.
  • all bread is cut in half as pictured above and is put little mayonnaise, some cabbage, tomato, cucumber, radish, then the piece of chicken, watercress and lettuce. You can also use a turkey instead of chicken breast.

Nutrition Facts : Calories 431.3, Fat 10.7, SaturatedFat 3, Cholesterol 42.5, Sodium 497, Carbohydrate 62.6, Fiber 7.5, Sugar 12.5, Protein 23.4

PANES RELLENOS (SALVADOREAN STYLE SMOTHERED TORTA)



Panes Rellenos (Salvadorean Style Smothered Torta) image

This recipe is very versatile, you can add in more veggies, use different types of meats or change the ingredients as you prefer. This is worth the effort and I promise you will not be disappointed. This recipe goes with Recipe #332519. I usually make this with Turkey if I am preparing it during the holidays but this recipe I am featuring chicken for those that do not like turkey or are cooking during a time when turkey is not available for an inexpensive price.

Provided by cervantesbrandi

Categories     Whole Chicken

Time 1h20m

Yield 8 Sandwiches

Number Of Ingredients 20

2 roasting chickens
8 garlic cloves (peeled, left whole)
4 chicken bouillon cubes
1/2 bunch fresh cilantro (left whole)
8 large hoagie rolls (I buy them freshly baked....makes for an excellent sandwich)
16 leaves green leaf lettuce (left whole)
1 cucumber (peeled and sliced in thin slices)
6 radishes (thinly sliced)
3/4 cup mayonnaise
red chili sauce (Relajo (Salvadorean Red Chile Sauce))
1 head cauliflower (chopped into small florets)
1 large white onion (sliced into thin rings)
1 lb green beans (trimmed of ends)
2 large carrots (cut into match stick pieces)
1/2 teaspoon Worcestershire sauce
1/4 teaspoon celery salt
2 tablespoons margarine
1 cup vegetable oil
1/4 cup mustard
seasoning salt

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!

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