Pan con Pollo, or Panes con Pollo, is a classic Salvadoran comfort food—a version of a chicken sandwich that traditionally takes a long time to prepare.
For a quicker version, I created a fast, homemade spiced tomato-based sauce that is the key to this 30-minute recipe. To save even more time, I use a store-bought rotisserie chicken.
This Pan con Pollo recipe was the first online to feature rotisserie chicken, making it easier and more convenient.
Perfect for busy weeknights yet special enough for holidays, this dish is as versatile as it is delicious. Beyond sandwiches, the flavorful stew makes a delicious filling for burritos, flautas, tamales, and so much more.
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🛒 Ingredients You’ll Need
See recipe card for quantities.
- Fresh Tomatoes and Crushed Tomatoes: Create the base of the sauce.
- Dried Chiles (Árbol, Guajillo, Pasilla, Ancho): Add depth, smokiness, and varying levels of heat to the sauce.
- Garlic, Onion, and Poblano Pepper: Enhance the sauce’s flavor with aromatic and savory notes.
- Chicken Bouillon and Sazón Goya: These ingredients enhance the flavors in the sauce, adding depth. 👉 I developed this Pan con Pollo recipe using Knorr granulated chicken bouillon and Goya Sazón with coriander and annatto (con culantro y achiote). For a 💡homemade version, check the Tips and Variations section.
- Sugar, Red Pepper Flakes, and Oregano: Balance flavors with a touch of sweetness and spice.
- Rotisserie Chicken: Provides tender, flavorful meat that easily absorbs the sauce.
- Hoagie Rolls, Cabbage, and Fresh Vegetables: Form the sandwich base and add crunch and freshness.
👩🍳 How to Make Pan con Pollo
Note: Full instructions are provided in the recipe card below.
Prepare the Sauce:
- Sauté dried chiles in oil until fragrant.
- Add garlic, tomatoes, Poblano, and onion; cook until softened.
- Stir in crushed tomatoes, water, and seasonings; simmer and blend until smooth.
- Add chicken and bay leaves; simmer until thickened. Shred chicken and adjust seasoning.
Assemble Pan con Pollo:
- Toast rolls and spread with mayonnaise and mustard.
- Layer with cabbage, cucumber, onion, tomato, radish, chicken, and sauce.
- Top with watercress or cilantro, and serve.
🫙 Storage, Make Ahead, & Freezing
- Storage: Store any leftover chicken stew in an airtight container in the refrigerator for up to 3 days.
- Make Ahead: The chicken and sauce can be prepared a day or two in advance. Reheat gently on the stovetop before assembling the sandwiches. Vegetables can also be prepped ahead and stored in separate containers in the fridge.
- Freezing: The chicken and sauce freeze well. Allow them to cool completely, then store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop, adding a splash of water if needed to adjust the consistency.
📝 Camila's Tips & Variations
- Let the sauce simmer longer for a richer, deeper flavor.
- Use fresh, sturdy bread like pan frances, telera, or bolillo that will hold the filling and absorb the sauce without falling apart.
- If using a blender for the sauce, blend in small batches to avoid spills and let steam escape.
- Adjust the heat level by adding or omitting Chile Árbol for spiciness.
- Swap rotisserie chicken with leftover turkey for a festive twist, especially after Thanksgiving.
- Add slices of avocado for extra creaminess or jalapeños for a spicy kick.
- For added depth, include lightly toasted raw pumpkin seeds, sesame seeds, or peanuts or a combination (about 2 tablespoons) in the sauce before blending.
- Add slices of hard-boiled egg and curtido (Salvadoran pickled cabbage slaw) for a traditional and flavorful twist.
- To make homemade Sazón, combine ½ teaspoon ground anatto, also known as achiote (or paprika), 1 teaspoon granulated garlic, ½ teaspoon MSG (optional but recommended), ¼ teaspoon table salt (adjust to taste), ½ teaspoon ground coriander, and ¼ teaspoon ground cumin. Store in an airtight container for up to several months. This recipe can easily be doubled.
🤔 Troubleshooting & Frequently Asked Questions
Why is my sauce too watery?
Simmer the sauce longer to reduce excess liquid. Make sure to stir frequently to prevent burning.
How can I make the sauce spicier?
Add extra Chile Árbol or a pinch of cayenne pepper to increase the heat.
Can I use fresh chicken instead of rotisserie?
Yes, you can use fresh chicken. After toasting the chiles, set them aside. Cut the chicken into pieces, season with kosher salt and pepper, and sear it in the pan until browned. Add the vegetables and cook for about 10 minutes, stirring occasionally. Then, add the remaining ingredients and cook until the chicken is fork-tender and the sauce thickens.
See More Salvadoran Recipes:
📖 Recipe
Easy Pan con Pollo
Pan con Pollo, or Panes con Pollo, is a flavorful Salvadoran version of a chicken sandwich. This recipe features tender rotisserie chicken simmered in a rich, spiced stew, blending traditional flavors in a quicker, approachable way.
Ingredients
For the Sauce:
- 5 fresh tomatoes , chopped
- 1- 28 oz can crushed tomatoes
- ¼ 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
- ½ teaspoon red pepper flakes
- ¼ 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 optional ( For a spicier sauce)
- 1 packets sazon goya culantro y achiote
- 1 tablespoon plus 1 teaspoon knorr chicken flavor bouillon adjust to taste
- 1 store-bought rotisserie chicken ,Disassemble the chicken into large pieces or leftover turkey from Thanksgiving
To Assemble:
- 12 or more large hoagie rolls, bolillo, or telera , as needed
- ½ cabbage , shredded or 16 leaves remain lettuce
- 1 bunch Watercress
- 2 English cucumbers , unpeeled and sliced in thin slices
- 10 radishes , thinly sliced
- 1 large white or red onion , cut in half, and thinly sliced
- 2 large firm tomatoes sliced
- yellow mustard , as needed
- Mayonnaise , as needed
Instructions
Prepare the Sauce:
- Heat olive oil over medium-high heat in a large saucepan. Add Chile Árbol, Chile Guajillo, Chile Pasilla, and Chile Ancho. Sauté for 1–2 minutes until the oil takes on an orange hue.
- Add garlic, fresh tomatoes, Poblano pepper, and onion. Cook stirring occasionally, until the vegetables soften, about 10 minutes.
- Stir in the crushed tomatoes. Rinse the can with 2 cups of hot water and add the liquid to the pan. Season with chicken bouillon, Sazón Goya, sugar, black pepper, and red pepper flakes to taste. Bring the sauce to a boil, then reduce heat to medium-low, stirring frequently to prevent the sauce from sticking or burning at the bottom of the pan.
- Use an immersion blender or standard blender to process the mixture until smooth (blend in batches if using a standard blender, leaving the lid vented for heat to escape). Return the blended sauce to the saucepan.
- Add the disassembled rotisserie chicken and bay leaves. Simmer over medium low for about 30 minutes, stirring occasionally, until the sauce thickens and develops deeper color.
- Remove the skin and bones from the chicken. Shred the meat into bite-size pieces using two forks. Return the shredded chicken to the sauce and adjust seasoning with salt and pepper as needed. Remove bay leaves before serving.
Assemble Pan con Pollo:
- Arrange all prepared vegetables on a baking sheet lined with parchment paper. Set aside. Preheat the oven to 400°F.
- Toast Bolillo rolls on a sheet pan or directly on the oven grates for about 10 minutes, flipping halfway through.
- Place toasted rolls on plates and cut them lengthwise. Spread mayonnaise on one side and mustard on the other.
- Layer the sandwich with shredded cabbage or lettuce, cucumber slices, onion, tomato, and radish.
- Mound shredded chicken onto the bread, add a spoonful of sauce, and top with watercress or cilantro.
- Repeat for remaining rolls.
Notes
Storage, Make Ahead, & Freezing
- Storage: Store any leftover chicken stew in an airtight container in the refrigerator for up to 3 days.
- Make Ahead: The chicken and sauce can be prepared a day or two in advance. Reheat gently on the stovetop before assembling the sandwiches. Vegetables can also be prepped ahead and stored in separate containers in the fridge.
- Freezing: The chicken and sauce freeze well. Allow them to cool completely, then store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop, adding a splash of water if needed to adjust the consistency.
Nutrition Facts
Easy Pan con Pollo
Amount per Serving
Calories
417
% Daily Value*
Fat
25
g
38
%
Saturated Fat
4
g
25
%
Trans Fat
0.04
g
Polyunsaturated Fat
10
g
Monounsaturated Fat
7
g
Cholesterol
56
mg
19
%
Sodium
827
mg
36
%
Potassium
802
mg
23
%
Carbohydrates
31
g
10
%
Fiber
8
g
33
%
Sugar
13
g
14
%
Protein
21
g
42
%
Vitamin A
2416
IU
48
%
Vitamin C
63
mg
76
%
Calcium
129
mg
13
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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