Pan con Pollo, also known as Panes con Pollo, is a variation of the well-known Panes con Pavo Salvadoreños that originated in El Salvador. This traditional Salvadoran Sandwich offers a different and delectable way to use chicken. I've made countless chicken stew recipes for Pan con Pollo over the years, from the simplest to the most time-consuming, and this one is one of our favorites. The base of my Pan Con Pollo recipe is a hearty and delicious chicken stew made with rotisserie chicken and flavor combinations that my family and I enjoy. It's also quick and easy to assemble.
It 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. Plus, it includes some clever shortcuts that allow it to be prepared on a weeknight without spending all day in the kitchen. It tastes just as good, if not better, than the traditional Pan con Pollo served in Salvadoran restaurants.😏
Additionally, you can use this recipe to prepare various meals, such as Salvadoran Turkey Sandwiches or Mexican-inspired dishes, as shredded chicken wraps, Chimichangas, Burritos, Flautas, Tamales, or served Buttered Noodles.
Jump to:
- What is Pan con Pollo?
- Brief Highlight Of Our Pan con Pollo Recipe:
- Pan con Pollo Ingredients
- Tools you'll need
- How to Make Pan con Pollo
- How to Assemble Pan con Pollo
- Substitutions
- Variations
- How to Serve
- How to Store & Re-Heat
- Make-Ahead
- Tips for Making The Best Pan Con Pollo
- FAQ
- Notes:
- Related Recipes:
- Watch How to Make Pan con Pollo
- 📋 Recipe
What is Pan con Pollo?
Pan con Pollo, also known as Panes con Pollo, is a Salvadoran Sandwich traditionally served hot on a submarine bread filled with chicken, turkey, and fresh vegetables. It originated in El Salvador, where the most popular filling is chicken simmered in tomato sauce and El Relajo spices before being hand-pulled into a hearty sandwich. Fresh tomato, cucumbers, raw onion, watercress, shredded cabbage, and, on occasion, hard-boiled eggs are included in the preparation.
Nowadays, almost every country has its version of Panes con Pollo, like Pan con Pollo Peruano, a popular dish in Peru, or Pan de Pollo Guatemalteco, a popular dish in Guatemala. In addition, there are meat variations and even different cooking methods and other names, such as Panes Relleno, Panes con Pavo, Pan con Chumpe, Panes con Chumpe, and Pan con Pollo Salvadoreño, among others.
Brief Highlight Of Our Pan con Pollo Recipe:
- Taste: Pan con Pollo has a rich and savory taste with a hint of spiciness from the dried chili peppers used in the sauce. The chicken stew is well-seasoned and hearty, while the addition of fresh vegetables provides a refreshing and crunchy contrast. The condiments, including mayonnaise and yellow mustard, add creaminess and tanginess, enhancing the overall flavor of the sandwich.
- Texture: The texture of Pan con Pollo is a delightful combination of tender and moist chicken stew along with crisp and crunchy fresh vegetables. The Bolillo Rolls, toasted to perfection, provide a slightly crusty exterior, making each bite satisfying and enjoyable.
- Method: Making Pan con Pollo involves several steps. The chicken stew is prepared by sautéing dried chili peppers and fresh vegetables, then adding canned tomatoes, seasonings, and rotisserie chicken. After simmering and reducing the sauce, the chicken is shredded and returned to the stew, creating a rich and savory filling.
Pan con Pollo Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Whole Rotisserie Chicken: You can use leftover boiled chicken, roasted chicken, or turkey or make it from scratch with a fresh whole chicken. ( See Notes)
- Fresh Vegetables: I use a combination of onion, tomatoes, and poblano pepper.
- Seasonings: I use Sazon Goya Culantro y Achiote to give a distinctly Latin flavor, but you can use your favorite poultry seasoning.
- Dried Chile Peppers & Ground Black Pepper: This recipe for Pan con Pollo yields a spicy sauce, so if you don't like spicy food or are sensitive to it, reduce the amount of the Chile de Arbol and red pepper flakes or omit them entirely. You can always add more red pepper flakes for a spicier flavor, but you can't return them once added.
- Sugar: I like to add a pinch of sugar to the tomato sauce to reduce the acidity and make it more balanced, but this is optional.
- Knorr Chicken Flavor Bouillon enhances the flavor, but you can substitute it with Kosher salt.
- Bread: The classic way to serve a Salvadoran Sandwich is on hefty bread such as Bolillo, Telera, or Hoagie Bread.
- Toppings: Cabbage, Watercress, cucumbers, radishes, fresh tomato, and onion.
- Condiments: Mayonnaise and yellow mustard are essential in this recipe; they help give a distinctive flavor. I recommend using a generous amount of both to enhance the pan de Pollo flavor even further. However, if you don't like either of them, you can leave them out.
Tools you'll need
How to Make Pan con Pollo
Note: The full instructions are provided in the recipe card below.
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, stirring for 1 to 2 minutes or until the oil turns slightly orange from the chiles. Add the garlic, fresh tomatoes, poblanos pepper, and onion, and cook over medium-low heat until the fresh vegetables soften, occasionally stirring for about 10 minutes.
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. Process the mixture in batches using an immersion or standard blender 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 minutes.
(if the sauce begins to scorch, lower the heat). The sauce is done when the sauce is thickened and no longer watery. Discard the skin and bones from the chicken. Using two forks, shred the chicken into bite-size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Taste and adjust the season with salt and pepper, if needed. Remove the bay leaves.
How to Assemble Pan con Pollo
On a baking sheet lined with parchment paper, assemble all vegetables. Set aside. Preheat the oven to 400° F. Toast your Bolillo Rolls on the middle rack of the oven, either on a sheet pan lined with parchment paper or directly on the grates, for about 10 minutes, flipping it halfway through. Place toasted Bolillo Rolls on each plate, cut lengthwise, and spread mayonnaise on one side of the bread.
On the other side, spread mustard and top each piece of bread with shredded cabbage or two pieces of lettuce, cucumber slices, a couple of onions, fresh tomatoes, and radish slices. Mound the shredded chicken into each piece of bread, scoop a small spoonful of sauce onto each Pan con Pollo, and top with watercress or cilantro. Repeat the process with the remaining Bolillo Rolls. Buen provecho! 😋🍻
Substitutions
- Chicken: Instead of using rotisserie chicken, you can prepare it with fresh chicken. Simply cut it into 8 pieces (backbone discarded), sear it, and then add the rest of the ingredients and cook, occasionally stirring, until the sauce thickens and the chicken is cooked through and tender, about 1 hour.
- Bread: Instead of Bolillo rolls, you can use Telera rolls, Hoagies, or any other sub rolls that can hold all the ingredients.
- Watercress: Chopped cilantro can be used instead of watercress.
- Cabbage: Romain lettuce can be used instead of cabbage.
Variations
- Spicy Pan con Pollo: If you enjoy spicy food, you can increase the amount of red pepper flakes or add chili peppers, such as habanero or serrano, to the sauce for an extra kick of heat.
- Smoky Pan con Pollo: To add a smoky flavor to the dish, roast the fresh tomatoes, Poblano pepper, and onion before adding them to the saucepan. Place them on a baking sheet and broil until the skins blister and char slightly. Then remove the charred skins and proceed with the recipe.
- Avocado Pan con Pollo: Add slices of ripe avocado to the assembled sandwich for a creamy twist. The creamy texture of avocado pairs well with the flavorful chicken and sauce.
- Pickled Vegetables: Instead of using fresh cucumbers, radishes, and onions, you can pickle them for a tangy and crunchy addition to the sandwich. Prepare a quick pickle by combining equal parts vinegar and water with sugar, salt, and your preferred spices. Let the vegetables soak in the pickling liquid for at least 30 minutes before assembling the sandwich.
- Cheese Variation: If you're a cheese lover, you can melt some cheese on top of the shredded chicken and sauce before assembling the sandwich. Use a mild cheese like Monterey Jack or a Mexican blend for a gooey and savory addition.
- Pan con Pavo
How to Serve
- Classic Sandwich: As described in your recipe, you can serve Pan con Pollo as a sandwich. Use hearty bread like Bolillo, Telera, or Hoagie bread, and fill it with the chicken stew and a variety of fresh vegetables, including cabbage, watercress, cucumbers, radishes, tomatoes, and onions. Don't forget the generous spread of mayonnaise and yellow mustard for that authentic flavor.
- Taco or Burrito Filling: Use the Pan con Pollo stew to fill tacos or burritos. Warm up some tortillas, add a scoop of the chicken stew, and top with your favorite taco or burrito ingredients like lettuce, cheese, salsa, and guacamole.
- Quesadillas: Make quesadillas by placing the Pan con Pollo stew between two tortillas with cheese. Grill or cook them until the cheese is melted, and serve with salsa and sour cream.
- Empanadas: Use the chicken stew as a filling for homemade empanadas. Fill the empanada dough with the chicken mixture, seal, and fry or bake until golden brown.
- Nachos: Create Pan con Pollo nachos by layering tortilla chips with shredded chicken, cheese, jalapeños, and other toppings of your choice. Then bake until the cheese is melted and bubbly.
- Pasta: Use the Pan con Pollo sauce as a pasta sauce. Toss it with cooked pasta and serve with grated cheese and fresh herbs.
How to Store & Re-Heat
To store: Leftover Pan con Pollo sauce in the refrigerator in an airtight container for up to 3 days.
To reheat: The chicken stew sauce can be reheated gently on the stovetop over medium heat or in the microwave until thoroughly heated.
Make-Ahead
Chicken Stew "Salsa de Pan con Pollo" can be made up to 3 days ahead. First, let cool, cover, and chill. Then when you're ready to eat, gently reheat on a stovetop over medium heat or in the microwave. Assemble the Pan con Pollo before serving so they don't get soggy.
Tips for Making The Best Pan Con Pollo
- Use Quality Chicken: If you're using a rotisserie chicken as a shortcut, make sure it's a good quality with well-cooked and flavorful meat. Alternatively, if you're using fresh chicken, consider bone-in, skin-on chicken pieces for added richness and flavor.
- Homemade Tomato Sauce: While canned tomato sauce can work in a pinch, making a homemade tomato sauce from scratch with fresh tomatoes will elevate the flavor of your Pan con Pollo. Roasting or simmering the tomatoes before blending can add depth to the sauce.
- Balance the Spices: Adjust the level of spiciness according to your taste preferences. If you prefer a milder version, reduce the chile peppers or omit them altogether. On the other hand, if you enjoy the heat, feel free to add more.
- Seasoning and Seasoning Substitutes: Sazon Goya Culantro y Achiote is a popular seasoning for Latin dishes, but if you can't find it, you can try using a combination of ground cumin, coriander, and annatto (achiote) powder to achieve a similar flavor.
- Fresh Vegetables: Opt for fresh and high-quality vegetables for the sandwich fillings. Crisp and vibrant veggies will add texture and freshness to the overall dish.
- Toasting the Bread: Toast the bolillo rolls just before assembling the sandwiches to ensure they are warm, crispy on the outside, and soft on the inside. It enhances the overall experience.
- Condiments: Don't skip the mayonnaise and mustard. They are essential for adding richness and tanginess to the sandwich. However, if you have personal preferences or dietary restrictions, you can adjust the condiments accordingly.
- Customize Your Sandwich: While the traditional Pan con Pollo follows a specific recipe, feel free to get creative and add your favorite toppings or sauces. Avocado slices, pickled onions, or a squeeze of lime can add exciting flavors.
- Properly Shred the Chicken: Ensure the chicken is thoroughly shredded and evenly mixed with the sauce. This way, every bite will be flavorful and tender.
- Serve Immediately: To prevent the bread from becoming soggy, assemble and serve the sandwiches immediately after toasting the bread and adding the fillings.
- Pairing: Consider serving Pan con Pollo with some traditional Salvadoran sides, such as curtido (a pickled cabbage slaw) or fried plantains, to complete the meal.
FAQ
Can I use fresh chicken?
You can prepare it with fresh chicken instead of rotisserie chicken. Simply cut it into 8 pieces (backbone discarded), sear it, and then add the rest of the ingredients and cook, occasionally stirring, until the sauce thickens and the chicken is cooked through and tender, about 1 hour.
Is using a different type of meat going to ruin the dish?
No, it will not ruin it; you can use any meat of your choice or leftovers, such as Thanksgiving turkey, which I highly recommend so that you have an excuse to make our delicious Pan con Chumpe recipe.
What type of bread is used for Pan con Pollo?
Any hearty sandwich bread such as bolillo or hoagy bread will do.
How do you shred Chicken?
Once cooled, remove the bones and discard them. Then, shred the chicken into bite-size pieces using two forks or your hands.
Notes:
- How to disassemble a Rotisserie Chicken
- Place the chicken breast side up, run a knife down the center of the chicken, and find the bone. Cut just off to one side and slice top-to-bottom down the bone. Next, run the knife down the other side of the breast, along the leg and wing, cutting between the leg/wing and breast.
- The whole breast should be removed easily now. Repeat on the other side. Gently pull the leg from the joint until it separates. If it doesn't come easily, you can use your knife and place a little pressure on the joint to help it free. Repeat the process for the wings. Alternatively, you can pull the meat from the chicken, discarding the skin and bones before adding it to the sauce. However, I highly recommend disassembling the chicken and leaving the bone to help develop more flavor in the sauce.
- Store leftover Pan con Pollo sauce in the refrigerator in an airtight container for three days.
- First, let it cool for five minutes when blending hot liquid, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
Related Recipes:
- Chicken Vegetable Stir Fry
- Chicken Tikka Masala
- Thai Sweet Chili Chicken
- String Bean Chicken
- Sichuan Mala Chicken
Watch How to Make Pan con Pollo
📋 Recipe
How to Make Pan con Pollo
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
- 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, stirring for 1 to 2 minutes or until the oil begins to turn a bit orange from the chiles.
- Add the garlic, fresh tomatoes, poblanos pepper, and onion, and cook over medium-low heat until the fresh vegetables soften, occasionally stirring about 10 minutes. 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 or 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 minutes (if the sauce begins to scorch, lower the heat). The sauce is done when the sauce is thickened and no longer watery.
- Discard the skin and bones from the chicken. Using two forks, shred the chicken into bite-size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Taste and adjust the season with salt and pepper, if needed. Remove the bay leaves.
How to Assemble Pan con Pollo
- On a baking sheet lined with parchment paper, assemble all vegetables. Set aside. Preheat the oven to 400° F
- Toast your Bolillo Rolls on the middle rack of the oven, either on a sheet pan lined with parchment paper or directly on the grates, for about 10 minutes, flipping it halfway through.
- Place toasted Bolillo Rolls on each plate, cut lengthwise, and spread mayonnaise on one side of the bread. On the other side, spread mustard and top each piece of bread with shredded cabbage or two pieces of lettuce, cucumber slices, a couple of onions, fresh tomatoes, and radish slices.
- Mound the shredded chicken into each bread, scoop a small spoonful of sauce onto each Pan con Pollo, and top with watercress or cilantro. Repeat the process with the remaining Bolillo Rolls. Buen provecho! 😋🍻
Notes
- To store: Leftover Pan con Pollo sauce in the refrigerator in an airtight container for up to 3 days.
- To reheat: The chicken stew sauce can be reheated gently on the stovetop over medium heat or in the microwave until thoroughly heated.
- How to disassemble a Rotisserie Chicken: Place the chicken breast side up, run a knife down the center of the chicken, and find the bone. Cut just off to one side and slice top-to-bottom down the bone. Next, run the knife down the other side of the breast, along the leg and wing, cutting between the leg/wing and breast.
- The whole breast should be removed easily now. Repeat on the other side. Gently pull the leg from the joint until it separates. If it doesn't come easily, you can use your knife and place a little pressure on the joint to help it come free. Repeat the process for the wings. Alternatively, you can pull the meat from the chicken, discarding the skin and bones before adding it to the sauce. However, I highly recommend disassembling the chicken and leaving the bone to help develop more flavor in the sauce.
- Store leftover Pan con Pollo sauce in the refrigerator in an airtight container for three days.
- When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
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.
