Pan con Pollo Salvadoreño (also called Panes con Pollo Salvadoreños) is a traditional Salvadoran chicken sandwich made with chicken simmered in a tomato-based recado and tucked inside a crusty French-style roll (pan francés).
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It's topped with cabbage, cucumber, tomato, radish, and watercress. This classic Salvadoran dish is enjoyed during Christmas, New Year's, and family gatherings.
My Pan con Pollo Salvadoreños recipe is easy to make and stays true to authentic Salvadoran flavor.
Instead of simmering the chicken on the stovetop, I marinate it and roast it in the oven with a homemade recaudo sauce made from broiled vegetables and a traditional relajo spice mix.
This oven-baked method enhances the flavor, locks in moisture, and ensures tender, juicy chicken coated in a rich, tomato-based sauce.
It's a simple, flavorful, and mess-free way to enjoy this classic Salvadoran chicken sandwich-perfect for family dinners, parties, or meal prep. Best of all, the flavors taste even better the next day.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Chicken: I use 5 pounds of boneless, skin-off (or skin-on, if preferred) chicken thighs, or 1 whole chicken cut into 8 pieces.
- Yellow mustard: Adds tang and helps tenderize the chicken.The regular kind used on hot dogs, not powder.
- White vinegar: Balances the richness and brightens the flavor.
- Kosher salt and black pepper: Enhance the overall taste.
- Celery: Adds subtle aroma and earthy depth.
- Garlic: Builds a savory base for the recaudo.
- Roma tomatoes: Create the rich, tomato-based sauce.
- Yellow onion: Adds depth and sweetness.
- Green bell pepper (or poblano): Adds mild flavor and texture.
- White sesame seeds: Add nuttiness and authentic Salvadoran flavor.
- Pumpkin seeds (pepitoria): Add body and richness.
- Oregano: Adds herbal and citrusy notes.
- Cloves and allspice: Bring warm spice and depth.
- Bay leaves: Add aroma and balance.
- Pasilla and guajillo chiles: Add mild heat and smoky flavor.
- Achiote powder (or paste): Adds earthy flavor and color.
- Knorr chicken bouillon: Deepens umami flavor.
- Mayonnaise: Adds creaminess to the recaudo.
- Pan francés (French-style rolls): Crispy outside, soft inside-perfect for soaking up sauce.
- Tomato, cucumber, radishes, watercress, and romaine lettuce: Add freshness and crunch.
How to Make Pan con Pollo Salvadoreños
Note: Full instructions are provided in the recipe card below.
Marinate the chicken: In a food processor or blender, combine the celery, garlic, ¼ cup yellow mustard, white vinegar, 1 tablespoon plus 2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper. Blend until smooth, then transfer the mixture to an extra-large bowl. Add the chicken and coat well. Cover and refrigerate for at least 30 minutes, or up to 1 hour.
Broil the vegetables: Preheat the broiler. Arrange the tomatoes, onion, bell pepper (or poblano), celery, and garlic on a baking sheet. Broil until slightly charred, about 7-10 minutes, turning halfway through.
Toast the spices: In a dry skillet over medium heat, toast sesame seeds, pumpkin seeds, oregano, cloves, allspice, bay leaves, and the dried chiles (pasilla and guajillo) until fragrant, about 1 minute. Stir constantly and don't let them burn.
Blend the recaudo sauce: Peel the garlic after broiling, then transfer it along with the other broiled vegetables and toasted spices to a blender. Add achiote, chicken bouillon, and water. Blend until smooth, then taste and adjust seasoning as needed.
Roast the chicken: Preheat the oven to 375°F (190°C). Place the marinated chicken in a roasting pan, and pour the recaudo sauce over it. Cover with foil and bake for 40-45 minutes, or until the chicken is tender and fully cooked (165°F internal temperature). Remove from the oven and season with additional salt if needed.
Toast the bread: Slice the pan francés rolls lengthwise, leaving them connected on one side. Toast until golden and crisp.
Assemble the sandwiches: In a small bowl, combine the remaining ¼ cup mustard and mayonnaise. Spread the mayonnaise mixture inside each roll, then add saucy chicken. Top with tomato, cucumber, radishes, watercress, and romaine lettuce. Spoon a bit more recaudo on top for extra flavor.
Serve: Serve warm with extra recaudo on the side. The flavors deepen and taste even better the next day.
Hint: Toast the pan francés just before serving so it stays crisp when layered with the saucy chicken. Use any extra recaudo as a dipping sauce-or serve it over white rice or noodles. It's too good to waste!
Storage, Make Ahead, & Freezing
Storage: Store leftover chicken and recaudo sauce in an airtight container in the refrigerator for up to 3 days. Keep the bread and vegetables separate to maintain freshness.
Make Ahead: You can prepare the roasted chicken stew 1-2 days in advance. Reheat gently before assembling the sandwiches.
Freezing: I don't recommend freezing-this dish tastes best fresh.
Camila's Tips & Variations
- Pan francés: If you can't find traditional pan francés, use bolillo or baguette rolls-they hold up well with the saucy chicken.
- Short on time: Use shredded rotisserie chicken and simmer it in the recaudo for about 10 to 15 minutes to absorb the flavor.Check out my Panes con Pollo with Rotisserie Chicken recipe for a quicker version.
- Serving idea: Serve any extra recaudo over white rice or noodles.
Frequently Asked Questions
What does "Panes con Pollo" mean in English?
It literally translates to "bread with chicken." It's El Salvador's version of a savory, saucy chicken sandwich packed with vegetables and flavor.
Is Panes con Pollo spicy?
Traditionally, it's mild and family-friendly. The pasilla and guajillo chiles add flavor and color rather than heat.
How long should I marinate the chicken?
No more than 1 hour. A short marinating time keeps the meat tender without breaking down the texture.
What is recaudo sauce made of?
Recaudo is a rich, tomato-based sauce made from broiled tomatoes, onion, bell pepper, garlic, and toasted spices like sesame seeds, pumpkin seeds, and achiote.
What kind of bread should I use?
Traditional pan francés is ideal, but bolillo or baguette rolls also work great-they hold up well to the saucy filling.
❤️ Love This Panes con Pollo Recipe?
If you loved this Panes con Pollo Salvadoreños recipe, be sure to check out my Pan con Pollo recipe made with Rotisserie Chicken for an easy shortcut version of this delicious Salvadoran dish. You might also enjoy my Panes con Pollo recipe without Relajo Mix, or explore my Pan con Pavo recipe-perfect for the holidays or any special occasion!
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Recipe
Pan con Pollo Salvadoreños
Equipment
- Roasting pan or baking dish
Ingredients
For the Chicken
- 5 lb boneless , skin-off (or skin-on, if preferred) chicken thighs, or 1 whole chicken (about 5 lb), cut into pieces
- ½ cup yellow mustard , divided
- ½ cup white vinegar
- Kosher salt (1 teaspoon per lb of chicken)
- 3 celery sticks , trimmed and roughly chopped
- 3 large garlic cloves , slightly smashed
- For the Recaudo (Tomato Sauce)
- 7 Roma tomatoes
- 1 medium yellow onion
- 1 poblano or green bell pepper , cored and halved
- 2 celery stalks , cut into 4-inch pieces
- 3 garlic cloves , unpeeled
- ¼ cup raw white sesame seeds
- 2 tablespoon raw pumpkin seeds
- 1 teaspoon dried oregano
- 4 whole cloves
- ½ teaspoon whole allspice
- 4 dried bay leaves
- 1 guajillo chile (stemmed)
- 1 pasilla chile (stemmed)
- 2 teaspoon achiote paste or powder
- 2 teaspoon chicken bouillon powder , adjust to taste
- 1 cup water
- 4 tablespoon mayonnaise
- 1 tablespoon lemon juice or white vinegar
For Serving
- 14 pan francés (French-style rolls)
- 3 tomato , thinly sliced
- 5 radishes , thinly sliced
- 1 cucumber , thinly sliced
- 1 bunch watercress , rinsed and dried
- 1 head romaine lettuce , leaves separated
Instructions
- Marinate the chicken: In a food processor or blender, combine the celery, garlic, ¼ cup yellow mustard, white vinegar, 1 tablespoon plus 2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper.
- Blend until smooth, then transfer the mixture to an extra-large bowl. Add the chicken and coat well. Cover and refrigerate for at least 30 minutes, or up to 1 hour.
- Broil the vegetables: Preheat the broiler. Arrange the tomatoes, onion, bell pepper (or poblano), celery, and unpeeled garlic on a baking sheet. Broil until slightly charred, about 7-10 minutes, turning halfway through.
- Toast the spices: In a dry skillet over medium heat, toast sesame seeds, pumpkin seeds, oregano, cloves, allspice, bay leaves, and the dried chiles (pasilla and guajillo) until fragrant, about 1 minute. Stir constantly and don't let them burn.
- Blend the recaudo sauce: Peel the garlic after broiling, then transfer it along with the other broiled vegetables and toasted spices to a blender. Add achiote, chicken bouillon, and water. Blend until smooth, then taste and adjust seasoning as needed.
- Roast the chicken: Preheat the oven to 375°F (190°C). Place the marinated chicken in a roasting pan, and pour the recaudo sauce over it.
- Cover with foil and bake for 40-45 minutes, or until the chicken is tender and fully cooked (165°F internal temperature). Remove from the oven and season with additional salt if needed.
- Toast the bread: Slice the pan francés rolls lengthwise, leaving them connected on one side. Toast until golden and crisp.
- Assemble the sandwiches: In a small bowl, combine the remaining ¼ cup mustard and mayonnaise. Spread the mayonnaise mixture inside each roll, then add saucy chicken.
- Top with tomato, cucumber, radishes, watercress, and romaine lettuce. Spoon a bit more recaudo on top for extra flavor.
- Serve: Serve warm with extra recaudo on the side. The flavors deepen and taste even better the next day.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
