Panes con Pollo (also known as Pan con Pollo) is an iconic Salvadoran chicken sandwich made with tender shredded chicken simmered in a rich tomato-based recado, tucked inside a bolillo roll, and topped with crisp vegetables.
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It's a traditional holiday dish in El Salvador, enjoyed year-round for birthdays and gatherings, and it's also a popular Salvadoran street food.
If you've already tried our quick version - Pan con Pollo recipe made with rotisserie chicken - you'll love this authentic Panes con Pollo Salvadoreño even more.
In this from-scratch version, we simmer a whole chicken in a homemade recado, a classic Salvadoran-style sauce that adds depth, color, and rich, comforting flavor.
If you prefer something quicker, don't miss our oven-roasted Pan con Pollo Salvadoreño recipe - a faster method with all the traditional taste.
This homemade Panes con Pollo is simple, delicious, and incredibly versatile-perfect served as a filling in a sandwich, over white rice, or even with noodles.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Crushed Tomatoes: They create a rich, flavorful base for the sauce, adding body and color.
- Olive Oil: helps brown the Chicken and build flavor while giving the sauce a smooth, balanced texture.
- Fresh Chiles (Ancho, Guajillo, Pasilla, and Árbol): bring depth, warmth, and mild heat-the heart of Salvadoran flavor.
- Onion, Garlic & Poblano: form the aromatic base of the sauce, adding savory depth and a hint of freshness.
- Whole Chicken: adds richness and tenderness; cooking it whole infuses the sauce with extra flavor.
- Sazón Goya & Chicken Bouillon: enhance the sauce with a well-rounded Latin flavor and a savory, seasoned taste.
- Cabbage, Tomato, Radish & Cucumber: add crispness and freshness that balance the saucy, spiced Chicken.
- Bolillo or Telera Rolls: sturdy yet soft, they soak up the sauce perfectly without falling apart.
- Relajo Salvadoreño: a traditional Salvadoran spice mix of toasted chiles, seeds, and spices that adds rich, earthy flavor and mild heat to dishes like Pan con Pollo and Panes con Pavo. I don't add it to my chicken stew since I prefer the flavor without it, but if you'd like to use it, add 1 bag-lightly toast it first, then blend it with the tomatoes. (You can find the product link here.)
How to Make Panes con Pollo
Note: Full instructions are provided in the recipe card below.
1. Prepare the Chicken: Cut each chicken into 8 pieces using a sturdy knife or kitchen shears. Remove the backbone by cutting along both sides, and trim off the wingtips. Reserve the backbone, wingtips, and giblets-except for the liver-to make chicken stock, or discard them if preferred. (If you like, cut the backbone in half crosswise and add it directly to this dish for extra flavor.)
2. Section the Chicken: Place the chicken breast-side down on a cutting board and cut it in half lengthwise through the breastbone. Cut off the wings at the joint connecting them to the breast. Separate the legs from the breasts, and cut each leg in half at the joint. Repeat with the remaining chicken.
3. Brown the Chicken: Season the chicken pieces generously with salt and pepper. In a wide (at least 12-inch), 5-quart braising pan, heat 2 tablespoons of olive oil over medium-high heat until a piece of chicken dipped in the oil sizzles actively. Add as many pieces of chicken as will fit without touching-do not overcrowd the pan. Brown the chicken in batches if necessary. Remove each batch as it browns and set aside.
4. Toast the Chiles: In a large skillet over medium heat, toast the dried chiles de árbol, stirring often, until fragrant and slightly darkened in spots, about 1 minute. Transfer to a bowl.
5. Toast the Guajillo Chiles: Add the guajillo chiles to the same skillet, pressing them flat with a spatula. Toast until the insides lighten in color and release their aroma, then flip and toast the other side. Transfer to the bowl with the chiles de árbol. Cover with 4 cups of hot water and place a plate on top to keep them submerged.
6. Make the Sauce Base: In the same braising pan, add the onion, garlic, and poblano to the remaining fat. Cook, stirring occasionally, until the vegetables are tender and softened, about 10 minutes. Add the soaked chiles using tongs or a slotted spoon, along with 2 cups of their soaking liquid. Then, use an immersion blender to purée the mixture until smooth. (Alternatively, blend in batches using a countertop blender.)
7. Simmer the Chicken: Add the crushed tomatoes, tomato sauce, and bay leaves. Season with chicken bouillon, Sazón Goya, sugar, and black pepper to taste. Bring the mixture to a boil, then tuck the browned chicken pieces into the sauce. Adjust the heat to maintain a gentle simmer, cover, and cook for 20 minutes, stirring occasionally. Continue cooking, covered, until the chicken is tender and falling off the bone, about 45 minutes to 1 hour.
8. Check the Liquid: Check the level of the liquid as the chicken cooks-it should barely cover the pieces. Add small amounts of water if needed to maintain the proper consistency.
9. Shred the Chicken: Once cooked, remove the skin and bones from the chicken. Using two forks, shred the meat into bite-sized pieces and return it to the sauce. Adjust seasoning with salt and pepper, and remove the bay leaves before serving.
10. Prepare the Vegetables: Arrange all prepared vegetables on a parchment-lined baking sheet and set aside. Preheat the oven to 400°F (200°C). Toast the bolillo rolls on a baking sheet or directly on the oven grates for about 10 minutes, flipping halfway through.
11. Assemble the Sandwiches: Slice each toasted roll lengthwise. Spread mayonnaise on one side and mustard on the other-layer with shredded cabbage or lettuce, cucumber slices, onion, tomato, and radish. Add a generous portion of shredded chicken with sauce, then top with watercress or cilantro. Repeat with the remaining rolls and serve warm.
Hint: If you enjoy a deeper, more traditional Salvadoran flavor, try adding Relajo Salvadoreño. Lightly toast the mix first, then blend it with the tomatoes for a richer, more aromatic sauce.
Storage, Make Ahead, & Freezing
Storage: Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat until warmed through.
Make Ahead: You can prepare the sauce and chicken up to 3 days in advance. Reheat before assembling the sandwiches, and toast the bread fresh for the best texture.
Freezing: I don't recommend freezing this dish-it's best enjoyed fresh.
Camila's Tips & Variations
- Use a whole chicken for the richest flavor and juiciest texture. The mix of light and dark meat gives the sauce depth.
- Toast the chiles just until fragrant-over-toasting can make the sauce bitter.
- For a milder version, skip the chile de árbol or use only one.
- Add a touch of Relajo Salvadoreño if you prefer a more traditional Salvadoran flavor-lightly toast and blend it with the tomatoes.
- Always toast the bread before assembling to keep it crisp and prevent it from getting soggy.
- Serve with curtido or pickled onions on the side for extra freshness and balance.
Frequently Asked Questions
What kind of bread works best?
Pan francés is the traditional choice, but bolillo or telera rolls work perfectly too. They're sturdy enough to hold the saucy chicken without getting soggy.
Is Pan con Pollo spicy?
It's typically mild. The heat comes from the dried chiles, so you can easily adjust the spice level by adding or reducing the chile de árbol.
What toppings can I add?
Classic toppings include shredded cabbage or lettuce, tomato, cucumber, radish, onion, and watercress. You can also add pickled jalapeños, curtido, or avocado slices for extra flavor.
❤️ Love this Panes con Pollo recipe?
Check out our Quick Pan con Pollo recipe and Pan de Pavo recipe for more delicious Salvadoran favorites!
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Recipe
Panes con Pollo
Equipment
- 5-quart braising pan or Dutch oven
- Cutting board and sharp knife
- Immersion blender or countertop blender
- Large spoon or ladle
- Parchment-lined baking sheet
- Large serving dish or platter
Ingredients
For the Sauce
- 1 28 oz can crushed tomatoes
- 1 15 oz tomato sauce
- ¼ cup extra virgin olive oil (or olive, canola, or vegetable oil)
- 1 large yellow onion , chopped
- 1 Poblano pepper or bell pepper (any color), chopped
- 8 cloves garlic , minced
- freshly ground black pepper
- Kosher salt , to taste
- 1 tablespoon dried oregano
- 1 tablespoon sugar
- 2 bay leaves
- 1 Chile Ancho
- 1 Chile Guajillo or Chile California
- 1 Chile Pasilla
- 3 Chile de Árbol (optional, for a spicier sauce)
- 1 packet Sazón Goya con Culantro y Achiote
- 1 tablespoon + 1 teaspoon Knorr chicken-flavored bouillon , adjust to taste
- 1 whole chicken (about 4 to 5 pounds)
- 4 cups water
To Assemble
- 12 or more large hoagie rolls , bolillos, or teleras, as needed
- ½ head of cabbage , shredded (or 16 lettuce leaves)
- 1 bunch watercress
- 2 English cucumbers , unpeeled and thinly sliced
- 10 radishes , thinly sliced
- 1 large white or red onion , halved and thinly sliced
- 2 large firm tomatoes , sliced
- Yellow mustard , as needed
- Mayonnaise , as needed
Instructions
- Cut each chicken into 8 pieces using a sturdy knife or kitchen shears. Remove the backbone by cutting along both sides, and trim off the wingtips.
- Reserve the backbone, wingtips, and giblets-except for the liver-to make chicken stock, or discard them if preferred. (If you like, cut the backbone in half crosswise and add it directly to this dish for extra flavor.)
- Place the chicken breast-side down on a cutting board and cut it in half lengthwise through the breastbone. Cut off the wings at the joint connecting them to the breast.
- Separate the legs from the breasts, and cut each leg in half at the joint. Repeat with the remaining chicken.
- Season the chicken pieces generously with salt and pepper. In a wide (at least 12-inch), 5-quart braising pan, heat 2 tablespoons of olive oil over medium-high heat until a piece of chicken dipped in the oil sizzles actively.
- Add as many pieces of chicken as will fit without touching-do not overcrowd the pan. Brown the chicken in batches if necessary. Remove each batch as it browns and set aside.
- In a large skillet over medium heat, toast the dried chiles de árbol, stirring often, until fragrant and slightly darkened in spots, about 1 minute. Transfer to a bowl.
- Add the guajillo chiles to the same skillet, pressing them flat with a spatula. Toast until the insides lighten in color and release their aroma, then flip and toast the other side.
- Transfer to the bowl with the chiles de árbol. Cover with 4 cups of hot water and place a plate on top to keep them submerged.
- In the same braising pan, add the onion, garlic, and poblano to the remaining fat. Cook, stirring occasionally, until the vegetables are tender and softened, about 10 minutes.
- Add the soaked chiles using tongs or a slotted spoon, along with 2 cups of their soaking liquid. Then, use an immersion blender to purée the mixture until smooth. (Alternatively, blend in batches using a countertop blender.)
- Add the crushed tomatoes, tomato sauce, and bay leaves. Season with chicken bouillon, Sazón Goya, sugar, and black pepper to taste. Bring the mixture to a boil, then tuck the browned chicken pieces into the sauce.
- Adjust the heat to maintain a gentle simmer, cover, and cook for 20 minutes, stirring occasionally. Continue cooking, covered, until the chicken is tender and falling off the bone, about 45 minutes to 1 hour.
- Check the liquid level as the chicken cooks-it should barely cover the pieces. Add small amounts of water if needed to maintain the proper consistency.
- Once cooked, remove the skin and bones from the chicken. Using two forks, shred the meat into bite-sized pieces and return it to the sauce. Adjust seasoning with salt and pepper, and remove the bay leaves before serving.
- For the Torta Assembly
- Arrange all prepared vegetables on a parchment-lined baking sheet and set aside. Preheat the oven to 400°F (200°C). Toast the bolillo rolls on a baking sheet or directly on the oven grates for about 10 minutes, flipping halfway through.
- Slice each toasted roll lengthwise. Spread mayonnaise on one side and mustard on the other-layer with shredded cabbage or lettuce, cucumber slices, onion, tomato, and radish. Add a generous portion of shredded chicken with sauce, then top with watercress or cilantro. Repeat with the remaining rolls and serve warm.
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.
