Salvadoran Shredded Chicken Sandwich

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A beloved Salvadoran street food, this hearty sandwich features tender shredded chicken simmered in a savory tomato-vegetable sauce, piled onto soft toasted rolls with crisp fresh vegetables. Each bite delivers a satisfying mix of warm saucy chicken and crunchy cool toppings that makes it perfect for lunch or casual gatherings.

Nutrition Facts

Per serving (estimated)

• 615 kcalCalories
• 24 gFat
• 6 gSaturated Fat
• 58 gCarbs
• 6 gFiber
• 9 gSugar
• 38 gProtein
• 880 mgSodium
• 890 mgPotassium
• 120 mgCalcium
• 5 mgIron
• 32 mgVitamin C
• 185 mcgVitamin A

Ingredients

For the chicken filling

• 1.5 lbs boneless skinless chicken thighs
• 2 tbsp vegetable oil
• 1 medium white onion, finely diced
• 1 red bell pepper, finely diced
• 4 garlic cloves, minced
• 3 medium Roma tomatoes, finely chopped
• 1 cup tomato sauce
• 1 cup low-sodium chicken broth

For the sauce and vegetables

• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp achiote or sweet paprika
• 1 medium carrot, peeled and diced
• 1 small russet potato, peeled and diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• Salt and black pepper to taste

For assembling

• 4 soft French bread rolls or bolillo-style sandwich rolls
• 1/2 cup mayonnaise
• 2 cups shredded iceberg or romaine lettuce
• 1 cucumber, thinly sliced
• 4 radishes, thinly sliced
• 1 cup fresh watercress or cilantro sprigs
• Lime wedges for serving

Directions

1. Heat the vegetable oil in a large heavy pot over medium-high heat. Add the chicken thighs in a single layer and brown for 3-4 minutes per side until lightly golden. Remove and set aside on a plate.
2. Add the onion, bell pepper, and garlic to the same pot and sauté for 4-5 minutes until softened and fragrant. Stir in the chopped tomatoes and cook for 5 minutes until they break down into a thick saucy base.
3. Pour in the tomato sauce and chicken broth, then add cumin, oregano, achiote, salt, and pepper. Return the chicken to the pot, cover, and simmer gently for 15 minutes to infuse the flavors.
4. Add the carrot, potato, and green beans to the pot. Continue to simmer covered for 12-15 minutes until the vegetables are tender and the chicken is cooked through.
5. Remove the chicken pieces and shred them with two forks, then return the shredded meat to the pot. Stir to coat and simmer uncovered for 4-5 minutes to thicken the sauce slightly.
6. Split the bread rolls open lengthwise and lightly toast the cut sides on a dry skillet or under the broiler for 1-2 minutes until just golden.
7. Spread mayonnaise on both cut sides of each roll. Layer lettuce on the bottom, then spoon a generous portion of the warm chicken and vegetable filling over it.
8. Top with cucumber slices, radishes, and a handful of watercress. Close the sandwich and serve immediately with lime wedges on the side for squeezing over the filling.

Cook’s Notes

• Traditional panes con pollo uses soft slightly sweet French bread rolls; bolillos work well and are widely available at Latin markets.
• For deeper flavor, marinate the chicken thighs in lime juice, garlic, and salt for 30 minutes before browning.
• Ach paste or annatto seed gives the sauce its characteristic golden-red color; substitute with sweet paprika if you cannot find it.
• The filling actually tastes better the next day, so make it ahead and reheat gently before assembling your sandwiches.
• Serve with curtido (Salvadoran pickled cabbage slaw) or a simple tomato and onion salad for a complete traditional meal.

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