Name: Salvadoran Chicken Sandwiches
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Salvadoran
Ingredients: 1 whole chicken (about 1.2 kg, cut into serving pieces); 2 tbsp vegetable oil; 1 medium onion (chopped); 1 red bell pepper (chopped); 3 cloves garlic (minced); 3 medium tomatoes (chopped); 2 tbsp tomato paste; 1 tsp ground cumin; 1 tsp ground achiote (annatto or paprika); 1 tsp dried oregano; 2 bay leaves; 500 ml chicken stock; Salt and freshly ground black pepper (to taste); 4 crusty sandwich rolls (bolillo or baguette-style); 1 small cucumber (thinly sliced); 1 small tomato (sliced); ½ small red onion (thinly sliced); 1 small lettuce (leaves separated and washed); 2 radishes (thinly sliced); 4 tbsp mayonnaise; 1 tbsp mustard; 2 tbsp Worcestershire sauce

Description

A delicious Salvadoran Chicken Sandwich recipe made in one pot, perfect for busy weeknights with comforting flavors.

Ingredients

Scale

1 whole chicken (about 1.2 kg, cut into serving pieces)
2 tbsp vegetable oil
1 medium onion (chopped)
1 red bell pepper (chopped)
3 cloves garlic (minced)
3 medium tomatoes (chopped)
2 tbsp tomato paste
1 tsp ground cumin
1 tsp ground achiote (annatto or paprika)
1 tsp dried oregano
2 bay leaves
500 ml chicken stock
Salt and freshly ground black pepper (to taste)
4 crusty sandwich rolls (bolillo or baguette-style)
1 small cucumber (thinly sliced)
1 small tomato (sliced)
½ small red onion (thinly sliced)
1 small lettuce (leaves separated and washed)
2 radishes (thinly sliced)
4 tbsp mayonnaise
1 tbsp mustard
2 tbsp Worcestershire sauce

Cook Mode Prevent your screen from going dark

Instructions

Clean the chicken pieces thoroughly and pat them dry. Season lightly with salt and pepper.
In a large pot, heat vegetable oil over medium heat. Brown the chicken pieces on all sides for about 5-7 minutes. Remove and set aside.
In the same pot, sauté onion, bell pepper, and garlic for about 3 minutes until fragrant.
Add chopped tomatoes and cook until they start breaking down (about 5 minutes). Stir in tomato paste, cumin, achiote, oregano, and bay leaves; cook for another 2 minutes.
Return the browned chicken to the pot, cover and bring to a gentle boil. Reduce heat and simmer for 35-40 minutes until chicken is tender.
Once cooked, remove chicken, allow to cool slightly, then shred.
Slice the rolls, lightly toast them, and prepare dressing by mixing mayonnaise, mustard, and Worcestershire sauce.
Assemble sandwiches by spreading dressing, adding lettuce, tomato, cucumber, onion, radish, and shredded chicken. Drizzle with sauce from the pot.
Serve warm, optionally wrapped in paper.

Notes

Customize the recipe with any leftover vegetables you have. Store leftovers in an airtight container for up to 3 days.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Braising
Cuisine: Salvadoran

Nutrition

Serving Size: 1 sandwich
Calories: 450
Sugar: 5g
Sodium: 600mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 25g
Cholesterol: 90mg