PAN CON POLLO RECIPE

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PAN CON POLLO RECIPE -

This recipe is traditional because it goes down to my roots. It is a chicken sandwich with french bread. A mixture between cabbage and mayonnaise topped off with a special tomato sauce.

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours

Yield 8 serving(s)

Number Of Ingredients 12

10 French bread
1 large carrot, grated
1 chicken (5 to 6 lbs.)
1/2 head cabbage, finely shredded
3 carrots, peeled and shredded
1/2 onion, thinly sliced lengthwise
1 teaspoon crumbled dried oregano
1/2 cup mayonnaise (to taste)
1/2 cup mayonnaise
16 thin slices ripe tomatoes
1/2 cucumber, thinly sliced
8 radishes, sliced

Steps:

  • 1. Bring a large pot of lightly salted water to a boil. Turn off heat and stir in cabbage and carrots; let stand for 2 minutes then drain in a colander. Rinse well with cold water, then squeeze dry.
  • 2. Place shredded cabbage and carrots into a large bowl along with the onion, oregano, and mayonnaise. Mix together until you have a mixture resembling coleslaw. This is the curtido.
  • 3. To prepare sandwiches, lightly spread each roll with mayonnaise and pile with meat. Place a scoop of curtido on top of the CHICKEN, and finish with sliced tomatoes, cucumbers, watercress and radishes.
  • all bread is cut in half as pictured above and is put little mayonnaise, some cabbage, tomato, cucumber, radish, then the piece of chicken, watercress and lettuce. You can also use a turkey instead of chicken breast.

Nutrition Facts : Calories 431.3, FatContent 10.7, SaturatedFatContent 3, CholesterolContent 42.5, SodiumContent 497, CarbohydrateContent 62.6, FiberContent 7.5, SugarContent 12.5, ProteinContent 23.4

THE BEST PAN CON POLLO | SHREDDED CHICKEN SANDWICH



The Best Pan Con Pollo | Shredded Chicken Sandwich image

This hearty chicken stew for Pan con Pollo, made with rotisserie chicken, 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.

Provided by Camila Benitez

Categories     Main Course

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 12

Number Of Ingredients 28

8 fresh tomatoes (, chopped)
1- 28 oz can crushed tomatoes
1/4 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)
1/2 teaspoon red pepper flakes
1/4 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
1 packets sazon goya culantro y achiote
2 tablespoons knorr chicken flavor bouillon
1 store-bought rotisserie chicken (,Disassemble the chicken into large pieces or leftover turkey from Thanksgiving)
8 or more large hoagie (, submarine, bolillo rolls, or french rolls, as needed)
1 small cabbage (, shredded or 16 leaves remain lettuce (left whole))
1 bunch of Watercress or Cilantro
2 cucumbers (, unpeeled and sliced in thin slices)
8 radishes (, thinly sliced)
1 cup mayonnaise (, to taste)
1 large white or red onion (, cut in half, and thinly sliced)
1 cup yellow mustard (, to taste)

Steps:

  • 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, frequently stirring for 1 to 2 minutes or until the oil begins to turn a bit orange from the chiles; remove them from the pot with a slotted spoon and set aside.
  • Add the garlic, fresh tomatoes, poblanos pepper, and onion, and cook over medium-low heat until the vegetables soften, occasionally stirring about 5 minutes. Return the chiles into the saucepan and add the crushed canned tomato, water; season with chicken bouillon, 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 blender or a 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, 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.
  • Season to taste with salt and pepper, if needed. Remove the bay leaves along with the chicken and set aside until cool enough to handle. Shred into bite-size pieces using your hands or two forks, discarding the bones, and return the meat to the pot.
  • To Assemble the Shredded Chicken Sandwich "Pan con Pollo."

Nutrition Facts : Calories 400 kcal, ServingSize 1 serving

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