PANES CON POLLO SALVADOREÑOS RECIPES

Steps:

• 1. Desmenuzamos toda la pechuga de pollo o la cortamos en tiras, la sazonamos a nuestro gusto para después cocinarla en una sartén con aceite de oliva. Guardamos parte de la salsa que haya producido. 2. Trituramos los tomates y toda la cebolla a la que agregaremos la salsa del pollo. 3. Lo pasamos todo a una sartén para que se vaya cociendo a fuego muy lento. Pasados unos minutos, añadimos la margarina y el vinagre. 4. Pasamos todo a las baguettes bien abiertas a las que rociaremos parte de la salsa que haya salido de la sartén. 5. Podemos añadir un par de hojas de lechuga a nuestro bocata junto al pepino en rodajas en un plato lo suficientemente grande.

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."