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Name: Panes con Pollo
Total time: 1 h 30 min
Yield: Serves 6
Cuisine: El Salvador
Ingredients: 1 kg bone-in chicken pieces; 400 g ripe tomatoes; 1 white onion; 1 green bell pepper; 4 cloves garlic; 750 ml water; 1 tsp ground cumin; 1 tsp dried oregano; 2 bay leaves; 2 tsp salt; 1/2 tsp black pepper; 2 tbsp vegetable oil; 6 crusty French rolls; 1 bunch watercress

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El Salvador1 h 30 minServes 6cooked before

Panes con Pollo

Ingredients14

bone-in chicken pieces1 kg
ripe tomatoes400 g
white onion1
green bell pepper1
garlic4 cloves
water750 ml
ground cumin1 tsp
dried oregano1 tsp
bay leaves2
salt2 tsp
black pepper1/2 tsp
vegetable oil2 tbsp
crusty French rolls6
watercress1 bunch

meatvegetableotherspice & saucegrain

Method

Simmer the chicken in the water with salt, bay leaves, and half the onion until tender, about 40 minutes. Remove the chicken, reserve the broth, and shred the meat, discarding skin and bones.
Blend the tomatoes, remaining onion, bell pepper, and garlic with a ladle of the reserved broth until smooth.
Heat the oil in a pot, pour in the blended sauce, and cook until it darkens and thickens, about 15 minutes.
Stir in the cumin, oregano, black pepper, shredded chicken, and enough broth to make a moist stew. Simmer 15 minutes and adjust the salt.
Split the rolls, fill them generously with the chicken stew, and top with watercress. Serve warm with extra sauce on the side.