Today, we’re going to dive into the mouthwatering world of Pan Con Pollo, a delicious and classic recipe that brings together tender chicken, aromatic spices, and warm, comforting bread. With its rich flavours and irresistible aroma, Pan Con Pollo is a beloved dish and comforting dish that hails from the vibrant culinary heritage of Latin America particularly El Salvadoran that has been passed down through generations, and it never fails to satisfy.
Ingredients:
4 boneless, skinless chicken breasts
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon garlic powder
Salt and pepper to taste
2 tablespoons olive oil
1 onion, chopped
2 bell peppers, sliced
3 cloves garlic, minced
1 cup chicken broth
1 can (14 oz) diced tomatoes
1 teaspoon dried oregano
1 teaspoon ground coriander
4 sandwich rolls or French bread
Sliced avocado, for serving
Chopped cilantro, for garnish
Instructions:
In a small bowl, mix the cumin, paprika, garlic powder, salt, and pepper. Rub the spice mixture over the chicken breasts.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and sliced bell peppers. Cook for 5 minutes, or until the vegetables are softened.
Add the minced garlic to the skillet and cook for an additional 1 minute.
Pour in the chicken broth and diced tomatoes, then stir in the dried oregano and ground coriander. Bring the mixture to a simmer.
Return the cooked chicken breasts to the skillet and simmer for an additional 5 minutes, allowing the flavours to meld together.
To serve, place a chicken breast on each sandwich roll or slice of French bread. Spoon the vegetable and sauce mixture over the chicken. Top with sliced avocado and chopped cilantro.
Related
- Chicken Minestrone Soup
- Chicken Napoli
- Marry Me Chicken Recipe
- Chicken and creamy bacon with mushroom pasta
Pan Con Pollo
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and pepper
- 2 tbsp olive oil
- 1 onion, chopped
- 2 bell peppers, sliced
- 2 cloves garlic, minced
- 1 chicken broth
- 1 can (14 oz) diced tomatoes
- 1 tsp dried oregano
- 1 tsp ground coriander
- 4 sandwich rolls or French bread
- Sliced avocado, for serving
- Chopped cilantro, for garnish
Instructions
- In a small bowl, mix the cumin, paprika, garlic powder, salt, and pepper. Rub the spice mixture over the chicken breasts.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and sliced bell peppers. Cook for 5 minutes, or until the vegetables are softened.
- Add the minced garlic to the skillet and cook for an additional 1 minute.
- Pour in the chicken broth and diced tomatoes, then stir in the dried oregano and ground coriander. Bring the mixture to a simmer.
- Return the cooked chicken breasts to the skillet and simmer for an additional 5 minutes, allowing the flavours to meld together.
- To serve, place a chicken breast on each sandwich roll or slice of French bread. Spoon the vegetable and sauce mixture over the chicken. Top with sliced avocado and chopped cilantro.