Pan Con Pollo
Discover the flavours of El Salvador with our authentic Pan Con Pollo recipe — a perfect blend of tender chicken, vegetables, and spices.
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.