Pan con Pollo, a staple in Latin American cuisine, is a mouth-watering sandwich featuring juicy chicken and a delicious combination of toppings, all nestled between two slices of bread. The name literally translates to “bread with chicken,” but this sandwich is so much more than that.
It's a beloved classic that has been enjoyed for generations, with each recipe adding its own unique touch of flavor. Explore the origins and ingredients of this delectable sandwich that has become a fan favorite across the globe.
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Pan con pollo
Pan con Pollo, a heavenly sandwich that originates from Latin America, is made with succulent shredded chicken and an array of mouth-watering toppings. The combination of tender meat and savory condiments is nestled between two slices of bread, creating a perfect blend of flavors and textures.
This classic sandwich has been enjoyed for generations, and its popularity has only grown in recent years due to its delicious taste and hearty nature.
Let's delve deeper into the rich history and unique ingredients that make Pan con Pollo a must-try dish.
What type of bread should be used for Pan con Pollo?
The bread used for Pan con Pollo, a popular Latin American sandwich, is crucial in its overall flavor and texture. While traditional recipes call for a soft and slightly sweet bread called “pan de yema,” it may not always be readily available. In such cases, any soft roll or bun could serve as a substitute. Many people also choose crustier bread like French bread or ciabatta to give the sandwich added texture.
However, the choice of bread ultimately depends on personal preference. Some prefer a softer bread that complements the tender chicken and other ingredients, while others might enjoy the contrast of crustier bread.
Regardless of the bread chosen, it should be sturdy enough to hold up to the moistness of the chicken and any condiments used but not too dense or chewy.
The type of bread selected can greatly impact the taste and enjoyment of this beloved sandwich.
What condiments or toppings can be added to enhance the flavor?
Your Pan con Pollo can be enhanced with various condiments and toppings. The traditional recipe includes shredded chicken, lettuce, tomatoes, and mayonnaise, but there are many ways to customize the sandwich and add your own unique twist. One popular addition is avocado, which adds a creamy texture and slightly nutty flavor. Similarly, bacon or ham can be added for a smoky taste.
For those who enjoy a bit of heat, jalapenos or other spicy peppers can be sliced and added to the sandwich for an extra kick. Other toppings, such as pickles, cheese, or grilled onions, can also be used to add more depth and flavor to the sandwich.
Finally, the bread itself can also be customized to enhance the flavor. For example, using garlic or herb-infused bread can add subtle yet enticing flavors to the sandwich.
The possibilities are endless when it comes to customizing Pan con Pollo with your favorite condiments and toppings.
What cultural significance does this sandwich hold in the regions where it is popular?
Pan con Pollo, or chicken sandwich, holds cultural significance in the regions where it is popular, particularly in Latin America and the Caribbean. Food is a central component of socialization and community in these areas, and Pan con Pollo is often associated with family gatherings, street food vendors, and roadside cafes. It is also a popular dish for celebrations and festivals, such as Christmas and Independence Day.
The sandwich represents the blending of cultures, with Spanish, African, and indigenous influences evident in its ingredients and preparation. Its popularity can also be attributed to its affordability and accessibility, making it a staple dish for people of all socioeconomic backgrounds.
Furthermore, Pan con Pollo is also a symbol of pride and identity for many Latin Americans, representing their unique cuisine and culture. It has become an integral part of daily life, and a tradition passed down from generation to generation, making it a beloved classic that holds a special place in the hearts of many.
What ingredients are needed to make Pan con Pollo?
Get ready for a tantalizing dish that's quick and easy to make! You can whip up a delicious meal with just 30 minutes of prep time and 30 minutes of cook time. To serve eight people, you'll need the following ingredients:
- Medium tomatoes – Diced, used to add a juicy burst of flavor
- Can crushed tomatoes with green chiles – Add a juicy, tangy quality, while the green chiles provide a mild level of heat that can give the sandwich a little kick.
- Tomato sauce
- Brown sugar- add a subtle sweetness
- Extra virgin olive oil, olive oil, canola, or vegetable oil
- Yellow onion- chopped, add a savory and slightly sweet flavor as well as a nice crunch
- Red bell pepper– chopped,
- Garlic -minced
- Chili powder– add a mild to moderate level of heat, as well as a smoky flavor
- Ground black pepper-adds a subtle heat and depth of flavor
- Kosher salt– to taste
- Dried oregano-add a floral and slightly bitter flavor, as well as aroma
- Smoked paprika- to add a smoky and slightly sweet flavor, as well as a vibrant color
- Chicken broth- used to add depth of flavor and moisture
- Lime Juice- add a tangy and citrusy flavor, as well as freshness
- Lime Zest
- Bay leaves – add a subtle and earthy flavor, as well as aroma
- Chile Ancho- add a mild and fruity flavor, as well as a deep red color
- Chile Guajillo – add a mildly spicy and fruity flavor
- Jalapeno- create a crunchy texture and add spicyness
- Sazon goya culantro y achiote- serves as a seasoning blend
- Salt and pepper– to taste
- Store-bought rotisserie chicken, portioned large pieces
- Brioche buns– serve as the bread component providing a slightly sweet and buttery taste.
- Sliced cheddar cheese – add a creamy, savory flavor and a gooey texture.
- Mayo –helps to keep the sandwich moist
- Mustard-helps to enhance the overall taste of the sandwich
- Sliced red onion-add a crisp
- Tomato salsa– brings a touch of heat and acidity for a well-balanced taste.
How to make Pan con pollo?
Get ready to cook up a storm! With all your ingredients in hand, it's time to bring this delicious recipe to life.
Start with a large saucepan over medium-high heat and heat the olive oil. When hot, add the chile arbol, chile guajillo, and saute, stirring for 1 to 2 minutes.
Next, add the garlic, fresh tomatoes, canned tomatoes, bell pepper, jalapeno, and onion, and cook over medium-low heat until the vegetables soften, occasionally stirring, about 10 minutes.
After that, add the brown sugar, tomato paste, lime juice, zest, 2 cups of chicken broth, paprika, oregano, chili powder, sazon goya culantro y achiote, black pepper, and salt to taste.
Bring the mixture to a boil and immediately reduce heat to low, stirring constantly for a minute. Using a blender, process the mixture until smooth, and pour it back into the saucepan.
Add the pieced, bone-in rotisserie chicken and bay leaves to the saucepan, bring the sauce to a simmer, and cook until it has reduced slightly, for about 30 minutes stirring occasionally. The sauce is done when thickened and no longer watery.
Now you should discard the skin and bones from the chicken, and using two forks, shred the chicken into bite-size pieces. Return the meat to the stew, stir, taste for salt and pepper, and bring to a simmer. Remove and discard the bay leaves.
It's time to bring Pan con Pollo together! Begin by preheating your oven to 400°F in preparation for assembling this sandwich. Slice the brioche buns in two, place on a baking sheet, and toast.
After that, spread mayonnaise on the bottom side of the bread. On the other side, spread mustard. Then top each bottom piece of bread with sliced red onion and lots of shredded chicken, and scoop a spoonful of sauce on top.
Add the cheese and broil until melted. Top with salsa and cilantro. Place the top bun on top and serve.
- 3 medium tomatoes, diced
- 1- 28 oz can crushed tomatoes with green chiles
- 1 tablespoon tomato sauce
- 1 tablespoon brown sugar
- 1/4 cup extra virgin olive oil, olive oil, canola, or vegetable oil
- 1 large yellow onion, chopped
- 1 red bell pepper, chopped
- 6 cloves garlic, minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground black pepper
- Kosher salt , to taste
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 2 cups chicken broth
- juice of 1 lime
- Zest of 1 lime
- 2 bay leaves
- 1 Chile Ancho
- 1 Chile Guajillo
- 1 jalapeno
- 1 packets sazon goya culantro y achiote
- Salt and pepper to taste
- 1 store-bought rotisserie chicken, portioned large pieces
- Brioche buns
- Sliced cheddar cheese
- Sliced red onion
- Tomato salsa
- Place a large saucepan over medium-high heat and heat the olive oil. When hot, add the chile arbol, chile guajillo, and saute, stirring for 1 to 2 minutes.
- Next, add the garlic, fresh tomatoes, canned tomatoes, bell pepper, jalapeno, and onion, and cook over medium-low heat until the vegetables soften, stirring occasionally about 10 minutes.
- After that, add the brown sugar, tomato paste, lime juice, zest, 2 cups of chicken broth, paprika, oregano, chili powder, sazon goya culantro y achiote, black pepper, and salt to taste.
- Bring the mixture to a boil and immediately reduce heat to low, stirring constantly for a minute.
- Using a blender, process the mixture until smooth, and pour it back into the saucepan.
- Add the pieced, bone-in rotisserie chicken and bay leaves to the saucepan, bring the sauce to a simmer, and cook, until it has reduced slightly, for about 30 minutes stirring occasionally. The sauce is done when thickened and no longer watery.
- Now you should discard the skin and bones from the chicken, and using two forks, shred the chicken into bite-size pieces. Return the meat to the stew, stir, taste for salt and pepper, and bring to a simmer. Remove and discard the bay leaves.
Assemble Pan con Pollo
- Preheat the oven to 400° F
- Slice the brioche buns in two, place on a baking sheet, and toast.
- Spread mayonnaise on the bottom side of the bread. On the other side, spread mustard. Top each bottom piece of bread with sliced red onion lots of shredded chicken, and scoop a spoonful of sauce on top.
- Add the cheese and broil until melted.
- Top with salsa and cilantro. Place the top bun on top and serve.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 259Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 32mgSodium: 666mgCarbohydrates: 23gFiber: 4gSugar: 11gProtein: 8g
These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.