Salvadoran Panes con Pollo

Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Season the chicken thighs or breasts with salt and pepper. Add the chicken to the pot and brown on all sides, about 3-4 minutes per side. Add 6 cups of water to the pot, along with a big pinch of salt, the onion, garlic, parsley, cilantro, bay leaf and bell pepper. Simmer until the chicken is cooked through, about 20 minutes.

Once the chicken is cooked, remove it from the pot, shred it and set it aside.

Transfer the remaining solid ingredients from the pot to a blender, then add the seeds, cumin, chili powder, salt, pepper, Mi Rancho Organic Salsa Roja and 4 cups of reserved cooking water, and blend until completely smooth.

Discard any remaining cooking water from the pot, if any, and heat the remaining oil in the pot. Add the blended sauce and cook for about 5 minutes, or until the sauce has deepened in color.

Add the shredded chicken, Worcestershire sauce and tomato paste. Allow this to simmer for about 30 minutes, then check for seasoning, adjust as needed and set aside.

To assemble the sandwiches, cut the bolillos in half lengthwise and spread a thin layer of mayonnaise on the inside.

Add a layer of lettuce, watercress, tomatoes, cucumber and radish inside the bread, then add a couple pieces of turkey. Don’t forget to spoon over some of the delicious, savory sauce over the sandwich, and enjoy!