Pan Con Pollo Recipe
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
6 sandwiches
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Calories
746 kcal
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Course
Main Course, Lunch
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Cuisine
South American, Salvadoran
Pan Con Pollo Recipe
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These irresistible sandwiches feature a quick and easy chicken stew nestled in Romaine lettuce leaves, then loaded onto hoagie rolls with a cabbage slaw and lots of crunchy fresh veggies.
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Ingredients
- 1 tablespoon butter
- 3 pounds boneless chicken thighs
- 1 large onion chopped
- 1 green bell pepper seeded and chopped
- ½ cup chopped cilantro
- 4-6 cloves garlic minced
- 1 tablespoon Sazon seasoning 2 packets
- 1 tablespoon chicken base or bouillon
- 20 ounces Rotel tomatoes and green chiles
- 2 cups water
For the Slaw –
- 8 ounces cabbage slaw mix
- 1 tablespoon fresh lime juice
- Pinch of salt
For the Sandwiches -
- 6 Hoagie rolls
- 6 Romaine lettuce leaves
- 2 tomatoes sliced
- ½ cup cucumbers sliced
- ½ cup radishes sliced
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Instructions
- Set a large 6 to 8-quart sauce pot over medium heat. Add the butter, chopped onions, chopped bell pepper, cilantro, and garlic. Sauté the vegetables for 3-5 minutes to soften. Then add the chicken pieces, Sazon seasoning, chicken base, Rotel, and water to the pot. Stir well and push the chicken thighs down into the liquid.
- Bring the liquid to a boil. Reduce the heat, just a little, and keep simmering for 20-25 minutes, until the chicken is cooked and the liquid has reduced by half.
- Meanwhile, set out a small mixing bowl for the slaw. Combine the slaw mix, lime juice, and a pinch of salt. Toss well to coat. Then slice the tomatoes, cucumbers, and radishes very thin.
- Use tongs to take the chicken thighs out of the pot. Place them on a cutting board. Use two forks to shred the chicken thighs into small chunks.
- With an immersion blender, purée the remaining ingredients into a thick sauce. *If you don't have an immersion blender, you can also pour the ingredients into a standard blender. Carefully open the vent and purée until smooth. Pour the sauce back into the pot.
- Place the shredded chicken back into the pot. Stir well to cook the chicken in the sauce.
- To Assemble: Place one large romaine leaf in each hoagie roll to act as a liner for the bread. This chicken is extra saucy! Arrange slices of tomato, radishes, and cucumbers around the sides of the lettuce leaves. Scoop the chicken into the Romaine leaves. Top with fresh cabbage slaw and serve hot!
Notes
- The chicken stew can be made several days in advance and assembled right before serving, so feel free to use this as a make ahead meal prep recipe! You can even prep the veggies a day or so in advance.
- Keep each component in its own container and store in the fridge until ready to assemble the sandwiches.
- The saucy pan con pollo should be enjoyed shortly after assembling. But the veggies, slaw, and chicken can be stored in individual containers and kept in the fridge for up to 3 days or so.
Nutrition Information
Show Details
Serving
1sandwich
Calories
746kcal
(37%)
Carbohydrates
46g
(15%)
Protein
45g
(90%)
Fat
42g
(65%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
8g
Monounsaturated Fat
16g
Trans Fat
0.3g
Cholesterol
227mg
(76%)
Sodium
832mg
(35%)
Potassium
1000mg
(29%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Vitamin A
3885IU
(78%)
Vitamin C
60mg
(67%)
Calcium
101mg
(10%)
Iron
14mg
(78%)
Nutrition Facts
Serving: 6sandwiches
Amount Per Serving
Calories 746 kcal
% Daily Value*
| Serving | 1sandwich | |
| Calories | 746kcal | 37% |
| Carbohydrates | 46g | 15% |
| Protein | 45g | 90% |
| Fat | 42g | 65% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 227mg | 76% |
| Sodium | 832mg | 35% |
| Potassium | 1000mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 3885IU | 78% |
| Vitamin C | 60mg | 67% |
| Calcium | 101mg | 10% |
| Iron | 14mg | 78% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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