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Pan Con Pollo Recipe

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6 sandwiches
Calories: 746 kcal
Course: Main Course , Lunch
Cuisine: South American , Salvadoran

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Place the shredded chicken back into the pot. Stir well to cook the chicken in the sauce.
  7. 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

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

% 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.