์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Panes con Pollo Salvadoreรฑo
A beloved Salvadoran sandwich featuring tender, seasoned chicken served in a soft roll with a variety of fresh vegetables and a flavorful sauce. It's a popular dish for gatherings and celebrations.
๐ง ์ฌ๋ฃ
- 1 medium Whole chicken(cut into pieces)
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 4 medium Tomatoes(chopped)
- 1 medium Green bell pepper(chopped)
- 1 tsp Achiote powder
- 2 tbsp Worcestershire sauce
- 1 tbsp Mustard
- to taste Salt
- to taste Black pepper
- 6 French rolls
- as needed Lettuce leaves
- as needed Cucumber slices
- as needed Tomato slices
- as needed Pickled cabbage (curtido)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
In a large pot, sautรฉ the chopped onion and minced garlic in a little oil until softened. Add the chicken pieces and brown them on all sides.
- 2
Add the chopped tomatoes, green bell pepper, achiote powder, Worcestershire sauce, mustard, salt, and pepper. Stir to combine.
- 3
Add enough water to cover the chicken. Bring to a boil, then reduce heat, cover, and simmer for about 45-60 minutes, or until the chicken is cooked through and tender. The sauce should thicken slightly.
- 4
While the chicken is cooking, prepare the rolls by slicing them open. Lightly toast them if desired.
- 5
To assemble the sandwiches, place lettuce leaves on the bottom half of each roll. Add chicken pieces and some of the sauce. Top with cucumber slices, tomato slices, and pickled cabbage (curtido).
- 6
Serve immediately.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a more intense flavor, marinate the chicken for at least 30 minutes before cooking.
- โAdjust the amount of achiote for a deeper color.
- โYou can shred the chicken before assembling the sandwiches for easier eating.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add sliced hard-boiled eggs to the sandwich.
- Include thinly sliced radishes for an extra crunch.