El Auténtico Pan con Pollo Salvadoreño

Ingredients

• dried Guajillo chilies2
• dried Ancho or Pasilla chile1
• sesame seeds3 tbsp
• hulled pumpkin seeds2 tbsp
• raw unsalted peanuts2 tbsp
• dried bay leaves3
• dried oregano1 tsp
• dried thyme1 tsp
• whole black peppercorns1/2 tsp
• whole cloves4
• annatto powder1 tbsp
• bone-in skinless chicken thighs3 lb
• yellow mustard2 tbsp
• mayonnaise2 tbsp
• Worcestershire sauce2 tbsp
• garlic powder1 tsp
• chicken bouillon powder1 tsp
• neutral oil1 tbsp
• Roma tomatoes6 large
• white onion1 med
• green bell pepper1 med
• garlic4 cloves
• bolillo roll1/2 med
• chicken broth2 cup
• neutral oil or butter1 tbsp
• white onion1 small
• carrot1 large
• jalapeño1 med
• green cabbage1/2 small
• mayonnaise1/2 cup
• yellow mustard2 tbsp
• bolillo rolls6 large
• fresh watercress1 bunch
• cucumber1 med
• radishes6 med
• Roma tomatoes2 med
• hard-boiled eggs3 large

Method

1. 01

   Toast the chilies for the relajo.

   Heat a dry skillet over medium-low heat and toast the dried Guajillo and Ancho chilies for 1 to 2 minutes per side until fragrant but not blackened, then remove and set aside.

2. 02

   Toast the remaining relajo spices.

   In the same skillet, add the sesame seeds, pumpkin seeds, peanuts, bay leaves, oregano, thyme, peppercorns, and cloves, stirring constantly for 2 to 3 minutes until golden and releasing their oils without burning.

3. 03

   Grind the relajo.

   Let all toasted ingredients cool completely, then transfer to a spice grinder or high-powered blender, add the annatto powder, and grind into a fine powder.

4. 04

   Sauté the escabeche vegetables.

   In a large skillet, heat the oil or butter over medium heat, add the julienned small onion, carrot, and jalapeño, and sauté for 2 to 3 minutes until they begin to soften but retain their crunch.

5. 05

   Wilt the cabbage.

   Add the shredded cabbage to the pot, toss thoroughly for exactly 1 to 2 minutes to slightly wilt it, and immediately remove from heat to cool.

6. 06

   Finish the escabeche.

   Once the vegetables have cooled to room temperature, vigorously fold in the half cup of mayonnaise and two tablespoons of mustard until creamy, season with salt and pepper, and store in the refrigerator.

7. 07

   Marinate the chicken.

   In a large bowl, whisk together the mustard, mayonnaise, Worcestershire sauce, garlic powder, and bouillon, then toss the chicken thighs until thoroughly coated.

8. 08

   Sear the chicken.

   Heat one tablespoon of oil in a large Dutch oven over medium-high heat and sear the chicken thighs for 3 to 4 minutes per side until they develop a deep golden-brown crust, then set aside.

9. 09

   Broil the vegetables for the salsa criolla.

   Place the halved tomatoes, quartered onion, green bell pepper, and garlic cloves on a foil-lined baking sheet and broil on high for 7 to 10 minutes until softened with dark, charred blisters.

10. 10

    Blend the salsa criolla.

    Transfer the charred vegetables to a blender along with 3 tablespoons of the prepared relajo powder, the chicken broth, and the deeply toasted piece of bolillo bread, blending on high until completely smooth and velvety.

11. 11

    Braise the chicken.

    Pour the blended salsa into the Dutch oven, nestle the seared chicken thighs back into the sauce, and gently simmer covered over medium-low heat for 25 to 30 minutes until the chicken easily pulls apart.

12. 12

    Assemble the panes con pollo.

    Line the bottom of the toasted bolillo rolls with a generous handful of fresh watercress, add a piece of the braised chicken spooning extra salsa heavily over the meat, and top with a hearty scoop of the creamy escabeche.

13. 13

    Garnish and serve.

    Layer overlapping slices of cucumber, radish, tomato, and hard-boiled egg on top, and serve immediately with extra sauce on the side for dipping.