El Auténtico Pan con Pollo Salvadoreño

Before you start

• Toast the dried chilies for the relajo.

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

• Toast the remaining relajo seeds and spices.

  In the same skillet, toast the sesame seeds, pumpkin seeds, peanuts, bay leaves, oregano, thyme, peppercorns, and cloves for 2 to 3 minutes, stirring constantly until golden and fragrant. Do not let them burn.

• Grind the relajo into a fine powder.

  Let the toasted ingredients cool completely. Transfer to a spice grinder with the annatto powder and grind into a fine powder.

• Sauté the escabeche aromatics.

  In a large skillet, heat 1 tablespoon of oil over medium heat. Add the julienned onion, carrot, and jalapeño, sautéing for 2 to 3 minutes until they begin to soften but retain their crunch.

• Wilt the cabbage and cool.

  Add the shredded cabbage to the hot vegetables. Toss for exactly 1 to 2 minutes to slightly wilt the cabbage, then immediately remove from heat and allow to cool to room temperature.

• Dress the escabeche with mustard and mayonnaise.

  Once cooled, vigorously fold in 1/2 cup of mayonnaise and 2 tablespoons of yellow mustard until creamy. Season with salt and pepper, and refrigerate.

Ingredients

• dried Guajillo chilies2 large
• dried Ancho or Pasilla chile1 large
• sesame seeds3 tbsp
• pumpkin seeds2 tbsp
• peanuts2 tbsp
• dried bay leaves3 med
• dried Mexican oregano1 tsp
• dried thyme1 tsp
• whole black peppercorns1/2 tsp
• whole cloves4 small
• annatto powder1 tbsp
• bone-in skinless chicken thighs3 lb
• yellow mustard4 tbsp
• mayonnaise1/2 cup
• Worcestershire sauce2 tbsp
• garlic powder1 tsp
• chicken bouillon powder1 tsp
• neutral oil2 tbsp
• Roma tomatoes8 med
• white onion2 med
• green bell pepper1 med
• garlic4 clove
• bolillo roll or crusty bread1/2 med
• chicken broth2 cup
• carrot1 large
• jalapeño1 med
• green cabbage1/2 med
• bolillo or French hoagie rolls6 large
• fresh watercress or romaine lettuce1 bunch
• cucumber1 med
• radishes6 med
• hard-boiled eggs3 large

Method

1. 01

   Marinate the chicken thighs.

   In a large bowl, whisk together 2 tablespoons of mustard, 2 tablespoons of mayonnaise, the Worcestershire sauce, garlic powder, and bouillon. Add the chicken thighs, tossing to coat them thoroughly.

2. 02

   Sear the chicken to develop a deep crust.

   Heat 1 tablespoon of oil in a Dutch oven over medium-high heat. Sear the chicken until deeply browned on both sides, about 3 to 4 minutes per side, then remove and set aside.

3. 03

   Char the salsa vegetables under the broiler.

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

4. 04

   Blend the salsa criolla.

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

5. 05

   Braise the chicken in the sauce.

   Pour the blended sauce into the Dutch oven, scraping up any browned bits. Nestle the seared chicken back in, bring to a gentle simmer, cover, and cook over medium-low heat for 25 to 30 minutes until incredibly tender.

6. 06

   Build the foundation of the sandwich.

   Lightly toast the 6 bolillo rolls. Line the bottom of each roll with a generous handful of fresh watercress, add a piece of the braised chicken, and spoon extra hot sauce heavily over the meat so it soaks into the bread.

7. 07

   Layer the escabeche and cold garnishes.

   Top the chicken with a hearty scoop of the prepared creamy slaw. Finish with overlapping slices of cucumber, radish, raw tomato, and hard-boiled egg before serving immediately.

Notes

• The magic of relajo.

  The spice blend yields enough for multiple batches. Store the excess in an airtight jar in your pantry. Doing this work ahead of time is your weeknight secret weapon.

• Thickening with bread.

  Blending a deeply toasted piece of bread directly into the roasted vegetables is the authentic Salvadoran technique for creating a rich, clinging sauce rather than a watery broth.