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Thanksgiving has always been an interesting holiday in our family, because it’s the one time where our family’s mixed cultures are spread onto the table. Lined up next to each other are traditional American dishes and Salvadoran specialties, but at the center of it all is our take on the Thanksgiving turkey – pan con pavo.

See, pan con pavo is magical. I mean, not snap your fingers and it’s done magical, because then you wouldn’t be able to taste the love – no, the magic is in the melt-off-the-bone, shred with a poke tenderness. The irony is that, while it’s a huge production, like Thanksgiving dishes should be, it’s such a casual, cozy dish. Literally, it translates to “bread with turkey,” and ultimately, it’s a sandwich, but it’s not your normal deli turkey sub. Noooo, this turkey just about spreads itself onto the bolillo and literally drips with flavor (thanks in no small part to the salsita). We don’t do dry turkey up in here, fam.

#AddFlavor Sweepstakes

So this year, I made it all by myself. UNSUPERVISED. I mean, it was a test run, sure, but you know what? It’s still a pretty big deal and I even got my cousins’ collective stamp of approval. Granted, I had to make it my own (just a little!) so I looked to La Morena® products to turn up the heat. I’ve been hooked on their Chipotle Peppers in Adobo since making a chipotle queso fundido, and I knew that it would be the perfect addition to add my personal touch. Salvadoran food isn’t known for its spiciness, but I say the hotter the better.

Naturally, it all starts with the right ingredients, all of which I found easily at Walmart in the Hispanic aisle. I have to put my foot down for a quick second, though, because I’ve seen people sub out regular chunky salsa for the salsita and I can’t. I just can’t. It’s just not the same flavor profile, and while it takes a little more time to use fresh, high quality ingredients, it’s well worth it for the right flavors in the end. The salsita itself is made with onion, tomato, and garlic, cooked in a Knorr® Chicken Flavor Bouillon broth (is it really a Latino kitchen without a huge jar of Knorr® bouillon?), then blended with a toasted, ground relajo.

Pan con Pollo

November 3, 2016

by Resa

Category Recipes The Kitchen

Salvadoran chicken or turkey sandwiches.

Persons

8

Serving Size

1 sandwich

Prep Time

1 hour

Cook Time

3 hours

Ingredients

For the Meat

• Salsita with Knorr® Chicken Flavor Bouillon Granulated Bouillon - 2.2 lbs
• 5 lbs Chicken Leg Quarters or 1 Medium Turkey
• 1/2 cup Mustard
• 1/2 cup Worcestershire Sauce
• 2-3 La Morena® Chipotle Peppers in Adobo, diced
• 1/2 tsp sauce from La Morena® Chipotle Peppers in Adobo
• 1/2 cup Olives
• 1 cup Pineapple Chunks
• 1.5 tbsp Capers (or more to taste)

To Serve

• 2 Cucumbers, peeled & sliced
• 2 Large Tomatoes, sliced
• 4-6 radishes, sliced
• 1 bunch of Watercress
• Curtido (optional)
• Mayonnaise
• Bolillo Rolls (can be subbed for French rolls)

Instructions

1. Thaw meat overnight in the fridge. Bring the chicken thighs to room temperature for 30 minutes. If preparing turkey, bring to room temperature (covered, of course), for at least 1 hour.

2. Preheat oven to 350°F.
3. Prepare the Salsita per instructions.
4. In a large roasting pan, slather the meat with mustard, Worcestershire sauce, and chipotle adobo sauce.

5. Toss in the pineapple, olives, capers, and chipotles.

6. Tuck a few pieces of pineapple, olive, caper, and/or chipotle under the skin as well.

7. Pour the salsita over the meat, making sure to lift it and get underneath each piece.

8. Cover the roasting pan with foil and roast for 2 hours. If you're preparing turkey, make sure to baste intermittently!
9. After 2 hours, remove the foil and roast for another 20-30 minutes to slightly brown the skin.

10. Remove from the oven and shred! You should be able to do this with a fork. Keep it all in the sauce and ladle it onto toasted bolillo.
11. Everyone makes their sandwich differently, so platter out your sides and let everyone serve themselves!

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I’m still pretty giddy and tickled that this came out so well for my first solo flight, but I have to give love to Knorr® Bouillon and La Morena® peppers for being flavors I can count on. Find out how others are adding flavor this season with Knorr® and La Morena®.