Panes con Pollo Salvadoreños with Tomato-Achiote Sauce and Watercress

By AislePrompt Editorial · Published 2026-10-10 · Updated 2026-10-10

Shredded chicken simmered in a spiced tomato-achiote sauce, piled into toasted bolillo rolls with watercress, cucumber and radish for a quick take on the classic Salvadoran sandwich. This Salvadoran-inspired quick recipe, ready in about 43 minutes, pairs boneless skinless chicken thighs, Roma tomatoes, white onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 560 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 lb boneless skinless chicken thighs
• 4 Roma tomatoes
• 1/2 white onion
• 1/2 green bell pepper
• 3 garlic cloves
• 1 tbsp achiote paste
• 2 tbsp toasted pumpkin seeds (pepitas)
• 1 tbsp toasted sesame seeds
• 1 bay leaf
• 1/2 tsp ground cumin
• 1 cup chicken broth
• 1 tbsp Worcestershire sauce
• 4 bolillo or French rolls
• 2 cups watercress
• 1/2 cucumber, sliced
• 4 radishes, sliced
• 2 tbsp mayonnaise
• to taste salt and pepper

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Instructions

1. Step 1: Char tomatoes, onion, bell pepper and garlic in a dry skillet over high heat for 6-8 minutes, turning, until blistered.
2. Step 2: Blend the charred vegetables with achiote paste, pepitas, sesame seeds, cumin, Worcestershire and broth until smooth.
3. Step 3: Cut chicken into large pieces and add to a saucepan with the sauce and bay leaf. Simmer covered for 18-20 minutes until tender.
4. Step 4: Remove chicken, shred with two forks, and return to the sauce. Simmer uncovered 3-4 minutes to thicken; season with salt and pepper.
5. Step 5: Split and toast the rolls, spread lightly with mayonnaise, and fill with chicken, a spoonful of sauce, watercress, cucumber and radish. Serve with extra sauce for dipping.