( Makes 6 )
Ingredients for cooking chicken legs:
2 cloves garlic, halved
1 red onion, quartered
2 bay leaves
salt to taste
6 chicken legs, bone-in and skin on
2 – 3 tbsp. mustard
1 tbsp. salsa inglesa (Worcestershire sauce)
1 tbsp. chicken consommé powder, or to taste
salsa recaudo made earlier (Link Here)
Ingredients for panes (bread rolls):
½ medium cabbage, shredded
1 large carrot, shredded
3 tbsp. mustard, or to taste
3 tbsp. mayonnaise, or to taste
1 cucumber, sliced
4 -6 radish, sliced
2 – 3 tomatoes, sliced (optional)
1 bunch watercress
6 bread rolls (panes frances) or use baguette
salt to taste
Buy Salsa Inglesa here:
Salvadoran Chicken or Turkey Sandwich - Panes con Pollo o Pavo
(Method #1) Preparation of cooked chicken or turkey leftovers:
Remove any bones from the leftover chicken or turkey and roughly cut into thick strips/pieces.
Mix together the mustard and salsa ingelsa (Worcestershire sauce) and add to the chicken and mix together. Sprinkle with chicken consommé powder.
Heat a little olive oil in skillet or frying pan on high heat. Quickly fry the chicken mixture in batches, turning a couple of times, until nicely browned and crispy. Place the chicken in a pot.
Optional (Method #2) Preparation of raw chicken legs:
Add just enough water to a pot to cover the chicken legs and bring to the boil.
Add the garlic, onion, bay leaves, salt to taste, and the chicken legs.
Reduce the heat to a simmer, cover the pot with a lid and cook the chicken legs for about 20 minutes, or until the chicken is just cooked. If the chicken is not completely covered with water turn them over half way through cooking. Optional: remove a leg from the water and check with a temperature probe. Inserted into the thickest part the temperature should be about 165° F / 75° C. Remove the legs and set aside.
Strain the liquid through a sieve and reserve for making the salsa recaudo.
Mix together the mustard and salsa ingelsa (Worcestershire sauce) and rub all over the legs.
Sprinkle the legs with chicken consommé powder.
Heat a little olive oil in skillet or frying pan on medium high heat. Fry the legs in batches until nicely browned and crispy. Place the legs in a large pot.
To the pot with the chicken legs or prepared chicken (or turkey) leftovers add the salsa recaudo made earlier. Simmer the chicken legs for about 30 minutes or the leftover chicken for 20 minutes. If the sauce reduces too much add a little water. 5 minutes before the end taste the salsa and add salt or chicken consommé powder if desired. Remove from the heat.
Add the cabbage and carrots to a pot of lightly salted boiling water and cook for 4 – 5 minutes. Strain and leave to cool for a few minutes. Add mustard and mayonnaise to taste and stir to combine well.
Mix the remaining mustard and mayonnaise together. Cut the bread rolls almost all the way through and spread one side with the mustard mayonnaise mixture. Add 2 – 3 tablespoons of the cabbage carrot mixture to the bottom half of the roll.
Add a chicken leg or prepared leftover chicken onto the cabbage carrot mixture. If preferred you can debone the chicken legs.
Add slices of cucumber, radish and tomato (optional) on top of the chicken.
Pour 1 or 2 tablespoons of salsa recaudo over the chicken. Top with watercress.
Repeat with the remaining rolls.
Recipe written by: Jose Tavares
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