Pan con Pollo

• Meat

  • 5 lbs Chicken leg
  • 2 1/4 lbs Salsita with knorr chicken flavor bouillon granulated bouillon

• Produce

  • 2 Cucumbers
  • 1 cup Pineapple chunks
  • 4 Radishes
  • 2 Tomatoes, large
  • 1 bunch Watercress

• Canned Goods

  • 2 La morena chipotle peppers in adobo
  • 1/2 tsp Sauce from la morena chipotle peppers in adobo

• Condiments

  • 1 1/2 tbsp Capers
  • 1 Mayonnaise
  • 1/2 cup Mustard
  • 1/2 cup Olives
  • 1/2 cup Worcestershire sauce

• Bread & Baked Goods

  • 1 Bolillo rolls

• Other

  • Curtido (optional

Found on domesticatingmom.com

Description

Directions

• 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.
• Preheat oven to 350°F.
• Prepare the Salsita per instructions.
• In a large roasting pan, slather the meat with mustard, Worcestershire sauce, and chipotle adobo sauce.
• Toss in the pineapple, olives, capers, and chipotles.
• Tuck a few pieces of pineapple, olive, caper, and/or chipotle under the skin as well.
• Pour the salsita over the meat, making sure to lift it and get underneath each piece.
• Cover the roasting pan with foil and roast for 2 hours. If youre preparing turkey, make sure to baste intermittently!
• After 2 hours, remove the foil and roast for another 20-30 minutes to slightly brown the skin.
• 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.
• Everyone makes their sandwich differently, so platter out your sides and let everyone serve themselves!

Nutrition