Pan Con Pollo Recipe

Prep and Marinate

Trim any excess fat from the chicken thighs and pat dry with paper towels. In a bowl combine olive oil, lime juice, minced garlic, smoked paprika, ground cumin, dried oregano, kosher salt, and black pepper. Add the chicken and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 30 minutes and up to 4 hours (longer for more flavor).

Cook Chicken

Heat a large skillet or grill pan over medium-high heat until hot. Add 1 tablespoon olive oil (if using a nonstick skillet, you can omit additional oil). Place the marinated chicken thighs in the pan, spacing them so they sear rather than steam. Cook 4–6 minutes per side until a deep golden crust forms and internal temperature reaches 165°F (74°C). Remove chicken to a cutting board and let rest 5 minutes.

Make Quick Pan Sauce

With the skillet still over medium heat, add 1 tablespoon butter and scrape up any browned bits from the bottom of the pan. Pour in 1/4 cup chicken stock or water and simmer 1–2 minutes until slightly reduced. Squeeze in 1 lime wedge and stir. Return the chicken to the pan briefly to coat with sauce for about 30 seconds to 1 minute. Remove from heat.

Slice Chicken

Slice the rested chicken thighs thinly against the grain into strips or bite-sized pieces to fit the sandwiches.

Prepare Breads

Slice the rolls or bolillos lengthwise and toast cut sides in a toaster or under a broiler for 1–2 minutes until lightly golden.

Spread Sauces

In a small bowl mix the mayonnaise and sour cream (or crema) together; season with a pinch of salt and a squeeze of lime if desired. Spread about 1/2 tablespoon of this mixture on the bottom half of each toasted roll.

Layer Sandwich

Place a handful (about 3–4 ounces) of sliced chicken on the bottom half of each roll. Spoon a little of the pan sauce over the chicken (about 1 teaspoon per sandwich). Top with sliced tomato, a few rings of red onion, shredded lettuce, pickled jalapeños, avocado slices if using, and a sprinkle of chopped cilantro. Add any remaining sauce to the top half if you like, then close the sandwich.

Serve immediately with lime wedges on the side for squeezing over the sandwich.