Panes con Pollo al Estilo Salvadoreño (Spiced Relajo Tomato-Braised Chicken Skillet) – Authentic El Salvador Recipe

Ingredients for Panes con Pollo al Estilo Salvadoreño (Spiced Relajo Tomato-Braised Chicken Skillet) (4 Servings)

• 1.25 lbs (or 2.5 cups) seared chicken breasts/thighs, prepped into bite-sized pieces
• 1.5 cups watercress and cucumber ribbons, washed and trimmed
• 1 cup warm crusty rolls
• 1 medium onion and 3 cloves garlic, finely minced with Salvadoran relajo spice (toasted pumpkin seeds
• 1.5 tbsp traditional El Salvador seasoning (sesame, bay, oregano, tomato))
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown seared chicken breasts/thighs for 5 minutes.
2. Add minced onion, garlic, Salvadoran relajo spice (toasted pumpkin seeds, and sesame, bay, oregano, tomato), stirring for 2 minutes until deeply aromatic.
3. Add watercress and cucumber ribbons and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in warm crusty rolls right before serving warm.