PAN CON POLLO
This recipe is traditional because it goes down to my roots. It is a chicken sandwich with french bread. A mixture between cabbage and mayonnaise topped off with a special tomato sauce.
Provided by CHELSEA G.
Categories South American
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- 1. Bring a large pot of lightly salted water to a boil. Turn off heat and stir in cabbage and carrots; let stand for 2 minutes then drain in a colander. Rinse well with cold water, then squeeze dry.
- 2. Place shredded cabbage and carrots into a large bowl along with the onion, oregano, and mayonnaise. Mix together until you have a mixture resembling coleslaw. This is the curtido.
- 3. To prepare sandwiches, lightly spread each roll with mayonnaise and pile with meat. Place a scoop of curtido on top of the CHICKEN, and finish with sliced tomatoes, cucumbers, watercress and radishes.
- all bread is cut in half as pictured above and is put little mayonnaise, some cabbage, tomato, cucumber, radish, then the piece of chicken, watercress and lettuce. You can also use a turkey instead of chicken breast.
Nutrition Facts : Calories 431.3, Fat 10.7, SaturatedFat 3, Cholesterol 42.5, Sodium 497, Carbohydrate 62.6, Fiber 7.5, Sugar 12.5, Protein 23.4
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