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1
Stew the Hen
75 Mins
Simmer, about 95°C (200°F)
Put the whole hen in a large pot with half the chopped onion, cover with cold water, and bring slowly to a gentle simmer over medium heat. Skim off the foam, reduce the heat to low, and simmer for about 75 minutes until the meat is tender and the thickest part of the thigh reaches 74°C (165°F).
Keep the pot at a lazy simmer with only a few bubbles breaking the surface — a rolling boil toughens the meat.
Done when: Meat tender and pulling from the bone; thigh 74°C (165°F).
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2
Shred the Meat
15 Mins
Cool to handling temperature, about 50°C (120°F)
Lift the hen out and let it cool for 10 minutes. Pull the meat off the bones in large shreds, discarding the skin if you prefer a lighter sandwich, and the bones. Strain 240 ml (1 cup) of the cooking liquid for the sauce and keep the rest for soup.
Shred while the meat is still warm — it pulls apart easily and soaks up sauce better.
Done when: About 800 g of shredded meat; bones and skin set aside.
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3
Make the Tomato Sauce
20 Mins
175°C (350°F)
Heat the olive oil in a wide pan over medium heat at about 175°C (350°F). Sauté the remaining onion, bell pepper and garlic for 5 minutes until soft, then add the chopped tomatoes, tomato paste and bay leaf and cook for 5 minutes more until the tomatoes break down. Pour in the broth and simmer for 10 minutes.
Let the tomato paste fry for a minute with the vegetables before adding liquid — it loses its raw, tinny edge.
Done when: Tomatoes broken down into a thick, fragrant sauce.
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4
Combine Chicken and Sauce
10 Mins
Simmer, about 95°C (200°F)
Stir the olives, capers and raisins into the sauce, then add the shredded hen and the salt. Simmer gently for 10 minutes so the meat soaks up the sauce and the flavours marry. Remove the bay leaf. The filling should be moist and saucy, not dry and not swimming.
If the sauce gets too thick, loosen it with a splash of the hen's cooking liquid.
Done when: Chicken coated in a thick, glossy sauce; bay leaf removed.
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5
Toast the Rolls
5 Mins
180°C (350°F)
Split the rolls lengthways without cutting all the way through, and warm them in the oven at 180°C (350°F) for 5 minutes until the crust is crisp and the inside is warm. A warm, crisp roll holds the saucy filling without going soggy.
Warm the rolls just before assembling — a cold roll turns soggy under the sauce.
Done when: Rolls crisp outside, warm inside.
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6
Assemble the Sandwiches
5 Mins
Serve hot, above 60°C (140°F)
Pile a generous portion of the saucy chicken into each roll, then top with lettuce, tomato, cucumber and radish slices. Close gently, cut in half if you like, and serve at once with curtido on the side.
Put the lettuce under the chicken, not on top — it shields the bread from the sauce and stays crisp.
Done when: Rolls full and saucy, vegetables fresh and crisp on top.
auto_awesome Finishing Touches & Plating
Pile the saucy chicken high into the warm rolls, top with the fresh vegetables, and serve at once with curtido on the side.
El Salvador
1h 15m
