De pollo sandwich simply means “chicken sandwich” in Spanish, and it’s a beloved staple across Latin American households and cafeterias. This version features juicy, seasoned shredded chicken piled onto soft bread with crisp lettuce, tomato, and a creamy, slightly tangy sauce. It’s a genuinely useful recipe because it uses simple pantry ingredients, comes together quickly, and works for lunch, dinner, or meal prep.
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts (about 2 medium)
- 2 tbsp (30 ml) olive oil, divided
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) garlic powder
- 1/2 tsp (2.5 g) onion powder
- 1/2 tsp (2.5 g) salt, plus more to taste
- 1/4 tsp (1.25 g) black pepper
- 1/2 cup (120 ml) chicken broth (low-sodium)
- 1/2 cup (120 ml) mayonnaise
- 1 tbsp (15 ml) lime juice (about 1/2 lime)
- 1 tsp (5 g) Dijon mustard
- 1/4 cup (15 g) fresh cilantro, chopped
- 8 slices of sandwich bread (or 4 bolillo rolls, halved)
- 1 large tomato, sliced
- 1 cup (30 g) shredded lettuce (or romaine)
- 1/2 small red onion, thinly sliced (optional)
- 1 avocado, sliced (optional)
Instructions
- Pat the chicken breasts dry with paper towels. In a small bowl, mix the cumin, paprika, garlic powder, onion powder, salt, and pepper. Rub the spice mixture all over the chicken.
- Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side, until golden brown (it will not be cooked through yet).
- Pour the chicken broth into the skillet. Reduce the heat to low, cover, and simmer for 12–15 minutes, until the chicken is cooked through and reaches a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer.
- Transfer the chicken to a cutting board. Let it rest for 5 minutes, then shred with two forks. If there is any cooking liquid left in the skillet, toss the shredded chicken with it for extra moisture.
- While the chicken rests, make the sauce: in a small bowl, whisk together the mayonnaise, lime juice, Dijon mustard, and chopped cilantro. Season with a pinch of salt if needed.
- Toast the bread slices (or halved rolls) lightly in a toaster or on a dry skillet until golden.
- Spread a generous layer of the sauce on the bottom slice of each sandwich. Add a portion of shredded chicken, then top with tomato slices, lettuce, red onion (if using), and avocado (if using).
- Place the top slice of bread over the filling. Press gently, then cut the sandwich in half if desired. Serve immediately.
Tips
- Substitutions: Use rotisserie chicken to skip the cooking step—just shred 2 cups (about 280 g) of meat and warm it with a splash of broth. For a lighter sauce, swap half the mayo with Greek yogurt.
- Don’t overcook the chicken: Simmering too long can make it dry. Use a thermometer to check for 165°F (74°C) and remove it promptly.
- Toast the bread: Toasting prevents the sandwich from getting soggy, especially if you’re making it ahead. If you prefer a soft sandwich, skip toasting but serve right away.
- Make it spicy: Add a pinch of cayenne or a few slices of jalapeño to the sauce for heat.
Serving Suggestions
Serve these de pollo sandwiches with a side of tortilla chips and salsa, a simple black bean salad, or a cup of chicken tortilla soup. They also pair well with crispy fries or a fresh fruit salad. For a complete meal, add a side of Mexican rice or grilled vegetables.
Variations
- Pollo Asado Style: Marinate the chicken in a mixture of orange juice, garlic, and achiote powder before cooking for a smoky, tangy twist.
- Avocado & Bacon: Add crispy bacon slices and extra avocado for a richer sandwich.
- Spicy Chipotle: Stir 1–2 teaspoons of adobo sauce from canned chipotles into the mayo for a smoky, spicy kick.
- Cheesy Melt: After assembling, place the sandwich in a hot skillet and press down with a spatula until the bread is golden and the cheese melts (add a slice of Monterey Jack or cheddar).
- Vegan Option: Replace the chicken with seasoned jackfruit or tofu and use vegan mayo.
Storage and Reheating
Store the shredded chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Keep the bread and vegetables separate to avoid sogginess. To reheat, warm the chicken in a skillet with a splash of broth or in the microwave for 1–2 minutes until hot. Assemble the sandwich fresh with the reheated chicken. If you have a fully assembled sandwich, it’s best eaten immediately; refrigerating it will make the bread soggy.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Yes, boneless, skinless thighs work well and stay moist. Cook them to the same safe internal temperature of 165°F (74°C).
How do I keep the sandwich from getting soggy? Toast the bread, and if making ahead, store the sauce separately and spread it on just before serving. Also, pat the tomato slices dry with paper towels.
Can I make this in a slow cooker? Absolutely. Place the seasoned chicken and broth in a slow cooker, cook on low for 3–4 hours, then shred. It will be very tender.
What kind of bread is best? A sturdy bread like bolillo rolls, ciabatta, or sourdough holds up well. Regular sandwich bread works if toasted.
Is the sauce necessary? The sauce adds creaminess and tang, but you can omit it or use plain mayo, mustard, or a squeeze of lime instead.
Can I freeze the cooked chicken? Yes, freeze the shredded chicken in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat before using.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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