A flavorful Pan con Pollo recipe featuring a whole chicken marinated overnight in a mustard-mayo-knorr mixture, then baked with a savory blended sauce of toasted seeds, vegetables, and toast, served on a French roll with fresh toppings.
Start off by making some incisions on your chicken. In a bowl mix your mustard, mayonnaise, and chicken knorr. Spread the mixture we just made on the chicken, and let the chicken marinade overnight. In a pan toast off your sesame seeds and pumpkin seeds until they’re brown. Once it’s browned, toss that into a blender with your onions, Roma tomatoes, bell pepper, and toast. Once you have all that blended, pour that into a sifter and strain into a bowl and add a little bit of water. Season that mixture with some chicken knorr, and pour it onto your chicken in a baking tray. Bake it at 450-500 degrees Fahrenheit for about an hour or so, or until chicken gets roasted. Once it’s done, shred some of that chicken into the stew, grab your French roll and put some chicken right in the middle. Top it with some cucumber, radish, and cole slaw.
