Salvadoran stuffed bread, also known as pan con pollo: French-style bread filled with chicken in a tomato-relajo sauce, mayonnaise, mustard, and fresh vegetables. Generous and saucy without becoming soggy, it is closely associated with family gatherings, Christmas, and New Year's celebrations in El Salvador.
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Season the chicken pieces with 50% of the salt, all the black pepper, and 50% of the mustard. Finely shred the cabbage, thinly slice the cucumber and radish, clean the watercress, and reserve 25% of the tomato to slice for assembly.
Heat a nonstick skillet without oil. Toast the relajo for 30 seconds and remove it. In the same skillet, add 75% of the tomato, the white onion, red bell pepper, and garlic. Cook for 7 to 8 minutes, turning occasionally, until well browned in spots and slightly softened.
Blend the browned vegetables and relajo with the chicken stock, Worcestershire sauce, and remaining 50% of the salt until smooth. The sauce should be fluid but substantial enough to coat the chicken as it cooks.
Heat the vegetable oil in a medium pot over medium-high heat. Brown the chicken for 4 minutes, turning to color several sides. Pour in all the blended sauce, partially cover, and simmer over medium-low heat for 25 minutes, until tender and the thickest part near the bone reaches at least 74°C.
Remove the chicken pieces and let them cool slightly. Debone and shred the meat into medium pieces. Return the chicken to the sauce and cook uncovered for 5 minutes, until the recado is glossy and clings to the meat while remaining moist enough for the bread.
Split the French-style rolls without cutting all the way through. Spread each with the mayonnaise and remaining 50% of the mustard. Add a generous portion of saucy chicken and finish with the remaining 25% of the tomato, cabbage, cucumber, radish, and watercress. Serve immediately, with enough sauce to moisten the bread without making it fall apart.
