What you need: (the list of ingredients looks long, but it's really an easy thing to put together)
For the chicken:
- Chicken pieces (I use boneless skinless thighs because they have more flavor and easier to work with than bones)
- Olive oil
- Worcestershire Sauce (salsa inglesa)
- Yellow Mustard
- 1 large jar tomato sauce/pasta sauce
- Goya chicken seasoning (cubito en polvo)
- Achiote powder (also called annatto)
- Chili Powder
- Cumin
- Salt
- Pepper
- Goya Adobo Seasoning
- Dried oregano leaves
For assembling the sandwich:
- watercress
- cabbage
- mayo + mustard
- sliced tomatoes
- sliced cucumbers
- sliced hardboiled eggs
- sliced beets
- sliced red onion and carrots (let them soak in a little white vinegar for at least 1 hour)
- small pan frances (french bread loaves)
Instructions:
- Get a skillet hot and drizzle some olive oil in the bottom.
- Cover your chicken thighs in a couple teaspoons of yellow mustard and a few shakes of worcestershire sauce and place them carefully in the hot oil. Let them cook until browned on both sides.
- Pour jar of tomato sauce over chicken and add spices and chicken seasoning. Cover and simmer on medium-low for at least 30 minutes, or until chicken can be easily shredded with a fork.
- Remove chicken from skillet and shred with 2 forks, save the sauce!
- Mix enough mayo and mustard, until you have a pale yellow sauce. Add the cabbage to that mixture.
- Slice open your french bread and add in the shredded chicken, scoop on a little of the tomato sauce, put some cabbage mixture into the sandwich, and stuff with the tomato, cucumber, sliced egg, beet, watercress, and the red onions and carrots.
- Dig in!
I hope if you decide to try these you will enjoy! You can experiment with different amounts of seasonings and flavors and let me know how they turn out! Buen provecho!
