To begin, heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the chicken thighs and sear on both sides until golden, about 4–5 minutes per side. Remove the chicken and set it aside. This initial searing locks in flavour and gives the dish a deeper, richer taste.

In the same pot, add the onion, garlic, bell pepper, and tomato. Sauté for 3–4 minutes, scraping up the browned bits from the chicken. Stir in the cumin, paprika, Worcestershire sauce, and a pinch of salt. Pour in the chicken broth and return the chicken to the pot. Cover and simmer for 25–30 minutes, until the chicken is tender and fully cooked. Reserve 1 cup of the broth for the sauce, then shred the chicken into bite sized pieces.

While the chicken cooks, prepare the sauce. Heat 2 tablespoons of oil in a skillet over medium heat. Add the chopped onion and diced tomatoes, cooking until softened, about 5 minutes. Stir in the tomato paste, cumin, annatto powder (if using), and sugar. Mix well for a consistent, rich base.

Gradually add the reserved chicken broth to the skillet, stirring to create a smooth sauce. Simmer the mixture for 8–10 minutes, allowing the flavours to meld. Adjust seasoning with salt and pepper to taste. The sauce should be thick but pourable, if too thick, add a splash of water or broth.

Combine the shredded chicken with the sauce, ensuring every piece is generously coated. Simmer together for another 5 minutes to deepen the flavour.

Prepare the rolls by lightly toasting them in an oven at 350°F (175°C) for 3–5 minutes. This ensures they are warm and sturdy enough to hold the fillings without becoming soggy.

To assemble, spread a thin layer of mayonnaise and mustard on the inside of each roll. Layer shredded lettuce, sliced cucumbers, radishes, and pickled vegetables. Generously add the saucy chicken to each sandwich.

Serve the Panes con Pollo immediately, garnished with extra pickled vegetables if desired. Pair with a side of crisp fried plantains or Salvadoran curtido (fermented cabbage slaw) for an authentic touch. Encourage diners to enjoy with their hands, as the messy goodness is part of the experience!