1. Prepare the Chicken:

• In a large bowl, mix together the garlic, onion, ground cumin, oregano, paprika, black pepper, and salt. Add the lime juice, vinegar, and a splash of chicken broth. Stir to combine.
• Add the chicken pieces (either bone-in breasts or thighs) to the bowl, ensuring they are well coated with the marinade. Let the chicken marinate for at least 15 minutes (or longer for more flavor).
• In a large skillet or pot, heat vegetable oil over medium heat. Once the oil is hot, add the chicken and cook for 5-7 minutes on each side until browned and cooked through.
• Add the remaining chicken broth to the pot, cover, and simmer for an additional 10-15 minutes, or until the chicken is tender and cooked through. If you’re using bone-in chicken, ensure it’s fully cooked by checking the internal temperature (165°F / 75°C).
• Once the chicken is cooked, remove it from the pot and set it aside to cool. Shred the chicken using two forks, discarding any bones and skin. (For extra flavor, you can cook the chicken with a bit of tomato paste added to the broth.)

2. Make the Salsa Roja:

• While the chicken is cooking, prepare the salsa roja. Heat olive oil in a pan over medium heat. Add the chopped tomatoes, onion, and garlic. If you’re using jalapeño or bell pepper, add that as well.
• Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and the sauce thickens. Season with salt and pepper to taste. Remove from heat and set aside.

3. Prepare the Curtido (Pickled Vegetables):

• In a bowl, combine the shredded cabbage, julienned carrots, and sliced onions.
• In a separate saucepan, combine the vinegar, sugar, oregano, and a pinch of salt. Heat over medium heat just until the vinegar mixture starts to boil and the sugar dissolves. Pour the hot vinegar mixture over the cabbage mixture and toss to combine. Allow it to sit for about 15-20 minutes. The curtido can be made ahead and refrigerated for a day or two for even more flavor.

4. Assemble the Sandwiches:

• Slice the rolls in half lengthwise, but do not cut all the way through (you want them to remain in one piece).
• Layer the bottom of each roll with the shredded chicken, then top with a generous amount of the salsa roja. Add a handful of curtido (pickled cabbage and vegetables) to the sandwich.
• Optionally, you can add cilantro leaves and avocado slices for extra freshness and flavor.

5. Serve:

• Serve the Panes con Pollo warm, with a side of lime wedges for extra tanginess. This sandwich is typically served with a refreshing drink, such as horchata or agua fresca.

Tips:

• Chicken Alternatives: If you prefer, you can use boneless skinless chicken thighs or chicken breasts instead of bone-in chicken. Just cook them for less time to keep them juicy.
• Customize the Salsa Roja: For extra heat, add a couple of jalapeños or a bit of hot sauce to the salsa.
• Curtido Variation: Some variations of curtido include adding radishes or cucumbers for additional crunch and flavor. Feel free to get creative with the pickled vegetables.
• Make Ahead: Both the curtido and salsa roja can be made ahead of time, making this a great dish for a quick and easy lunch or dinner.