Dominican Chimi Sandwich
A Dominican style chicken chimi sandwich with repollo, tomato, red onion, toasted pan sobao, and chimi sauce.
Ingredients
- 6 chicken thighs
- 1 tbsp sazón
- 1 tsp adobo
- ½ tsp oregano
- ¼ tsp salt
- 1 tsp oil
- 2 cup water
- 2 cups shredded cabbage
- 1 tsp worcestershire sauce
- 2 pan sobao bread rolls
- 1 tbsp butter
- Tomato slices
- Shredded red onion
- Mayonnaise
- Ketchup
- Chimi sauce
Instructions
- Season the chicken thighs in a bowl with the sazón, adobo, oregano, and salt. Make sure everything’s coated evenly, then set it aside while you heat your pot.
- In a medium pot, heat the oil over medium heat. Once hot, add the chicken thighs and sear them for 3–4 minutes per side until they’re golden brown.
- Pour in the water, cover the pot, and let the chicken simmer for about 20–25 minutes, or until it’s tender and fully cooked through. Once it’s ready, remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot with any remaining juices and mix well.
- In a separate pan, add the shredded cabbage and worcestershire sauce. Sauté for 2–3 minutes until slightly softened but still crisp. Set aside.
- Slice the bread rolls. On the bottom half of each roll, layer the shredded chicken, cooked cabbage, tomato slices, red onion, and drizzle mayonnaise, ketchup, and chimi sauce.
- Close up the sandwiches and spread butter on the outsides of the bread. Toast the sandwiches on a pan or griddle over medium heat, pressing them down gently until the outside is golden and crispy. Serve hot with tostones.
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