Pollo San Salvador

Pollo San Salvador created by Marie Nixon

This is a surprisingly easy Central American dish to create. My wife, one of my toughest critics, loves this simple chicken and sauce combo.

Ready In:



  • In a big skillet, melt the butter and olive oil. Sauté the onion until soft and golden.
  • Blend the Worcestershire and hot sauces into the grape juice and vinegar. Add to the sautéed onions along with the tomato paste and herbs.
  • Simmer over very low heat until the flavors blend.
  • Grill or broil the chicken separately and mix with the sauce. Heat through and serve.
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"This is a surprisingly easy Central American dish to create. My wife, one of my toughest critics, loves this simple chicken and sauce combo."

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  1. lalalucy
    I saw this recipe and figured the combination of ingredients were so random it had to be good. I balked at the 4 onions-is that a typo? I had half an onion in the fridge so I just used that. I think 4 onions would soak up all the sauce and there wouldn't be any left for the chicken! Or is that the point? Anyways, this was strange but good. This was one of those that I enjoyed more the next day as leftovers. Usually I skip over some ingredients but I made this exactly as described and look forward to making it again.
  2. whtbxrmom
    We made this with a bag of Quorn tenders instead of using real chicken to make it vegetarian. Didn't take long to make and it was a different flavor combination than we are used to. It was a nice change. Thanks for submitting this recipe. I
  3. Marie Nixon
    Pollo San Salvador Created by Marie Nixon
  4. cookin Carol
    My husband and I tried this and we both liked it. The flavors were a little different than a lot of chicken dishes we might normally prepare, and it was good for a change of pace. This recipe was quite easy and quick to prepare. I did take the suggestion to deglaze the pan with a little more grape juice. I might increase the mint a little more next time.
  5. Marie Nixon
    Wonderful!! Once the sauce was done, I removed it from the skillet, added about 1 tablespoon of olive oil and sauted the chicken in the same pan. I seasoned the chicken with Paula Deen's House Seasoning, recipe 57340. When the chicken was finished, I removed it from the skillet and deglazed the pan with about 1/4 C. of additional grape juice. I scraped off all of the crunchy pieces that were left on the pan. I poured this juice into the prepared sauce. YUM!! Excellent flavor. You have to try this one.

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