• Prep Time
    30 Mins
  • Cook Time
    0 Mins
  • Total Time
    30 Mins
  • The base number of servings for this recipe is 4
    OK

    Arepas with Cubanelle Pollo Mechado

    Shredded chicken is combined with onion, cumin, cilantro and cubanelle pepper to create the filling of these wonderfully tasty Arepas with Cubanelle Pollo Mechado.

     


    Ingredients
    Arepa
    2
    cups
    warm water
    1
    teaspoon
    salt
    1 1/2
    cups
    pre-cooked white cornmeal
    *
    non-stick cooking spray
    Shredded Cubanelle Chicken
    1
    teaspoon
    Olive Oil
    1/2
    medium onion, diced finely
    1/4
    cup
    finely diced cubanelle pepper,
    1/2
    teaspoon
    cumin
    2
    tablespoons
    Chopped Cilantro
    1 1/2
    cups
    shredded chicken
    1/2
    cup
    shredded pepper jack cheese
    *
    salt and pepper to taste
    Directions
    Preheat two pans on medium heat.
    Make arepas: In a small bowl combine water, salt and cornmeal for arepas. Mix with hands thoroughly until a soft dough forms. Form 1/3 cup balls and then flatten until they are about 1/2 inch thick. Spray non-stick cooking spray in one of the pans. Place arepas into pan, without overcrowding, and cook for 6-8 minutes per side until they are golden on the outside and sound hollow when tapped. Repeat until all dough has been used. Set arepas side.
    Make chicken: in the other pan warm olive oil. Sauté onion, pepper, cumin and cilantro. Once onion is translucent add chicken. Once chicken is warmed through, fold in cheese. Season with salt and pepper to taste.
    To plate, slice each arepa in half and fill with Cubanelle Pollo Mechado. Serve hot.

    The base number of servings for this recipe is 4
    OK

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