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

    Arepas con Pollo Adobado

    Delicately crispy outside, corn flavored and creamy inside, arepas are the “go to” sandwich bread in Colombia and Venezuela. Hot off the griddle, and stuffed with your favorite filling, like this tasty chicken version, arepas are easy to make, even for a novice. You don't even need a deep fryer, a griddle will cook and crisp the arepas to perfection.


    Ingredients
    For the Arepas
    2
    cups
    corn flour for arepas (such as Masarepa or Harina P.A.N.)
    2
    cups
    warm water
    1/2
    cup
    ricotta cheese
    For the Chicken Filling
    2
    tablespoons
    vegetable oil
    4
    ounces
    diced onion
    1 1/2
    cups
    cooked shredded chicken
    2
    teaspoons
    paprika
    1
    teaspoon
    ground turmeric
    1
    clove
    garlic, minced
    1
    dash
    ground oregano
    1/2
    teaspoon
    kosher salt, or to taste
    *
    Chopped Cilantro
    Directions
    To make the arepas mix together corn flour, water and ricotta cheese. Stir well, and then knead a bit with your hands to form a cohesive dough.
    Heat a griddle over medium heat on the stove. Divide the dough into 8 equal portions, and then pat into thick, round cakes. Place the cakes on the griddle, and cook on each side for about 7 minutes, until they are golden and crisp on the outer surface. Remove from the griddle and store in a clean towel to keep warm.
    In a 9-inch skillet, heat the vegetable oil and add the diced onions. Sauté the onions briefly until they are translucent, about 1 minute, then add the remaining ingredients, up to and including salt. Stir to combine well, heating the chicken thoroughly, about 3 minutes. Remove from heat.
    Carefully split the arepa using a sharp knife. Fill with the warm chicken and garnish with chopped cilantro.

    The base number of servings for this recipe is 4
    OK

    Write a Review