Chicken Venezuelan arepas
Venezuelan arepas with shredded chicken filling, prepared using cornmeal dough and cooked on a griddle.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (boneless and skinless) | 800 | Grams |
| Cornmeal (pre-cooked white cornmeal) | 500 | Grams |
| Water (warm) | 750 | Milliliters |
| Salt (divided) | 2 | Tsp |
| Vegetable Oil (for cooking arepas) | 3 | Tbsp |
| Onion (medium, finely chopped) | 1 | Count |
| Red Bell Pepper (finely chopped) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Cilantro (chopped) | 1 | Bunch |
| Black Pepper (freshly ground) | 1 | Tsp |
| Lime (juiced) | 1 | Count |
| Whole Milk (for dough) | 100 | Milliliters |
Instructions
- Place chicken breast in a pot, cover with water, add 1 tsp salt, and boil until cooked through, about 20 minutes.
- Remove chicken from pot, let cool slightly, then shred using two forks.
- In a bowl, mix cornmeal, warm water, whole milk, and 1 tsp salt until a dough forms. Let rest for 5 minutes.
- Divide dough into 10 equal portions, shape into balls, and flatten into discs about 1 inch thick.
- Heat vegetable oil on a griddle over medium heat. Cook arepas for 5-7 minutes on each side until golden brown.
- In a pan, sauté onion, red bell pepper, and garlic until soft. Add shredded chicken, cilantro, black pepper, and lime juice. Stir well.
- Slice cooked arepas open and fill with the chicken mixture. Serve warm.
Prep
- Thaw chicken breast if frozen.
Kitchen equipment
Griddle