Ingredients with Measurements:
- 2 cups pre-cooked white cornmeal (masarepa)
- 2 cups warm water
- 1 tsp salt
- 1 lb boneless, skinless chicken breasts, cut into small cubes
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup tomato sauce
- 1/4 cup chicken broth
- 1 tbsp chopped fresh cilantro
- 1 tbsp lime juice
- 1/2 cup crumbled queso fresco (or feta cheese)
- 1 avocado, sliced
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine the pre-cooked white cornmeal, warm water, and salt. Mix well until a dough forms.
2. Divide the dough into 8 equal portions and shape them into balls.
3. Flatten each ball with your hands to form a disc of about 1/2 inch thickness.
4. Heat a non-stick skillet or griddle over medium-high heat. Cook the arepas for about 5 minutes on each side or until golden brown.
5. In a separate skillet, heat the olive oil over medium-high heat. Add the chopped onion and garlic and sauté for 2-3 minutes or until softened.
6. Add the chicken cubes, cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 5-7 minutes or until the chicken is cooked through.
7. Add the tomato sauce and chicken broth to the skillet and stir well. Cook for 2-3 minutes or until the sauce thickens.
8. Remove the skillet from the heat and stir in the chopped cilantro and lime juice.
9. To serve, slice the arepas in half and fill them with the spicy chicken mixture. Top with crumbled queso fresco and sliced avocado.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Non-stick skillet or griddle over medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 495
- Fat: 22g
- Carbohydrates: 51g
- Protein: 27g
- Fiber: 8g
- Sodium: 1169mg
Substitutions for ingredients:
- Pre-cooked white cornmeal (masarepa) can be substituted with regular cornmeal, but the texture of the arepas may be different.
- Queso fresco can be substituted with feta cheese or any other crumbly cheese.
Variations:
- Add sliced jalapeños or hot sauce to the spicy chicken mixture for extra heat.
- Use shredded beef or pork instead of chicken.
- Add sliced bell peppers or corn kernels to the spicy chicken mixture for extra flavor and texture.
Tips and tricks:
- Make sure the dough for the arepas is not too dry or too wet. Adjust the amount of water or cornmeal as needed.
- Use a non-stick skillet or griddle to prevent the arepas from sticking.
- To keep the arepas warm while you cook the chicken, place them in a warm oven or wrap them in foil.
Storage instructions:
- Leftover arepas and spicy chicken mixture can be stored separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the arepas, place them in a toaster oven or oven at 350°F for 5-7 minutes or until heated through.
- To reheat the spicy chicken mixture, heat it in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the arepas on a platter with the spicy chicken mixture on top, garnished with chopped cilantro and sliced avocado.
Garnishes:
- Chopped cilantro, sliced avocado, sliced jalapeños, hot sauce
Pairings:
- Serve with a side of black beans and rice for a complete meal.
Suggested side dishes:
- Black beans and rice, roasted vegetables, salad
Troubleshooting advice:
- If the arepas are too dry, add more water to the dough.
- If the arepas are too wet, add more cornmeal to the dough.
- If the chicken mixture is too dry, add more chicken broth or tomato sauce.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Arepas are a traditional dish from Colombia and Venezuela, made from pre-cooked white cornmeal.
Flavor profiles:
- The arepas are crispy on the outside and soft on the inside, with a mild corn flavor.
- The spicy chicken mixture is savory and slightly smoky, with a hint of spice from the chili powder and paprika.
- The crumbled queso fresco adds a salty and tangy flavor, while the avocado adds a creamy and fresh taste.
Serving suggestions:
- Serve the arepas with a side of black beans and rice, and a cold beer or margarita for a refreshing drink.
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Region: Venezuelan