Arepas with Pulled Poblano Chicken

This recipe will get you out of your comfort zone, but will be quickly added to your family's favorite meals! Traditional Venezuelan arepas are made with corn flour (also known as Masarepa which is easy to find at Latin American markets or even your local grocery store), mixed with water, cooked up and then cut in half and stuffed like a biscuit with all kinds of fillings.

Author: Weelicious

Meal Type: Eggs Free

Cuisine: Mexican

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 servings

Calories: 314 kcal per serving

Ingredients

6 teaspoons - olive oil
1 - red onion
2 cloves - garlic
2 - boneless skinless chicken breasts
1 - poblano pepper
1 - red bell pepper
1 - lime
cilantro
1 tsp - kosher salt
1 ½ cups - Mararepa
1 ½ cups - water
4–5 ounces - Cotija

Instructions

In a large sauté pan heat 2 teaspoons olive oil, add half the onion, the garlic and cook for 1-2 minutes. Add the chicken, peppers and lime juice. Cook chicken 7-8 minutes or until chicken is cooked through. Set aside. Once chicken is cool enough to handle, take 2 forks and shred chicken. Add chopped cilantro and 1/2 teaspoon salt. Set aside.
In a large bowl, add Masarepa, lime zest, 1 ½ cups water, 2 teaspoon olive oil and ½ teaspoon salt Stir to form a stiff dough. Transfer dough to clean, dry work space and knead dough for about 30-40 seconds or until smooth. Set aside for 3-4 minutes to rest. Form into 8 equal size balls. Flatten the balls with the palm of your hands to create 1/4 inch thick discs.
In a large sauté pan, heat 2 teaspoons olive oil (you may need a little more during cooking) until very hot, add dough discs, and lower the heat to medium-low. Cook arepas for about 8-10 minutes per side or until cooked through.
When cool enough to handle, cut Arepas horizontally in half. Place chicken mixture and cheese on the bottom half of Arepas. Top with other half and serve.

Nutrition