Braised Chimichurri Chicken Arepas

Arepas are a popular South American street food, made of masarepa or masa harina, an instant corn masa flour. They are pan fried little corn cakes that are cut in half and filled with meat, cheese and veggies. I braised chicken thighs in chipotle peppers, spices and chimichurri. So versatile and packed with so many flavors!

Chimichurri Chicken

• 2 tbsp. neutral oil
• 1 lb chicken thighs, boneless and skinless
• 1 tsp. ground cumin
• 2 tsp. paprika
• 1 1/2 tsp. chili powder
• 2 chipotle peppers in adobo, small dice
• 1/2 yellow onion, small dice
• 4 garlic cloves, peeled and minced
• 2 cups chicken stock
• salt and black pepper

Chimichurri

• 1 bunch cilantro, minced
• 1/4 cup red onion, minced
• 3 garlic cloves
• 1 tsp. ground cumin
• 1/2 lime juiced
• 1/2 cup olive oil
• salt and black pepper

Arepa

• 2 cups masarepa
• 2 tsp. salt
• 2 cups warm water
• neutral oil

Toppings; pickled red onions, queso fresco, avocado

Directions

Chicken– In a large dutch oven or skillet start by heating the oil over medium high heat. Season the chicken with the spices, salt and pepper. Place in the hot oil and sear on both sides for about 5-7 minutes just until a nice golden crust starts. Remove from the heat and set aside. Add in the onions, garlic and chipotle peppers. Cook until they are translucent. Add the chicken back in along with the chicken stock. Let simmer and cook for about 20 minutes. Shred the chicken with a fork and keep on medium low. Season again if needed.

Chimichurri

In a small bowl combine together the cilantro, onion, garlic, cumin and lime juice. Mix all together and then stir in the olive oil and season with salt and pepper. Then spoon the chimichurri over the chicken.

Arepas

In a large bowl combine together the masarepa and gradually add in the water and start mixing with your hand. It’s the best way to feel the dough. The water will start to absorb, and once it’s almost like a play dough and very pliable, start to form little balls the size of your palm. Gently press into disks, making sure you have wet hands along the way. (I keep a little bowl of water next to me) Patch the cracks as needed. While you are working, cover the dough with a wet towel or paper towel to make sure it doesn’t dry out. Place disks on a sheet pan covered with another paper towel. Heat a skillet over medium high heat with a little oil and cook them off as you go. Cook each one for about 7-9 minutes on each side until crisp and golden.

Once they are all cooked off cut in half horizontal and fill with the chimichurri chicken and any other toppings, queso fresco, avocado, pickled onions and enjoy!!