Chicken Arepas with Chimichurri

Arepas are a street food down in South America mainly in Venezuela and Columbia. They are little hand formed masa cakes that are pan fried until crispy and golden and then filled. The inside is soft and creamy and the outside is crispy. I filled these with braised chicken, red cabbage, queso fresco and chimichurri. They are such a great way to bring people together around the table!

Masa Cakes

Ingredients

• 2 1/2 cups masa
• 3 tbsp. butter, room temperature
• 1 tsp. salt
• 2 1/2- 2 3/4 cup warm water

Braised Chicken

• 1 lb. boneless skinless chicken thighs
• 1 1/2 tsp. smoked paprika
• 2 tsp. ground cumin
• 1 1/2 tsp. chili powder
• 2 garlic cloves, peeled minced
• 1 cup chicken stock
• salt and black pepper

Chimichurri

• 2 garlic cloves, peeled and minced
• 1 bunch cilantro, minced
• 1/2 shallot, peeled and minced
• 1 tsp. ground cumin
• 1/2 lime juiced
• 1/2 cup olive oil
• salt and black pepper
• thinly sliced red cabbage and queso fresco to finish

Directions

Starting with the masa cakes, in a large bowl combine together the masa, butter and salt and then using your hand start mixing in the warm water. You want the mixture to be soft and pliable. If it seems to dry try adding a little bit more water. It should be almost like soft play dough.

To form the cakes, dampen your hands and take a small handful of dough and shape into a disk about 1/2 inch thick. Place onto a baking pan and continue with the rest. You should have about 6. When they are all formed, place a damp towel over the top of them and place into the fridge until ready to use.

For the braised chicken, combine the spices in a small dish sprinkle evenly on both sides of the chicken. Then season with salt and pepper. Heat a dutch oven or skillet over medium heat with a little oil. Start to sear the chicken on each side for about 4-5 minutes on each side until a crust starts to form. Then add in the garlic and chicken stock. Reduce the heat to medium low and let the chicken continue to cook all the way through. Once it’s cooked through use a fork and tongs to shred the chicken and keep on low. While you pan fry the masa cakes.

While the chicken is cooking pan fry the arepas. Add 2-3 tbsp. neutral oil to a skillet over medium heat. Place the arepas in to the hot oil and start to pan fry. You may have to do them in batches depending how big the pan is. Cook for about 6-8 minutes on each side until they start to get golden and crisp, then flip and continue on the other side. Once they are golden, remove from the heat and place back onto the baking pan to continue with the rest. Keep in a warm oven until ready to use.

For the chimichurri add the garlic, cilantro, shallot, cumin and lime juice all together in a small bowl and then stir in the olive oil. Season with salt and pepper. Mix until combined.

To assemble, cut an arepa horizontally in half and fill with the shredded chicken, a little thinly sliced red cabbage, crumbled queso fresco and then spoon the chimichurri over the top. Place on the top of the arepa and continue with the rest. Enjoy!!