Chicken Arepas with Fried Plantains

Think of a Venezuelan sandwich filled with meat and cheese! What could be better?! They are little corn flour flatbreads. I loaded mine up with spicy pulled chicken, queso fresco, creamy avocados and scallions for a little onion flavor. Be creative!!

Arepas

Ingredients

• 2 ½ cups corn flour, Masa
• 3 tbsp. unsalted butter, cold and diced
• 2 cups milk
• 1 tsp. salt
• 2 tbsp. oil

Toppings: pulled chicken, queso fresco, cilantro, scallions, limes and avocados

Directions

In a large bowl add the masa and the cubed butter. Using your hands cut the butter into the masa to create small pieces. Add the salt and slowly add the water until all the water gets absorbed into the masa and forms a soft dough. You are looking for the dough to be soft enough so that when molded it doesn’t crack.

Form each patty to about ¼ inch thick. If it starts to crack fill a bowl with water so your hands stay damp. The water will help the cracks. Place on baking sheet and cover with damp towel to continue with the rest.

Heat 2 tbsp. oil in medium sauté pan over medium high heat. Place 2-3 arepas in the pan and cook for about 4-5 minutes so each side gets golden and crusty. Cover to keep warm and set aside while you continue cooking the rest.

Pulled Chicken

Ingredients

• 2 tbsp. olive oil
• 1 lb. boneless and skinless chicken thighs
• 2 tsp. chili powder
• 1 ½ tsp. ground coriander
• 2 tsp. cumin
• 2 tsp. paprika
• ½ cup red pepper, diced
• 4 cups chicken stock
• Salt and pepper to taste

Directions

In a large braising pan such as a Dutch oven heat the oil to medium heat. Season the chicken with salt and pepper and place in the pan to brown on each side. Season with all the spices and cover with the red pepper and chicken stock. Cook for about 30 minutes just until the chicken starts to pull apart. Drain the stock and using two forks pull the chicken.

To assemble you can either cut each arepa in half horizontal or just use two separate and build. Top with the pulled chicken, avocados, scallions and cilantro and just a squeeze of lime juice.

Fried Plantains

Ingredients

• 2 ripe plantains, peeled and sliced ¼ inch thick
• ½ cup vegetable oil
• Salt to taste
• Cinnamon sugar to taste

Directions

In a small sauté pan heat the oil to about 340 degrees. Place a couple plantains in the hot oil be sure to be careful with the splashing hot oil and not to crowd the pan. Cook so each if golden and crispy on each side about 3-4 minutes. The longer it fries they sweeter it gets. Once removed placed on a plate lined with paper towel to catch all the oil. Season with salt and cinnamon sugar while still hot and serve immediately.