CHICKEN FILLED AREPAS
Enjoy these delicious arepas that are filled with chicken - a flavorful dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 400°F.
- To make arepas: In large bowl, stir corn flour, water and salt with spoon; let rest 1 minute or until mixture thickens. Stir in mozzarella cheese. Form 4 balls of dough, using about 1/2 cup dough each. Place each ball on plastic wrap; shape each into 3 1/2-inch circle, 3/4 inch thick.
- In 12-inch skillet, heat oil over medium heat. Cook arepas in oil about 4 minutes on each side, until dark spots appear on both sides. Place arepas on ungreased cookie sheet.
- Bake about 20 minutes or until fully cooked and hollow sounding when tapped. Cool about 20 minutes.
- Meanwhile, make chicken filling. In medium bowl, mix all filling ingredients until well blended. To serve, slice each arepa vertically but not all the way through. Fill each with about 1/2 cup filling.
Nutrition Facts : Calories 390, Carbohydrate 27 g, Cholesterol 40 mg, Fat 4 1/2, Fiber 5 g, Protein 16 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 1 g, TransFat 0 g
REINA PEPIADA AREPAS (AREPAS WITH CHICKEN-AVOCADO SALAD)
My family, like most Venezuelan families, has been eating arepas for as long as I can remember. It felt like there was a never-ending supply of these white corn cakes when we lived in Venezuela -- we ate them with every meal, every day. My parents had plain arepas with their morning coffee, we would have them on the side if there was soup for lunch, and with whatever meat and rice we were eating for dinner (they come in very handy when trying to wipe deliciousness off a plate at the end of a meal). We also stuff them with our favorite fillings to have as sandwiches. When we moved to the States, there were a couple of years when I thought I was too cool for arepas, but my mother insisted on making them every Sunday to preserve our traditions and culture. Now I'm so grateful that she did. This is how she makes them.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 6 arepas
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Combine the arepa flour with the salt in a large bowl. Spread your fingers apart and make a claw with one hand and start circling the flour mixture while adding 1/2 cup water with your other hand. Make a fist a couple of times to bring the clumps of dough together, then squeeze to break apart any remaining larger dough pebbles. Repeat 3 more times, adding 1/2 cup water each time (for 2 cups water total) to the dry spots of the dough, squeezing out the pebbles, and combining the larger clumps.
- After the final addition of water, bring the dough together and incorporate any flour left in the bowl. Make a fist to squeeze the dough through your fingers and repeat until no more clumps remain. Bring the dough together again and let rest, uncovered, for 5 minutes.
- Poke a couple of holes in the dough and add 2 tablespoons water, then knead again. The goal is to get the dough dry enough so it doesn't stick to your hands or the side of the bowl, but not so dry that it cracks when you squeeze a little chunk of it between your fingers. If necessary, add 2 more tablespoons of water and knead to combine one more time. If the dough is too wet, sprinkle a flour in a little at time, then mix to combine. Let rest, uncovered, for another 5 minutes.
- Heat a large cast-iron or nonstick skillet over medium heat and lightly grease with an oiled paper towel.
- Divide the dough into 6 equal pieces -- each should weigh about 4 1/2 ounces. Roll each piece into a ball, then flatten into a disk about 3 1/2 inches wide and 1 inch tall. According to my mother, if the edges crack a little while flattening the disk, your dough is too dry. If this happens, add another tablespoon or 2 of water and let rest again.
- Working in batches, if necessary, place the disks in a single layer in the skillet and cook until a golden-brown crust has formed on the bottom, about 5 minutes. Flip and repeat on the other side, 5 minutes more. Reoil the skillet for each additional batch.
- Place the arepas directly on the oven racks and bake until crusty all over and the insides feel slightly hollowed out, 20 to 25 minutes. (Or if you're my mother, until you tap them 3 times, like a drum, and hear a deep "poh poh poh.")
- Serve immediately, plain, or with your favorite fillings. You can cut the arepas in half to make two half-moon pockets, or lay them flat, and cut halfway through the side to make one large round pocket. My favorite fillings are black beans, queso duro (aged, hard cheese) and crema, or the classic Reina Pepiada filling. Alternatively, you can store the arepas in a resealable plastic bag at room temperature for 3 to 4 days, or in the freezer, where they'll last for months.
- Combine the avocado, mayonnaise and lime juice in a medium bowl and mix, mashing the avocado with a fork as necessary. Stir in the onion, chicken, cilantro (if using), a sprinkle of pepper and a generous sprinkle of salt. Taste for seasoning and adjust if necessary. Serve with arepas and garnish with hot sauce, if you're into that.
CHICKEN AREPAS
Try making some flavorful Chicken Arepas with this recipe from My Food and Family. Take a break from ordinary chicken sandwiches and level up with an arepa.
Provided by My Food and Family
Categories Home
Time 54m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Mix water and salt in large bowl. Gradually add cornmeal, mixing after each addition until blended. Add cream cheese and oregano; mix well. Let stand 5 min.
- Divide dough into 6 equal pieces; shape each into ball. Flatten each ball into 5-inch patty, rounding edge with a little water, if necessary.
- Heat griddle to medium-high heat. Add patties (arepas); cook 10 to 12 min. on each side or until golden brown on both sides. Cut arepas in half horizontally; fill with chicken, Singles and mayo.
Nutrition Facts : Calories 510, Fat 21 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 31 g
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HOW TO MAKE AREPAS AT HOME FROM A VENEZUELAN CHEF
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- Prepare the filling. To make the arepa filling, squeeze the avocado with your hands to mash it but leave some bits and pieces. Then, blend all the filling ingredients together to combine.
- Mix the salt and dry precooked cornmeal. Mix the salt into the dry precooked cornmeal. Use your hands here! There is no a set rule for how to make the masa—some people add the water first, but I add the salt.
- Add warm water. Slowly, add 2-1/2 cups of warm water to the cornmeal while mixing with your hand. In order to prevent lumps, keep mixing for 3 to 4 minutes.
- Knead the dough. Once you have a dough, knead for about 3 to 4 more minutes.
- Form a smooth ball. Shape the dough into a ball. Cover it with plastic wrap, cheesecloth or a clean, damp towel and let it rest for about 5 minutes.
- Form smaller dough balls. Pull off pieces of the larger ball to form smaller balls. For each arepa, you want a ball that weighs 5 to 5-1/2 ounces.
- Flatten the arepa. In order to prevent the dough from sticking to your hands, use the reserved water to wet your hands lightly. Flatten the ball of masa between the palms of your hands until it reaches the desired thickness of 1/2 to 3/4 inches all around.
- Grill the arepas. Place the arepas on a preheated and lightly greased grill pan on medium heat. Cook for about 7 to 8 minutes on each side, turning the arepa a few times carefully with a spatula to cook evenly until they are golden brown and puffy.
- Assemble the arepa. As soon as the arepas are cooked, stuff them and eat them! It’s when they are at their best—crispy, warm and delicious. To start, place the arepa on a clean kitchen towel.
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- Add chicken to a pot, cover with water by about an inch and bring to a boil over medium-high heat. Immediately turn down to a simmer and simmer for 12 to 15 minutes until tender. If desired, the resulting broth can be used in making the arepas. Remove chicken from broth and shred. Reserve a little of the broth to finish the dish and If desired, the remainder of the broth may be saved and used in making the arepa
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- Add the shredded chicken and a tablespoon or two of the reserved broth to moisten, the tomato and salt and pepper to taste. Heat through, gently, stirring often to blend flavors until chicken is still moist but most of the moisture is gone from the pan and the tomatoes have dissolved into the mixture, several minutes. Taste and adjust for salt and pepper and add a squeeze of lime or a little sprinkle of vinegar.
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- Put the chicken onion, bay leaf, peppercorns and salt in a medium saucepan. Cover by an inch or two, with cold water. Bring to a boil. Turn the heat to low and simmer gently (hardly any bubbles) for 10-15 minutes, until the chicken is cooked through (Check for doneness after 10 minutes. Cut into the largest piece to make sure there’s no pink color). Remove chicken from the pot and set it aside until cool. Shred chicken, pulling it apart by hand or with the fork method (see my BBQ Chicken Enchilada post for more on the fork method)
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- Preheat oven to 350ºF. Pour the warm water into a large bowl. Stir in salt to dissolve. Pour in the corn flour and immediately start kneading the mixture with your hands, being sure to squeeze out any lumps. Allow the dough to sit for 3-5 minutes. Divide dough into 8 pieces. To shape an arepa, roll the dough into a ball and then pat it, between your hands, into a disc. Press your thumbs around the outside of the disc to form a nice edge. Discs should be 3 1/2 – 4 inches in diameter and 1/3 to 1/2 inch thick. Set discs on a large platter or baking sheet as you form them. (If the dough seems dry or cracks when you roll it, add a more warm water)
- Lightly oil a large non-stick skillet (cast iron is great). Turn the heat to medium and get the skillet nice and hot. Brown the arepas in batches, about 4 minutes per side, until they are seared with some brown areas on both sides. Set them back on the platter or baking sheet as you go.
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