Want a recipe that gets you out of your comfort zone, but will be quickly added to your family's favorite meals? You HAVE to make these Arepas with Poblano Pulled Chicken!
We started making one of the kids favorite foods, pupusas, at home after countless Sundays of buying them at the Hollywood Farmer’s Market. After years of eating them weekly after shopping for our weekly food there I became determined to learn how to make authentic pupusas, a beloved Salvadorian dish topped with slaw, crema, guacamole, and pico de gallo that Kenya, Chloe and now even Gemma love.
The first time I tried an arepa, a Latin American cousin to pupusas, I fell in love. They’re similar to a pupusa in the fact that they’re both made with corn and water, flattened into a disk and pan seared, but totally different in other ways. It’s like comparing Kansas city and North Carolina barbecue if you know what I mean.
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. We recently sent out this recipe on my organic meal delivery company, One Potato, and it was a huge hit with kids and adults. We sent this juicy pulled chicken with tons of poblanos, slaw and cotija cheese, so they’re a perfect DIY meal. If you’ve never tried cooking with poblano peppers the first thing you should know is that they’re not hot! Good news for kids with an aversion to anything spicy, but those who want tons of delicious flavor. You may want to double this chicken as it’s totally irresistible mixed with rice, quinoa or even on it’s own.
If you make these Arepas with Poblano Pulled Chicken, take a picture, post it on Instagram and tag @weelicious so I can see your creation!
Photos by Matt Armendariz