Arepas with Pulled Poblano Chicken
This recipe will get you out of your comfort zone, but will be quickly added to your family's favorite meals!
Ingredients
- 6 teaspoons olive oil, divided
- 1 large red onion, chopped and divided
- 2 garlic cloves, minced
- 2 boneless skinless chicken breasts (about 1 pound)
- 1 poblano pepper seeded, ribs removed and diced
- 1 red bell pepper, seeded, ribs removed and diced
- 1 lime, zested and juiced
- chopped cilantro
- 1 teaspoon kosher salt, divided
- 1 1/2 cups Mararepa or PAN pre-cooked white cornmeal
- 1 1/2 cups water
- 4-5 ounces Cotija, thinly sliced
Instructions
- In a large sauté pan heat 2 teaspoons olive oil, add half the onion, the garlic and cook for 1-2 minutes. Add the chicken, peppers and lime juice. Cook chicken 7-8 minutes or until chicken is cooked through. Set aside. Once chicken is cool enough to handle, take 2 forks and shred chicken. Add chopped cilantro and 1/2 teaspoon salt. Set aside.
- In a large bowl, add Masarepa, lime zest, 1 ½ cups water, 2 teaspoon olive oil and ½ teaspoon salt Stir to form a stiff dough. Transfer dough to clean, dry work space and knead dough for about 30-40 seconds or until smooth. Set aside for 3-4 minutes to rest. Form into 8 equal size balls. Flatten the balls with the palm of your hands to create 1/4 inch thick discs.
- In a large sauté pan, heat 2 teaspoons olive oil (you may need a little more during cooking) until very hot, add dough discs, and lower the heat to medium-low. Cook arepas for about 8-10 minutes per side or until cooked through.
- When cool enough to handle, cut Arepas horizontally in half. Place chicken mixture and cheese on the bottom half of Arepas. Top with other half and serve.
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