Prepare to embark on a mouthwatering journey that will transport your taste buds straight to the heart of Venezuela! These golden, crispy arepas stuffed with succulent adobo-seasoned chicken are about to become your new obsession. Imagine biting into a perfectly grilled corn pocket, filled with tender, spiced chicken and melted cheese that oozes with every bite - this isn't just a recipe, it's a flavor explosion waiting to happen. Whether you're a seasoned home chef or a curious foodie looking to expand your culinary horizons, these arepas will revolutionize your meal game and leave your family and friends begging for more!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Venezuelan
Serves: 6 servings
Ingredients
- 2 cups masa harina
- 1 1/2 cups water
- 1 lb chicken breast, cooked and shredded
- 1 tbsp adobo seasoning
- 1/2 cup cheese, crumbled
- Oil, for cooking
Instructions
- In a large mixing bowl, combine 2 cups of masa harina and 1 1/2 cups of water. Mix well using your hands or a wooden spoon until a smooth, pliable dough forms. If the dough feels too dry, add a little more water, one tablespoon at a time.
- Once the dough is well combined, divide it into 6 equal portions and shape each portion into a ball. Flatten each ball gently between your palms to form a disc about 1/2 inch thick.
- In a separate bowl, combine the cooked and shredded chicken breast with 1 tablespoon of adobo seasoning. Mix thoroughly to ensure the chicken is evenly coated with the seasoning.
- Heat a non-stick skillet or griddle over medium heat and add a small amount of oil to coat the surface. Once the oil is hot, carefully place the arepas in the skillet, cooking them for about 5-7 minutes on each side, or until they are golden brown and have a slight crust.
- While the arepas are cooking, prepare the filling. Once the arepas are cooked, remove them from the skillet and let them cool slightly. Then, slice each arepa open horizontally, creating a pocket for the filling.
- Stuff each arepa with the seasoned chicken and sprinkle 1/2 cup of crumbled cheese inside. You can use any cheese of your choice, such as queso fresco or mozzarella.
- Return the stuffed arepas to the skillet and cook for an additional 2-3 minutes on each side, allowing the cheese to melt and the arepas to heat through.
- Once the cheese is melted and the arepas are heated, remove them from the skillet and serve immediately. Enjoy your arepas con pollo adobado with your favorite sauces or toppings, such as avocado or salsa.
Tips
- Masa Harina Matters: Use fresh, high-quality masa harina and mix the dough thoroughly to avoid crumbly arepas.
- Hydration is Key: Add water gradually to achieve the perfect dough consistency - it should be smooth and not too sticky.
- Even Thickness: When forming arepas, aim for uniform 1/2 inch thick discs to ensure even cooking.
- Medium Heat is Your Friend: Cook arepas on medium heat to achieve a golden, crispy exterior without burning.
- Let Them Rest: Allow arepas to cool slightly before cutting to prevent them from falling apart.
- Get Creative with Fillings: While this recipe uses chicken, feel free to experiment with different proteins or vegetarian options.
- Serve Immediately: Arepas are best enjoyed hot and fresh, so time your cooking to serve right away.
Nutrition Facts
Calories: 240kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
