Adobo Chicken Arepas are very similar to Mexican gorditas. A corn cake prepared with fine white corn flour and warm water on a hot comal until light golden brown in color. For a quick weeknight meal, I like to enjoy them stuffed with cheese and served witha warm salsa over top. Add a fresh green salad with some avocado for a complete, meatless meal. I wish I had some better pictures to share with you, but I pulled this from some of my older recipes. I thought it was good enough to share as is. As I sit here typing up this blog, I am thinking of a warm arepa with a nice poached egg on top…warm salsa…oh my! I do have a picture of that! LOl! Heading to the kitchen!
3 boneless chicken breast or thighs, about 1 1/2 pounds
Salt and pepper
2 cups seasoned adobo sauce(chile paste) link below or a chile ancho based salsa
2 cups low sodium chicken broth
2 cups white corn flour for arepas “PAN” brand
1 teaspoon salt
1 teaspoon baking powder
2 cups warm water
For Veggie Saute
2 tablespoons olive oil
1 red bell pepper, sliced into small strips
1 poblano pepper, sliced into small strips
1 jalapeño, sliced into small strips
1 small red onion, sliced into small strips
1/2 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon pepper
3 tablespoons red wine vinegar
1. Season the chicken with salt and pepper on both sides and brown for 4 minutes per side in a preheated skillet with 2 tablespoons of olive oil. Stir together the adobo sauce andbroth, add it to the skillet with chicken. Bring to a boil, reduce heat and simmer for 35 to 40 minutes. Remove chicken from sauce, shred all the meat and return it to the sauce. Continue cooking for 25 to 30 minutes until the sauce reduces and becomes thick. Taste for salt as it cooks down.
2. While the chicken is cooking, in a bowl, combine the corn flour, salt and baking powder. gradually add in the water and use your hands to work in to a dough. Work the shortening into the dough until smooth. You can make 6 large arepas or 12 small ones. Roll the dough into balls, transfer to a plate, cover with plastic and set aside.
3. To finish the arepas, preheat a large nonstick skillet or comal to medium heat for 5 minutes. Using your hands, form the dough balls into patties. If making small arepas, they will only be about 3 inches wide. Cook on hot pan, brushing both sides with olive oil for about 5 minutes per side. If possible, cover the arepas while they cook, the steam created will help with the cooking process. Transfer to a plate lined with wax or parchment paper, keep covered.
4. For peppers, add two tablespoons of olive oil to a skillet, preheat to medium for 5 minutes. Add all of the peppers and onion. Season with salt, oregano and pepper and cook for 5 minutes. Add in the vinegar and continue cooking for another few minutes. Cover and set aside.
5. To serve, carefully slice the arepas open, fill with chicken, garnish with avocado and cilantro. Serve the sauteed veggies on the side or you can add to the inside of arepa. Yields up to 6 servings.
Notes: Link for making adobo sauce.. You could use any dried chiles, such as chile ancho or guajillo as well to prepare the adobo.