Are you ready to arepa, Fam? Because we sure as heck are. A staple in many South American cuisines, particularly Venezuelan and Colombian, these unleavened cornmeal cakes are essentially like a cross between a tortilla and a pancake. Think crisp, griddled exterior, and soft, fluffy center.
Lovely as these cakes are on their own, their real skill is as a vehicle for savory fillings, like that earthy adobo chicken and tangy cotija cheese you got right there. We hope you enjoy and wanna arepa on repeat, just like us 😉
What’s in your bag:
- Four arepas
- Shredded adobo chicken
- Pickled red onion
- Salsa roja
- Cotija cheese
What you’ll need from home:
- Nonstick saute pan
- Aluminum foil
- Microwave-safe plate + damp paper towel (optional)
- Small knife
Total prep time: 10-12 minutes
Option #1 (on the stove):
- Heat a nonstick pan over medium-low heat and add a drizzle of oil. Add your arepas to the pan and cook 2-3 minutes per side until nice and hot. You can cover the pan if the oil is splattering! Keep an eye on them to make sure they don’t get too toasty.
- Transfer your arepas to a plate and cover with a piece of foil to keep warm. Keep your pan, we’ll use it for the chicken!
Option #2 (in the microwave):
- Wrap your arepas in a damp paper towel and place on a microwave-safe plate.
- Microwave in 30-second increments until hot!
The Adobo Chicken
- Place your pan over medium heat, add a drizzle of oil + your adobo chicken, plus about a tablespoon of water.
- Heat, stirring frequently, until the chicken is warmed through, about 2-4 minutes.
- Use a small knife to slice the arepas in half horizontally (so you can sandwich your fillings inside). If you like, keep the halves partially connected at one end. This will allow you to stuff the arepa instead of sandwiching!
- Fill your arepas with adobo chicken, salsa roja, pickled red onions, and cotija cheese, and chow down 🙂
That’s it! #Dinnersolved, dinner served.
Show us how you WECO!