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. The texture contrast here is key, so we’re leaving the pan-cooking to you the night of (or day of, if you’re feeling it more for lunch) to make sure it’s juuuuuust right.
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:
- Two arepas
- Shredded adobo chicken
- Pickled red onion
- Cotija cheese
What you’ll need from home:
- Nonstick saute pan
- Aluminum foil
- Small knife
Total prep time: 10-12 minutes
- Heat a nonstick pan over medium-low heat and add a drizzle of oil.
- Add your arepas and cook 5-6 minutes per side until golden brown + crisp. You can cover the pan if the oil is splattering! Make sure to 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!
The Adobo Chicken
- Add your adobo chicken to your pan and drizzle in about a tablespoon of water.
- Cook over medium 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 in between). 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, pickled red onions, and cotija cheese, and chow down 🙂
That’s it! #Dinnersolved, dinner served.
Show us how you WECO!