Arepas with chicken tinga
Today we propose a gastronomic journey to one of the emblematic dishes of Latin America. We love arepas because they can hold all the flavors and ingredients we can imagine. This time, we are going to fill them with chicken tinga, a typically Mexican preparation that combines wonderfully with the corn arepa. Thus, in a single trip, we get a glimpse of Venezuela, Colombia, and Mexico.
Once you learn how to make arepas, you can experiment with all kinds of fillings. The process is a bit entertaining, but it’s worth it, and the more you practice, the easier the next batch will be.
Servings: depends on how many arepas each person eats
Preparation time: you’ll have a very fun hour and a half
Difficulty: the dish is laborious, but simple
Utensils used: non-stick pan and saucepan with lid
You need:
For 2 people
- 3 cups of arepa flour.
- Water Olive oil
- A teaspoon of salt
- A chicken breast
- Thyme, bay leaf, red and green pepper
- A small onion
- Cherry tomatoes
- Coriander
- Chipotle to taste (and if you don’t like it, don’t add it)
How is it made?
We start by making the arepa dough. In a wide bowl, mix three cups of arepa flour with three cups of water. It will be easier if you add only one cup at first to make a compact, lump-free dough and then add the rest of the liquid, not forgetting the salt. Leave the bowl covered and resting for 10 minutes.
It’s time to shape the arepas. Put a little oil on your hands, make balls with the dough and flatten them to make discs. Brown the arepas in the pan over medium heat, then bake for 20 minutes at 180º.
Now that you have the container, let’s go for the content. In a pot with water, boil the chicken breast, spices -thyme, bay leaf, red and green pepper- and chopped onion. When it’s well cooked, remove the breast and shred the meat. Meanwhile, let the cooking broth reduce. Use a pan to char the tomatoes for 10 minutes and then blend them in a blender with the reduced broth (don’t forget to remove the spices and bay leaf first), a bunch of cilantro, and chipotle to taste. In a pan with oil, sauté chopped onion and garlic, add the chicken meat and the contents of the blender. Cook and reduce over medium heat, stirring. Once reduced, fill the arepas and enjoy.
In addition to the cooked filling, we’ve added fresh onion and tomato with cilantro and a few drops of lemon juice to provide a refreshing counterpoint. Wasn’t the journey worth it?
