Arepas with Roasted Red Chile Chicken, Sweet Potatoes and Arugula
These arepas are stuffed with melting cheese similar to Columbian versions of the dish and topped with quick braised red Chile chicken, roasted sweet potatoes and fresh arugula. They are great for any occasion though- try them with a fried egg on top! Regardless of how you serve them make sure to serve hot so they cheese is gooey and satisfying for all your guests!
INGREDIENTS FOR AREPAS
2 cups Masarepa (precooked corn meal made for arepas)
2 tbsp softened butter
2.5 cups hot water
1.5 tsp salt
2 cups Soft melting cheese like mozzarella or oaxaca sliced or shredded
RED CHILE CHICKEN FILLING
2 Sanderson Farms® Skin On, Bone In Chicken Breast Fillets
1 White Onion, diced
2 cloves Garlic, minced
2 cups Water
4 Chile de Arbol
1 cup Sofrito
1 tsp cumin
1 tsp cinnamon
Salt and pepper to taste
ROASTED SWEET POTATOES
2 cups Sweet Potatoes, dices 1/2' by 1/2'
1 tbsp Canola Oil
1 tsp Chile powder
Salt and Pepper to taste
FOR ASSEMBLY
ROASTED RED CHILE CHICKEN
ROASTED SWEET POTATOES
ARUGULA
COTIJA CHEESE
SCALLIONS
LIME WEDGES
RESERVED RED CHILE SAUCE
DIRECTIONS FOR AREPAS
1. Combine hot water, salt and softened butter in a large mixing bowl. Water should be hot enough to melt the butter but not too hot to handle. Stir to melt the butter and dissolve the salt.
2. Add the Masarepa ½ cup at a time until a smooth dough forms. This dough should feel soft to the touch and not stick to the fingers when handled. Allow the dough 5 minutes to fully hydrate before testing. If it is too wet, add more masarepa (1 tbsp. at a time). If it is too dry, do the same, but with water.
3. Once you have a working dough, scoop out 1/4 cup scoops and line a tray. Make indentations in the scoops and place the cheese in the center. Fold the dough over the cheese to make stuffed dough. Flatten the dough out into a patty and reserve.
FOR RED CHILE CHICKEN FILLING
1. Preheat the oven to 425°F.
2. Season chicken breasts with salt and pepper to taste and roast until fully cooked (>165°F)
3. Reserve chicken until cold enough to handle.
4. Heat a medium saucepan over medium-high heat. Sauté onions with 1 tbsp. canola oil until caramelized, stirring consistently in order not to burn.
5. Add garlic and sauté until browned. Add water, Chile de arbol, sofrito, cumin and cinnamon. Bring to a simmer and allow to reduce by half.
6. Transfer the Chile mixture to a blender and blend until smooth. Reserve a cup to sauce the tamales later.
7. Return to the saucepan and shred cooled chicken directly into the pan. Simmer and combine an additional 3-5 minutes. Allow to cool 10-15 minutes or refrigerate until using.
FOR THE ROASTED SWEET POTATOES
1. Preheat the oven to 425°F.
2. Toss the sweet potatoes with the Chile powder, canola oil and salt and pepper to taste.
3. Roast for 10-15 minutes or until the sweet potatoes are browned and cooked through.
4. Reserve until ready to serve.
ASSEMBLY METHOD
1. Heat a non-stick pan over medium heat and add 1/4 cup of canola oil
2. Pan fry the arepas in batches for 5-7 minutes per side until golden brown.
3. Transfer the cooked arepas to a large platter and top with the red Chile chicken, roasted sweet potatoes, cotija cheese, scallions and arugula.
4. Drizzle the reserved red Chile sauce over it all and serve immediately with fresh lime wedges.