Pulled Chicken Arepas - with veg option

Pulled Chicken Arepas recipe with vegetarian option. This taste of the south replaces burgers on our summer table. thenomadicwife.com

Arepas are these chewy little corn breads which can be used to dip into things (like soup or sauce) or made into larger "burger" like breads. They're divine, super easy to make and require only 4 ingredients. Corn, flour, salt & water. 

How cool is that? 

I stuffed these with a chicken mixture but you can easily swap out the chicken for chickpeas to get a similar kind of filling. Either way, they're DIVINE. No, seriously. We had a friend over for dinner when I made these and he said "you're keeping this recipe forever, right?".

Haha.

Arepas are traditionally done with avocado & chicken or beans inside, but this twist on it really rocks my boat! Hope you enjoy it!


Ingredients

makes 8 arepas

2 C corn flour (I use a blender to make flour from corn meal) 
1 1/2 C water
1 T olive oil
1 t salt
Enough flour to make a sticky dough

Filling

4 chicken thighs
1 14 oz can diced tomato
1 red chili pepper, chopped
1 lime, juiced
4 cloves garlic, diced
1 large bunch parsley, chopped
2 green onions, chopped
Salt & pepper to taste

Mayonaise & avocado for topping
Salad for serving

Note: Use chickpeas or black beans instead of chicken to make this dish entirely plant based!

Directions

prep 10 mins + cook 25 mins

Start by cooking your chicken in a large pan over medium high heat with a little olive oil.
Once it's browned on both sides, add your chili, tomato, garlic, onions, lime juice & pepper.
Cover & let the chicken simmer for about 25 minutes, until you can easily pull it apart with forks.
Time to prepare the arepas. 
In a large bowl, mix corn flour, salt & water. It should make a watery mix. 
At this point, start sprinkling gluten free flour over the top & mix it in.
Repeat, little by little until you have a sticky dough. Don't go too far or your arepas won't stick together.
Let your mix sit until your chicken is ready.  Then it's time to fry your breads. 
On a hot pan, with a little olive oil add your arepas dough a few spoonfuls at a time. The goal is to make breads that are roughly 3-4 inches across & 1/2 inch thick. 
Flip when the edges are set.
Let the arepas cool a little before you cut them in half, then stuff them with the chicken mixture. 
Serve with avocado, mayonnaise & salad on the side.