Arepas with Pulled Poblano Chicken

Ingredients

• 6 teaspoons olive oil, divided


• 1 large red onion, chopped and divided


• 2 garlic cloves, minced


• 2 (about 1 pound) boneless skinless chicken breasts


• 1 poblano pepper seeded, ribs removed and diced


• 1 red bell pepper, seeded, ribs removed and diced


• 1 lime zested and juiced


• ¼ cup chopped cilantro


• 1 teaspoon kosher salt, divided


• 1 ½ cups Mararepa or PAN pre-cooked white cornmeal


• 1 ½ cups water


• 4-5 ounces Cotija, thinly sliced

Directions

1. In a large sauté pan, heat 2 teaspoons olive oil, add half the onion, the garlic, and cook for 1-2 minutes. Add the chicken, peppers, and lime juice. Cook chicken 4-5 minutes or until chicken is cooked through. Set aside.

2. Once the chicken is cool enough to handle, take 2 forks and shred the chicken. Add chopped cilantro and 1/2 teaspoon salt. Set aside.

3. In a large bowl, add Masarepa, lime zest, 1 ½ cups water, 2 teaspoon olive oil, and ½ teaspoon salt. Stir to form a stiff dough. Transfer dough to clean, dry workspace, and knead the dough for about 30-40 seconds or until smooth. Set aside for 3-4 minutes to rest. Form into 8 equal size balls. Flatten the balls with the palm of your hands to create 1/4 inch thick discs.

4. In a large sauté pan, heat 2 teaspoons olive oil (you may need a little more during cooking) until very hot, add dough discs, and lower the heat to medium-low. Cook arepas for about 8-10 minutes per side or until cooked through.

5. When cool enough to handle, cut Arepas horizontally in half. Place chicken mixture and cheese on the bottom half of Arepas. Top with the other half and serve. 

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