The nice people at P.A.N. told us that September is Arepa month, a time to celebrate the importance of a food that, thanks to its versatility and adaptability, has transcended borders and is now enjoyed worldwide. We love the traditional cheese-filled arepas (especially with a cup of hot chocolate), but you can fill them with just about anything. Case in point: the easy arepa recipe below, adapted from P.A.N.
(Note: Edible Orlando was not compensated for this post, we just really like fun recipes!)
Arepas with Chicken, Celery, and Blue Cheese
Serves 8
2½ cups water
1 teaspoon coarse salt
2 cups P.A.N. precooked white corn meal
cooking oil
4 boneless, skinless chicken breasts, cut into 1-inch chunks
coarse salt and freshly ground pepper to taste
½ cup of BBQ sauce
3 stalks celery, sliced
3 ounces blue cheese, crumbled
For the arepas: Pour water in a mixing bowl, add salt and gradually add the precooked white corn meal. Stir for 2 minutes until dough is smooth. Let rest for 5 minutes, then divide the dough into 8 equal portions. Roll them into balls and then flatten them with the palms of your hands to form 5-inch discs. On a griddle over medium heat, grill each disc for 5 minutes on each side.
For the filling: In a skillet over medium-high heat, add a light layer of oil and stir-fry the chicken until golden brown, adding salt and pepper as you go. Remove from the heat and mix it with the BBQ sauce. In a small bowl, combine the celery and blue cheese with a spatula.
To finish, open the arepas with a knife on one side, and while they are hot, fill them with the chicken in BBQ sauce, celery, blue cheese.
For more inspiration, visit our recipe archives.
