Leigh’s Chicken Arepa Dinner

This scaled-up dinner recipe delivers a comforting, multi-layered Latin American classic engineered for a hearty main course. By serving the ingredients open-face on top of the corn cakes rather than stuffing them inside, you get a beautiful structural contrast of textures and temperatures in every single bite.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. In a large bowl, stir 1 teaspoon salt and 2 tablespoons melted butter into 2 1/2 cups warm water. Slowly add 2 cups PAN pre-cooked white cornmeal, mixing with your hands until a soft, smooth dough forms. Let rest for 5 minutes.

Step 2

2. Divide the dough into 8 equal portions. Roll each portion into a ball, then gently flatten into an arepa about 3 to 3 1/2 inches wide and about 1/3 inch thick. Keep them thinner than traditional stuffed arepas so they stay light and fluffy.

Step 3

3. Heat 1 tablespoon neutral cooking oil in a large skillet over medium heat. Cook the arepas for 4–5 minutes per side, until lightly golden and crisp on the outside.

Step 4

4. Transfer the arepas to a baking sheet and bake at 375°F for 8–10 minutes, until cooked through and slightly puffed. Do not overbake; the centers should remain soft and fluffy.

Step 5

5. While the arepas bake, add the shredded rotisserie chicken and 3/4 cup salsa to a skillet over medium-low heat. Stir together and cook for 2–3 minutes, just until the chicken is hot and juicy.

Step 6

6. In a small bowl, mix the guacamole, sour cream, and juice from half of the lime until smooth and creamy.

Step 7

7. Place the warm arepas on a baking sheet. Spread each with avocado cream, then top with salsa chicken and shredded Oaxaca or mozzarella cheese.

Step 8

8. Broil on HIGH for about 1 minute, just until the cheese is melted and bubbly.

Step 9

9. Finish with more avocado cream, chopped fresh chives, chopped fresh cilantro, a squeeze of fresh lime, and a little flaky sea sa