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, mix 4 cups of Masarepa cornmeal and 2 teaspoons of salt. Pour in 5 cups of lukewarm water and knead for 2 minutes into a smooth dough. Let rest covered for 5 minutes.

Step 2

2. Divide dough into 8 large portions. Roll into clean spheres and press flat between your palms into thick discs roughly 3.5 to 4 inches wide and 1/2-inch thick.

Step 3

3. Heat oil in a large skillet over medium-high heat. Fry the arepas for 5 to 6 minutes on each side until a deep golden, rigid exterior crust forms.

Step 4

4. Move the seared arepas onto a baking sheet and bake in a preheated oven at 400°F (200°C) for 10 to 12 minutes until they sound hollow when tapped.

Step 5

5. Hand-shred your rotisserie chicken meat and toss with a splash of warm chicken broth to keep it juicy. Whisk the guacamole with sour cream and a squeeze of lime juice until smooth.

Step 6

6. Cook bacon slices in a pan until completely crispy, then set aside.

Step 7

7. Lay hot baked arepas flat on a baking sheet. Spread a thick layer of avocado cream on each. Pile a towering mound of chicken on top, lay down 2 strips of crispy bacon over the chicken, then layer a heavy blanket of shredded cheese over the bacon.

Step 8

8. Broil on HI for 1 minute just until the top cheese layer is bubbling and melted. Garnish with more avocado cream, chopped chives, and flaky sea salt.