Tumbarancho Arepa with Chicken Ingredients: For the Arepas: 500g Precooked Cornflour (P.A.N. or similar) 500ml of warm water 1 teaspoon of salt 1 tablespoon of vegetable oil For the Chicken Stuffing: 500g Chicken Breast Deveined or 300g Seitan / Shredded Firm Tofu 1 medium onion, finely chopped 1 red bell pepper finely chopped 2 cloves of garlic, finely chopped 1/2 cup frozen peas 1/4 cup fresh cilantro, chopped 1 tablespoon of ground cumin 1 teaspoon of paprika 1/2 teaspoon sweet garlic (or black pepper) Salt and pepper to taste 2 tablespoons of Vegetable Oil For the Sauce: 1 cup ripe tomatoes, chopped 1/4 cup white onion, finely chopped 1/4 cup fresh cilantro, chopped 1 tablespoon sweet garlic (or pepper) 1 scoop of Lemon Juice Salt and pepper to taste Instructions: 1. Preparation of the Arepas: In a large bowl, mix the precooked cornmeal, salt and oil. Gradually add the warm water, mixing with your hands until you get a smooth, manageable dough. It shouldn’t get too wet or too dry. Let the dough rest for 10 minutes, cover with a damp cloth. Divide the mass into 6 equal portions. Form balls and then flatten them with your hands until they form disks of about 10-12 cm in diameter and 1 cm thick. 2. Preparation of Stuffed Chicken (or Vegetarian): Heat the oil in a large skillet over medium heat. Add the onion and celery. bell pepper simmer until tender (about 5 minutes). Incorporate garlic, cumin, paprika and sweet garlic. Suffer for 1 more minute. Add the stripped chicken (or shredded satan/tofu) and peas. Cook until chicken is hot and the liquid has evaporated (about 5-7 minutes). Season with salt and pepper to taste.. Remove from fire and add chopped cilantro. 3. Preparation of the Salsa: Mix all the sauce ingredients in a small bowl. 4. Cooking and Armed of the Arepas: Cook the arepas in a nonstick skillet or skillet over medium heat, for about 3-4 minutes on each side, until golden brown and slightly crispy. Open the arepas in half, be careful not to break them. Stuff each arepa with the chicken (or veggie) mix and add sauce to taste. 5. Serve: Serve the tumbarancho arepas immediately. They can be accompanied with a fresh salad or avocado. Yield : 6 Arepas Prep time: 30 minutes Cooking time: 45 minutes

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Tumbarancho Arepa with Chicken

Ingredients:

For the Arepas:

500g Precooked Cornflour (P.A.N. or similar)

500ml of warm water

1 teaspoon of salt

1 tablespoon of vegetable oil

For the Chicken Stuffing:

500g Chicken Breast Deveined or 300g Seitan / Shredded Firm Tofu

1 medium onion, finely chopped

1 red bell pepper finely chopped

2 cloves of garlic, finely chopped

1/2 cup frozen peas

1/4 cup fresh cilantro, chopped

1 tablespoon of ground cumin

1 teaspoon of paprika

1/2 teaspoon sweet garlic (or black pepper)

Salt and pepper to taste

2 tablespoons of Vegetable Oil

For the Sauce:

1 cup ripe tomatoes, chopped

1/4 cup white onion, finely chopped

1/4 cup fresh cilantro, chopped

1 tablespoon sweet garlic (or pepper)

1 scoop of Lemon Juice

Salt and pepper to taste

Instructions:

1. Preparation of the Arepas:

 

In a large bowl, mix the precooked cornmeal, salt and oil.

Gradually add the warm water, mixing with your hands until you get a smooth, manageable dough. It shouldn’t get too wet or too dry.

Let the dough rest for 10 minutes, cover with a damp cloth.

Divide the mass into 6 equal portions.

Form balls and then flatten them with your hands until they form disks of about 10-12 cm in diameter and 1 cm thick.

2. Preparation of Stuffed Chicken (or Vegetarian):

Heat the oil in a large skillet over medium heat.

Add the onion and celery. bell pepper simmer until tender (about 5 minutes).

Incorporate garlic, cumin, paprika and sweet garlic. Suffer for 1 more minute.

Add the stripped chicken (or shredded satan/tofu) and peas. Cook until chicken is hot and the liquid has evaporated (about 5-7 minutes).

Season with salt and pepper to taste..

Remove from fire and add chopped cilantro.

3. Preparation of the Salsa:

Mix all the sauce ingredients in a small bowl.

4. Cooking and Armed of the Arepas:

Cook the arepas in a nonstick skillet or skillet over medium heat, for about 3-4 minutes on each side, until golden brown and slightly crispy.

Open the arepas in half, be careful not to break them.

Stuff each arepa with the chicken (or veggie) mix and add sauce to taste.

5. Serve:

Serve the tumbarancho arepas immediately. They can be accompanied with a fresh salad or avocado.

Yield : 6 Arepas

Prep time: 30 minutes

Cooking time: 45 minutes

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