Main Dishescookwell
Colombian Style Shredded Chicken Arepa
A quick lunch inspired by Colombian ingredients.
👥 4 Servings⏱️ Prep & Cook: 45 min👤 Ethan Chlebowski📖 cookwell
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●knife
- ●bowl
📝 Preparation Steps
1
Prep & sear the chicken
2
Use a knife to butterfly or thin out the chicken breast into an even width. Sprinkle an even coating of salt on all sides. Preheat a pan over medium high heat. Once hot, add a layer of oil to cover the pan. Lay the chicken into the hot pan to sear on one side. When the bottom has released from the pan and developed some browning, flip the chicken. Continue searing on the other side until it cooks through and reaches an internal temperature of 155°F/68°C. Set the chicken aside to rest.
Salt, a sprinkleSalt, to taste
3
Make the corn salsa
Corn, 1-2 cobs
4
Meanwhile, prep the corn salsa. Cut off the kernels from the corn cob. Add to a bowl and mix with the minced cilantro, garlic, and mayo. Add the lime juice, hot sauce, and salt to taste, adjusting as necessary. Set aside.
Corn, 1-2 cobsCilantro, a handfulGarlic, 1-2 clovesLime juice, a squeezeHot Sauce, to tasteSalt, a sprinkleSalt, to taste
5
Shred the chicken & toast the arepa
6
Shred the cooked chicken to your desired consistence with a fork. Toast the arepa in a pan on medium heat until warmed through and crispy on the exterior.
7
Assemble & serve
8
Layer a few slices of the quesito cheese on the warm arepa. Top with a serving of shredded chicken, hot sauce, and a few spoonfuls of the corn salsa. Enjoy.
Quesito, to tasteHot Sauce, to tasteCorn, 1-2 cobs
Nutrition Facts
calories
351
fat Content
12 g
protein Content
27 g
carbohydrate Content
39 g
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