Colombian Style Shredded Chicken Arepa
A sweet corn arepa topped with cheese, chicken, and a fresh corn salad.
By Ethan ChlebowskiI made this recipe while traveling in Medellin, Colombia to try out some of the local groceries. These are made with the sweeter arepa choclo, a favorite version that resembles a tender cornbread pancake.
Any kind of arepa or starch base (like a gordita, tostada, or even slice of bread) could work here.
Ethan Chlebowski
Ingredients
Chicken
- chicken breasts21 lb / 450 g
- salta sprinkle
- cooking oilas needed
Corn salsa
- corn1-2 cobs
- garlic, minced1-2 cloves
- cilantro, minceda handful
- mayonnaisea spoonful
- lime juicea squeeze
- hot sauceto taste
- saltto taste
Arepa & remaining toppings
- arepa choclo3-4
- quesito, thinly slicedto taste
- hot sauceto taste
Method
Step 1: Prep & sear the chicken
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 on one side.
- When the bottom has released from the pan and developed some , 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.
Step 2: Make the corn salsa
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.
Step 3: Shred the chicken & toast the arepa
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.
Step 4: Assemble & serve
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.
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