Arepas with Pulled BBQ Chicken, Cheddar, Pickled Onions and Avocado

Name: Arepas with Pulled BBQ Chicken, Cheddar, Pickled Onions and Avocado
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 arepas
Ingredients: 2 cups masarepa; 1 1/2 teaspoons kosher salt; 2 1/2 cups warm water; Neutral oil for pan frying; 2 teaspoons neutral oil; 1 medium yellow onion; 4 cloves garlic; 3/4 cup homemade or store-bought barbecue sauce; 3 to 3 1/2 cups cooked shredded chicken breast; 1 to 2 teaspoon honey; 1 to 2 teaspoons vinegar; 6 ounces shredded sharp cheddar cheese; 1 ripe haas avocado; pickled red onions; fresh cilantro

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Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
6 arepas
Course
Main Course, Breakfast, Snacks, Lunch, Others
Cuisine
American, gluten-free

Arepas with Pulled BBQ Chicken, Cheddar, Pickled Onions and Avocado

Yosef Browning

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Bring something special to the table with this well-loved recipe.

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Ingredients

Servings

For the arepas:

2 cups masarepa precooked cornmeal
1 1/2 teaspoons kosher salt
2 1/2 cups warm water
Neutral oil for pan frying

For the Pulled BBQ Chicken:

2 teaspoons neutral oil
1 medium yellow onion finely chopped
4 cloves garlic finely chopped
3/4 cup homemade or store-bought barbecue sauce
3 to 3 1/2 cups cooked shredded chicken breast from a rotisserie bird
1 to 2 teaspoon honey optional
1 to 2 teaspoons vinegar optional

Toppings:

6 ounces shredded sharp cheddar cheese about 1 1/2 cups
1 ripe haas avocado sliced
pickled red onions
fresh cilantro leaves and tender stems

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Instructions

Make the Arepas: Add the cornmeal and salt to a medium bowl and stir in warm water. Whisk until no lumps remain and water is fully absorbed. Let the mixture sit for 5-10 minutes.
Divide the dough into 6 even pieces and roll each into a ball. Flatten each ball to create a disk about 1/2 inch thick.
Set a large (10 or 12 inch) heavy skillet over medium heat. Add a layer of oil (about 1/4 inch deep) and heat until oil is shimmering but not smoking. Add as many arepas as will fit without crowding the pan and fry for about 4-5 minutes on each side, until arepas are crisp on the outside, and brown in spots. Remove from pan and set on paper towels to drain.
Make the Pulled BBQ Chicken: Add oil to a medium skillet set on medium-high heat. When oil is shimmering, add onions and cook, stirring often, until onions are soft and just starting to darken. Sprinkle in the garlic and cook for 1 minute. Add the barbecue sauce and heat until simmering. Tip in the pulled chicken, stir to coat with the sauce and cook until heated through. Taste, and add vinegar and honey to taste, if needed.
To assemble: Cut the arepas in half horizontally (as you would an English muffin) and add shredded cheese and about 1/4 cup pulled chicken. Top with avocado and pickled onions. Top with other half of arepa and serve warm.