Easy Chicken Arepas with Fresh Slaw
Easy Chicken Arepas with Fresh Slaw bring warm corn pockets, tender chicken, and crisp slaw together in a simple and flavorful homemade comfort dish.
Ingredients
For the arepas
- 1.5 cups 1 1/2 cups pre-cooked cornmeal Use pre-cooked cornmeal for making dough.
- 2 cups 2 cups warm water Ensure the water is warm to help form the dough.
- 0.5 teaspoon 1/2 teaspoon salt For flavoring the arepas.
For the chicken marinade
- 2 tablespoons 2 tablespoons vegetable oil Used for marinating the chicken.
- 1.5 tablespoons 1 1/2 tablespoons savory sauce Savory sauce enhances flavor.
- 1 tablespoon 1 tablespoon mustard Provides tanginess.
- 1 tablespoon 1 tablespoon vinegar Adds acidity to the marinade.
- 1 teaspoon 1 teaspoon paprika For a subtle smokiness.
- 1 teaspoon 1 teaspoon onion powder Enhances the flavor of the chicken.
- 0.5 teaspoon 1/2 teaspoon dried oregano For added herbal flavor.
- 0.5 teaspoon 1/2 teaspoon salt For seasoning.
- 0.25 teaspoon 1/4 teaspoon black pepper For a touch of heat.
- 1 pound 1 pound boneless chicken, cut into bite-size pieces Main protein for the recipe.
For the slaw
- 1.5 cups 1 1/2 cups shredded cabbage Base for the slaw.
- 0.25 cup 1/4 red onion, thinly sliced Adds color and flavor.
- 1 tablespoon 1 tablespoon chopped cilantro For freshness.
- 1 tablespoon 1 tablespoon chopped chives Adds onion flavor.
For the slaw dressing
- 1 scallion 1 scallion, chopped For flavor and freshness.
- 1 teaspoon 1 teaspoon grated fresh ginger For a spicy kick.
- 1 clove 1 garlic clove, minced Adds depth of flavor.
- 1 tablespoon 1 tablespoon hot sauce Adjust to taste for heat.
- 1 tablespoon 1 tablespoon sugar Balances the acidity.
- 2 tablespoons 2 tablespoons soy sauce Adds umami flavor.
- 2 tablespoons 2 tablespoons vinegar For acidity in the dressing.
- 2 tablespoons 2 tablespoons sesame oil Adds richness.
Instructions
Preparation
- Marinate the chicken by mixing the marinade ingredients and coating the chicken. Chill for 1-2 hours.
- Cook the marinated chicken in a skillet over medium heat for 8-10 minutes until no pink remains.
- In a separate bowl, mix the cornmeal, warm water, and salt to form a soft dough. Let it rest briefly.
- Shape the dough into 4 patties.
Cooking
- Cook the arepas in a skillet for 5 minutes per side until golden.
- In another bowl, combine shredded cabbage, red onion, cilantro, and chives.
- Whisk together all slaw dressing ingredients until smooth.
- Toss the slaw with the dressing.
- Slice arepas open, fill with chicken and slaw, and serve warm.
Notes
Serve the arepas warm with a simple side salad or light fries. Store leftover chicken and slaw separately. Cooked arepas can be reheated in a skillet or oven to keep them crisp.