Arepas with Grilled Chicken, Jack Cheese, and Tomatoes - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Arepas with Grilled Chicken, Jack Cheese, and Tomatoes



    Arepa Dough:      

    • P.A.N. Precooked White Cornmeal, 144 Grams, 1 Cup & 1 Tbsp.  
    • Baking Powder, 8 Grams, 1 tsp.  
    • Kosher Salt, 2 Grams, ½ tsp.    
    • Canola Oil, 2 Grams, ½ tsp. 
    • Warm Water, 252 Grams, 1 Cup  

    Place everything in one bowl and mix with your fingertips. Mix dough should be soft, but should be able to be formed without sticking to hands. Divide into 4 equal portions. Form each into a 3 ½” disc, almost ½” thick.  
    Pan fry in enough canola oil to come halfway up the sides of each arepa, about ¼”.  Insure the oil is heated to 350°f. An electric fry ing pan works well for this. Cook for about 2-3 minutes on each side or until very golden. Drain on paper towels. Let cool for 2 minutes and split in half horizonally like an English muffin.  Fill with the suggested fillings below. Makes 4 sandwiches.


    • 2 Grilled Chicken Breasts-season with adobo, sliced thinly
    • ¾ Cup Shredded Pepper Jack Cheese
    • 4 Tomato Slices
    • 1 Cup Shredded Lettuce
    • ¼ Cup Thinly Sliced Red Onion
    • 2 Tbsp. Fresh Cilantro Leaves