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Angry Arepas with Cider Braised Chicken

Yield: 12 Arepas
Portion Size: As Desired
Prep Time: 1 Hour

Braised Chicken-Avocado Filling

  • 1 pound boneless, skinless chicken thighs
  • Kosher salt, to taste
  • Black pepper, to taste
  • Oil, for cooking
  • 1 small onion, diced
  • 1 (12 fl. oz.) bottle Angry Orchard
  • Unfiltered Cider
  • 3 Tablespoons sour cream
  • 2 cups guacamole

Cider Arepas:

  • 3 cups pre-cooked white or yellow corn
  • flour (P.A.N. brand)
  • 2 (12 fl. oz.) bottles Angry Orchard
  • Unfiltered Cider, warm
  • 1 teaspoon salt
  • Oil, for cooking

Directions:

Preheat a large skillet over MEDIUM-HIGH heat and oven to300F. Season chicken with salt and pepper. Sear until golden on all sides- about 5 to 7 minutes. Add onion, cider and cover tightly with aluminum foil. Place in oven and cook for 30-45 minutes, or until tender. Remove chicken and onions from braising liquid and set aside to cool.

Once cooled, shred or chop the chicken and mix with the sour cream and guacamole. Season with salt and pepper to taste.

For the Arepas:

Preheat oven to 350F

Combine corn flour with the cider and salt. Let rest for 3-5 minutes.

Divide into 12 balls and form into ½ inch thick discs- about the diameter of a tennis ball. If the dough seems dry, add more warm cider or water. In a large skillet, sear arepas until golden on each side-about 4 minutes. Place on a baking sheet and put into the oven for 10-15 minutes or until they puff a bit.

To serve:

Let the arepas cool for a few minutes, slice open and fill with the chicken-avocado filling. Serve immediately.

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