Arepas Con Pollo En Adobo
The Mexican-Venezuelan dish you never knew existed! Combine both cultures and prepare these delicious arepas stuffed with adobo chicken.
16
25 Minutes
20 Minutes
45 Minutes
Ingredients
- 1 tablespoon oil
- 1 cup onion, finely chopped
- 1 tablespoon minced garlic
- ⅓ (78g) jar DOÑA MARÍA® Mole Adobo
- 1 ½ cups chicken broth
- 2 cups shredded cooked chicken
- Cornmeal for arepas
- ½ teaspoon salt
- 2 ½ cups water
- 1 cup guacamole
- ½ cup pickled onion
Directions
- In small skillet, over medium heat, add oil, onion, garlic and sauté until golden brown.
- Lower heat, add DOÑA MARÍA® Mole Adobo, chicken broth, and cook for 4 minutes until mixture integrates.
- Add chicken and cook for 5 minutes until mixture integrates.
- In large bowl, add cornmeal, salt and water. Mix with spoon until dough is formed. Let rest 1 minute.
- Form balls with the dough by hand, place each ball on plastic, wrap and roll into 1 1/2-inch circles until arepas are formed.
- In large skillet, over medium heat, add oil, arepas and cook for 2 minutes on each side or until dark brown on both sides. Reserve
- Cut a slit into the arepas (vertically).
- Add DOÑA MARÍA® Mole Adobo chicken into arepas and finish with a teaspoon of guacamole, pickled onion and serve.