Pulled Chicken Arepas

This traditional Venezuelan street food dish is full of flavour and ideal when entertaining. Slowly steam cooking the chicken at a low temperature ensures the meat remains moist and can be pulled apart perfectly, for easy filling of the rustic cornmeal pockets.

INGREDIENTS

Serves 4

50g black beans, soaked overnight

2 chicken leg portions, approximately 500g in weight

2 shallots, peeled and quartered

A small bunch of parsley stalks

500ml good quality chicken stock

1 sweet potato, peeled and cut into 1cm thick slices

For the green sauce

60g pistachios, toasted with salt

1 ripe avocado

2 tbsp chopped parsley

2 tbsp chopped coriander

1 jalapeño, deseeded and finely chopped

2 garlic cloves, peeled and chopped

Zest and juice of 1 lime

2 tbsp water

2 tbsp olive oil

1 tsp salt

For the arepas

300g Masarepa cornmeal (pre-cooked cornmeal)

350-500ml water

½ tsp salt

1 tbsp oil

For the pulled chicken sauce

1 tbsp oil

1 onion, finely sliced

1 tbsp sherry vinegar

1 tsp light brown sugar

100ml passata

1 tsp smoked chipotle chilli paste

2 tbsp coriander, roughly chopped

Pickled red onion and 40g feta for garnish

Food tip: This dish works well with any kind of pulled meat or even slow cooked and pulled aubergine.

Appliance tip: The sweet potato can be steam grilled in a Miele Combination Steam Oven: Grill Level 3 with 80% moisture.

  1. Drain the black beans and rinse well. Place in a solid steam container and cover with 2cm of boiling water.

  2. In a separate solid steam container, place the chicken, shallots, parsley stalks and chicken stock. Place the beans and the chicken in a Miele Steam Oven and cook at 100°C for one hour. When the hour is up, remove the chicken and continue to cook the beans for a further 30 minutes until tender. Once cooked, strain through a sieve, keep warm and set aside.

  3. Place the chicken pieces on a board. Strain the stock through a sieve, into a saucepan and reduce on a high heat by three quarters.

  4. Remove the skin from the chicken and discard. Shred the meat, place on a plate, cover and discard the bones.

  5. Place the sliced sweet potato on a perforated steam tray and steam at 100°C in a Miele Steam Oven for 10 minutes. Remove from the oven and set aside.

  6. To make the arepas, put the cornmeal and salt in a medium-sized bowl. Add the water slowly until it comes together to form a slightly sticky dough. Leave to rest for 20 minutes.

  7. When rested, sprinkle a work surface with a little of the cornmeal and knead the dough until smooth. Divide into 8 patties around 1.5cm high. Place on a tray sprinkled with some more of the cornmeal. Cover and set aside.

  8. To make the green sauce, place the pistachios in a food processor and chop finely. Add all of the remaining ingredients and blitz until it resembles the texture of pesto. Set aside.

  9. Heat a griddle plate on setting 8 of a Miele Induction Hob. Brush each of the arepas with a little oil and when the griddle plate is smoking, cook for approximately 5 minutes on each side. Leave to cool slightly.

  10. In a frying pan, heat the oil for the pulled chicken sauce. Fry the sliced onion until soft and lightly browned. Add the sugar and vinegar and allow to caramelise for 1 or 2 minutes. Add the chili paste and cook for 30 seconds. Add the passata and reduce until thick.

  11. Add the chicken to the sauce along with the coriander and a little of the reduced chicken stock to adjust the consistency to your taste. Season well.

  12. Brush the steamed sweet potato with a little oil and warm the sweet potato through on the griddle plate.

  13. To assemble, slice the arepas in half. Spread the green sauce on the base and lay a slice of sweet potato on top. Fill with the pulled chicken and top with the black beans, pickled red onion and crumbled feta for garnish.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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