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.
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Drain the black beans and rinse well. Place in a solid steam container and cover with 2cm of boiling water.
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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.
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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.
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Remove the skin from the chicken and discard. Shred the meat, place on a plate, cover and discard the bones.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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Brush the steamed sweet potato with a little oil and warm the sweet potato through on the griddle plate.
- 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
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