CHEESE & CHICKEN AREPAS WITH AVOCADO & ROASTED TOMATO SALSA

30 MIN
Masterclass

INGREDIENTS:

Serving amount:
  • 1 mozzarella piece
  • 1 ATLAS tomato sugo pack
  • 1 masa pck
  • 2 chicken breasts
  • 1 ATLAS taco seasoning sachet
  • 1 avocado
  • 1 carrot
  • 1 tomato
  • 1 jalapeno
  • 1 red onion
  • 2 garlic cloves
  • 1 coriander bunch

Pantry staples: Cooking oil, salt

Allergens: Onion, garlic, dairy

Chef's note: Arepas are found throughout the northern countries of South America. Typically Colombian arepas are thinner with cheese (like these ones) and Venezuelan arepas are thicker and can be stuffed, like a sandwich. 

* Use half of the onion, avocado and cheese provided 

* Coriander and garlic are to be split across various other dishes so please read each recipe carefully. 

Method:

1. Prepare the ingredients

Wash the vegetables. Thinly slice the onion* and 1 garlic* clove per person. Dice the tomato. Finely chop some of the coriander roots* and stems. Pick some of the coriander leaves. Dice the avocado*. Grate the carrot. Halve the jalapeno, remove the centre and slice into matchstick size pieces. Cut the mozzarella* into 5mm dice.

2. Cook the chicken

Heat a splash of cooking oil in a frying pan over medium heat. Add the coriander root and stems, garlic and half of the onion. Cook for 2 minutes or until the onion softens slightly. 

3. Cook the chicken

Add the chicken, taco seasoning, tomato and a splash of water to the pan. Reduce heat and simmer for 10 minutes or until the chicken is cooked. Add more water if required. Shred the chicken using two forks. Stir through a spoon of the salsa before serving and season to taste.

4. Make the arepas

Meanwhile, place the masa into a bowl with the mozzarella, a pinch of salt, a splash of oil and enough water to make a dough. Start with a tablespoon of water at a time until you get a dough consistency. Shape into 3 balls per person.

5. Cook the arepas

Heat a splash of oil in a frying pan over medium heat. Working in batches, gently press the arepa balls into 5mm thick discs. Place into the frying pan and cook for 2 minutes on each side. Be gentle when flipping the arepas as they are delicate. Keep warm in a low oven or cover with a tea towel.

6. Make the carrot slaw

Combine the carrot, coriander leaves and jalapeno to taste. 

7. To serve

Divide the arepas between serving plates. Top with the shredded chicken in sauce, carrot slaw, avocado, tomato salsa and remaining onion. Top with a little goat’s cheese if you have any left over from the vatapa.