Ingredients
Pulled Poblano Chicken
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6 teaspoons olive oil, divided
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1 large red onion, chopped and divided
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2 garlic cloves, minced
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2 boneless, skinless chicken breasts (about 1 pound)
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1 poblano pepper, seeded, ribs removed, and diced
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1 red bell pepper, seeded, ribs removed, and diced
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1 lime, zested and juiced
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Chopped cilantro
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1 teaspoon kosher salt, divided
Arepas
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1 1/2 cups masarepa (such as PAN pre-cooked white cornmeal)
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1 1/2 cups water
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4–5 ounces cotija cheese, thinly sliced
Instructions
In a large sauté pan, heat 2 teaspoons olive oil over medium heat. Add half of the chopped onion and the garlic. Cook for 1–2 minutes until fragrant.
Add the chicken breasts, diced poblano, red bell pepper, and lime juice. Cook for 7–8 minutes, or until the chicken is cooked through.
Remove from heat and allow the chicken to cool slightly. Using two forks, shred the chicken. Stir in chopped cilantro and 1/2 teaspoon salt. Set aside.
Step 2: Make the Arepa Dough
In a large bowl, combine masarepa, lime zest, water, 2 teaspoons olive oil, and the remaining 1/2 teaspoon salt. Stir until a stiff dough forms.
Transfer dough to a clean surface and knead for 30–40 seconds until smooth. Let rest for 3–4 minutes.
Divide into 8 equal portions and roll into balls. Flatten each ball into a 1/4-inch thick disc using the palm of your hand.
Step 3: Cook the Arepas
Heat 2 teaspoons olive oil in a large sauté pan over medium-high heat. Once hot, add the arepa discs and reduce heat to medium-low.
Cook for 8–10 minutes per side, or until golden brown and cooked through. Add a little more oil if needed during cooking.
Remove from heat and allow to cool slightly.
Step 4: Assemble
Once cool enough to handle, slice each arepa horizontally. Fill the bottom half with the pulled chicken mixture and slices of cotija cheese. Top with the other half and serve warm.
Notes
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Masarepa Matters: Be sure to use pre-cooked cornmeal (masarepa), not regular cornmeal.
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Poblano Peppers Are Mild: They add rich flavor without spicy heat, making this dish kid-friendly.
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Don’t Skip Resting the Dough: Letting the dough rest helps hydrate the cornmeal and improves texture.
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Extra Filling: Double the chicken mixture and serve leftovers over rice, quinoa, or in tacos.
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Add Freshness: Top with extra cilantro, avocado slices, or a squeeze of lime before serving.
