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Shredded Chicken Arepa with Hogao Sauce

Name: Shredded Chicken Arepa with Hogao Sauce
Prep time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Latin American
Ingredients: 1 chicken breast with bone; 4 cups Progresso™ chicken broth; 2 tablespoons vegetable oil; 3 scallions, chopped; 1 cup peeled and chopped tomatoes; 1 chopped garlic clove; 1 teaspoon ground cumin; 1/4 teaspoon ground annatto seed; Salt and pepper to taste; 1/2 cup masarepa (arepa flour); 1/2 cup warm water; 2 tablespoons butter; Salt, to taste; Chopped avocado, to serve; Fresh cilantro, to serve

Prep 15 min
Total 30 min
Ingredients 15
Servings 2

If there's anything I feel proud of, it's being Colombian. We Colombians are known for our love for our country, traditional dishes and culture. And even though I'm far away, I'm always looking for new ways to stay connected to my traditions. That's why I decided to honor my country with today's recipe and prepare an arepa with shredded chicken and hogao sauce. It's famous in my house! I've yet to meet a Colombian who doesn't know what an arepa or hogao is because we all grew up eating these Colombian staples. But if you're not Colombian, here's your opportunity to taste our culture and tradition in one delicious dish!

Ingredients

For the chicken:

1 chicken breast with bone
4 cups Progresso™ chicken broth

For the hogao sauce:

2 tablespoons vegetable oil
3 scallions, chopped
1 cup peeled and chopped tomatoes
1 chopped garlic clove
1 teaspoon ground cumin
1/4 teaspoon ground annatto seed
Salt and pepper to taste

For the arepas:

1/2 cup masarepa (arepa flour)
1/2 cup warm water
2 tablespoons butter
Salt, to taste

Sides:

Chopped avocado, to serve
Fresh cilantro, to serve

Directions

1

To prepare the chicken: Cook the chicken in the broth in a medium pot for 25 minutes or until it's tender. Use a fork or your hands to shred. Set aside.
2

For the hogao sauce: Heat the vegetable oil in a pan over medium heat. Add the onions and cook for 3 minutes.
3

Add the tomato and the garlic. Reduce the heat and cook for about 8 minutes.
4

Add the cumin, annatto seed, salt and pepper. Cook for another 3-5 minutes.
5

For the arepas: Combine the masarepa with the warm water, one tablespoon of butter and salt. Mix well. Let the mixture sit for 5 minutes.
6

Knead with your hands for 3 minutes. Moisten your hands with water while working the dough.
7

Create two balls with the dough. Place each ball in a plastic bag and flatten with a lid.
8

Add butter to a nonstick pan at medium heat. Place the arepas on the pan and cook for about 3 minutes on each side, until they've browned.
9

To serve: Place one arepa on a dish and top with chicken. Add sliced avocado and fresh cilantro. Serve and enjoy!

You can also use beef or shrimp for this recipe.
You can also grill your arepas.

No nutrition information available for this recipe

If there's anything I feel proud of, it's being Colombian. We Colombians are known for our love for our country, traditional dishes and culture. And even though I'm far away, I'm always looking for new ways to stay connected to my traditions. That's why I decided to honor my country with today's recipe and prepare an arepa with shredded chicken and hogao sauce. It's famous in my house! I've yet to meet a Colombian who doesn't know what an arepa or hogao is because we all grew up eating these Colombian staples. But if you're not Colombian, here's your opportunity to taste our culture and tradition in one delicious dish!