Arepa con Pollo

The perfect chicken for the perfect arepa.

Looking for an accompaniment to Abuela’s Arepas? My family makes this delicious chicken stew mostly for tacos, but it goes well with anything from rice to tortillas.

INGREDIENTS RECIPE

Ingredients

-4-6 Chicken Thighs

-2 cans Fire Roasted Tomatoes (Crushed or Diced)

-1 tbsp Soy Sauce

-4 cups Chicken Broth/Water

-3 Bell Peppers (red, yellow, orange)

-1 Red Onion

-3 stalks Scallions

-1-2 Bay Leaves

-Smoked Paprika

- Ground Cayenne Pepper

-Ground Cumin

-Avocado & Queso Fresco to serve (optional)

-Arepa (see "Abuela's Arepas" recipe under Journal)

Recipe

1) Chop the peppers & onions in thin strips. Roughly chop the scallions.

2) Add oil to a large pan or pot & cook vegetables on medium heat until caramelized.

3) Add chicken to pan and season heavily with smoked paprika, salt & pepper on both sides. Lightly season with cumin & cayenne to desired spice level.

4) Once chicken is lightly cooked on each side (about 3min per side), add soy sauce & fire roasted tomatoes. Add bay leaves.

5) Add chicken broth/water & cook on low for 30min+ or until chicken is tender.

6) Remove chicken & shred. Add back to pot and season more if needed.

7) You should be left with a stewy chicken that melts in your mouth. Serve with arepas, tortillas, bread or rice.

Enjoy my loves!