Baked Sweet Corn and Pumpkin Arepa with Gently Panela-Braised Shredded Chicken and Warm Cabbage Slaw

Instructions

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   1. Place the chicken breast in a pot with 750 ml (3 cups) water, 4 g (3/4 tsp) salt, and the bay leaf. Cook over medium heat for 18 to 20 minutes, until the chicken is fully cooked. Remove, let it cool slightly, reserve 240 ml (1 cup) of the broth, and shred the chicken.

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   2. While the chicken cooks, preheat the oven to 200 °C / 400 °F. Lightly grease a baking sheet or line it with parchment paper.

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   3. In a large skillet, heat 30 ml (2 tbsp) annatto oil or vegetable oil over medium heat. Sauté the onion, sweet pepper, and garlic for 4 to 5 minutes until fragrant and softened.

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   4. Add the tomato, grated panela, ground cumin, black pepper, and 2 g (1/2 tsp) salt. Cook for 5 minutes, stirring, until a juicy sauce forms.

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   5. Stir in the shredded chicken and 120 ml (1/2 cup) of the reserved broth. Cook over medium-low heat for 8 to 10 minutes, until the chicken absorbs the flavors but stays moist. Turn off the heat and mix in half of the chopped cilantro. Set aside.

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   6. For the dough, blend or process the sweet corn with the pumpkin puree and warm water until thick but fairly smooth.

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   7. Transfer the mixture to a bowl and add the pre-cooked cornmeal, grated white cheese, 2 g (1/2 tsp) salt, and 15 ml (1 tbsp) oil. Mix well and let rest for 5 minutes. If the dough is too soft, add a little more cornmeal; if too dry, add a tablespoon of warm water.

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   8. Divide the dough into 4 portions and shape medium arepas about 10 cm (4 inches) wide and 2 cm (3/4 inch) thick. Place them on the tray and bake for 18 to 20 minutes at 200 °C / 400 °F, flipping halfway through, until firm and lightly golden around the edges.

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   9. In the same cleaned skillet or another pan, heat 15 ml (1 tbsp) oil over medium heat. Add the cabbage and carrot and sauté for 2 minutes to soften them slightly.

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    10. Add the lime juice, apple cider vinegar, honey, and 2 g (1/4 tsp) salt. Cook 1 minute more, toss with the remaining cilantro, and remove from the heat. The slaw should be warm and still slightly crisp.

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    11. Split open the baked arepas without cutting all the way through. Fill each one with a generous portion of the panela-braised shredded chicken and top or serve with the warm cabbage slaw. Serve immediately.