Andean Mini Arepas Stuffed with Brown Sugar Chicken and Cheese

Instructions

1. 1

   In a large bowl, mix the pre-cooked white cornmeal, all-purpose flour, 1/2 teaspoon of the salt, and the sugar. Add the melted butter, egg, warm milk, and warm water gradually. Mix until you get a soft, moist, workable dough. Let it rest for 10 minutes.

2. 2

   While the dough rests, make the filling. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the white onion, red bell pepper, and garlic, and sauté for 4 to 5 minutes until softened.

3. 3

   Stir in the shredded chicken, grated panela, tomato paste, ground cumin, dried oregano, and the remaining 1/2 teaspoon salt. Mix well and pour in the chicken broth. Cook for 6 to 8 minutes over medium heat until the filling is moist but not watery.

4. 4

   Turn off the heat and add the chopped fresh cilantro. Taste and adjust salt if needed. Let cool for 5 minutes, then mix in the grated semi-firm white cheese.

5. 5

   Divide the dough into 8 equal portions. Shape into balls and flatten into discs about 4 inches wide. Place 2 to 3 tablespoons of filling in the center of 4 discs. Cover with the remaining discs and seal the edges well to form stuffed mini arepas.

6. 6

   Heat a large skillet or griddle over medium heat and add the remaining 1 tablespoon vegetable oil along with the additional butter for browning. Cook the arepas for 4 to 5 minutes per side until golden.

7. 7

   Transfer the arepas to a tray and finish cooking in a preheated oven at 375°F / 190°C for 10 to 12 minutes so the center gets fully hot and the dough cooks through.

8. 8

   Serve hot. If desired, let them rest for 2 minutes before cutting so the filling can settle slightly.