Roasted Pumpkin-Anise Arepitas with Guava Chicken, Warm White Bean Cream and Cucumber Salad

Instructions

1. 1

   Preheat the oven to 400 °F / 200 °C. Place the pumpkin on a tray, toss it with 1 tablespoon vegetable oil, a pinch of salt, and a pinch of black pepper, and roast for 20 to 25 minutes until very tender.

2. 2

   Meanwhile, cook the chicken breast in a pot with 360 ml water, half of the white onion, half of the garlic, the cumin, 1/2 teaspoon salt, and a little black pepper. Simmer over medium heat for 18 to 20 minutes, until the chicken is cooked through. Remove, shred, and reserve 120 ml of the cooking liquid.

3. 3

   In a skillet, heat 1 tablespoon vegetable oil over medium heat. Sauté the remaining white onion, sweet pepper, and remaining garlic for 4 to 5 minutes. Add the guava paste and the 120 ml reserved broth, stir until it becomes a glossy sauce, add the shredded chicken, and cook 3 to 4 minutes more. Adjust salt and pepper.

4. 4

   Place the cooked white beans in a small saucepan with 120 ml water, half of the cilantro, 1 tablespoon lemon juice, a pinch of salt, and a pinch of black pepper. Cook over low heat for 5 minutes, then mash or blend into a rustic warm cream.

5. 5

   Once the pumpkin is ready, mash it into a smooth purée. Mix it with the precooked cornmeal, 140 ml water, the anise seeds, 1/2 teaspoon salt, and the fresh white cheese. Knead for 2 to 3 minutes until you have a soft, shapeable dough. If needed, add a little more water by the spoonful.

6. 6

   Divide the dough into 8 portions and shape small arepitas about 1 cm thick. Place them on a lightly oiled tray and roast at 400 °F / 200 °C for 8 minutes per side, until golden around the edges.

7. 7

   For the salad, mix the red onion with the cucumber, the remaining cilantro, the remaining lemon juice, the last tablespoon of vegetable oil, and a pinch of salt. Let it rest for 5 minutes so the flavors meld.

8. 8

   Serve 2 arepitas per portion. Spoon on the warm white bean cream, top with the guava chicken, and finish with the cucumber salad. If desired, add a little extra crumbled fresh white cheese when serving.