Sweet Potato and Sesame Mini Arepas with Papelón-Braised Chicken, Avocado Cream, and Citrus Cabbage Slaw

Instructions

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   1. In a bowl, combine the mashed sweet potato with the precooked cornmeal, warm water, 1/2 teaspoon salt, 1 tablespoon sesame seeds, and 1 tablespoon vegetable oil. Knead for 2 to 3 minutes until a soft, workable dough forms. Let it rest for 5 minutes.

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   2. Divide the dough into 8 portions and shape into mini arepas about 3 inches wide. Lightly coat both sides with half of the remaining sesame seeds.

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   3. Heat a large skillet or griddle over medium heat. Add 1 tablespoon vegetable oil and cook the mini arepas for 4 to 5 minutes per side until golden and cooked through. If you prefer to finish them in the oven, place them in the oven for 8 minutes at 375°F / 190°C after searing. Keep warm.

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   4. For the braised chicken, heat the remaining 1 tablespoon vegetable oil in a skillet over medium heat. Sauté the onion, sweet peppers, and garlic for 4 minutes until fragrant and translucent.

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   5. Add the tomato, grated papelón, cumin, 1/4 teaspoon salt, and black pepper. Cook for 3 minutes, stirring, until the tomato softens slightly.

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   6. Stir in the shredded chicken and the chicken stock or water. Cook over medium-low heat for 10 to 12 minutes until the liquid reduces and the chicken is juicy and fully coated in the sauce. Add half of the chopped cilantro and mix.

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   7. For the cream, blend or mash the avocado with the plain yogurt, 2 tablespoons lime juice, 2 tablespoons chopped cilantro, and a pinch of salt until smooth and creamy.

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   8. For the slaw, combine the cabbage, carrot, honey, 1 tablespoon lime juice, a pinch of salt, and the remaining sesame seeds. Massage lightly with your hands or toss well with tongs to soften it slightly.

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   9. To serve, place two mini arepas on each plate. Top each one with the braised chicken, add a spoonful of avocado cream, and finish with the citrus cabbage slaw on top or on the side.

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    10. Serve immediately. To reheat, warm the mini arepas in a 350°F / 175°C oven for 8 to 10 minutes, and heat the chicken separately over low heat until hot.