Sweet Corn and Cilantro Arepitas with Coconut Chicken and Ají Dulce

Instructions

1. 1

   In a food processor, blend the sweet corn kernels with the warm water until you get a coarse but moist mixture. Transfer to a bowl and add the pre-cooked cornmeal, chopped cilantro, 3 g (1/2 tsp) of the salt, and the sugar. Mix well and let it rest for 5 minutes so the cornmeal can absorb the liquid.

2. 2

   While the dough rests, season the chicken with the remaining 3 g (1/2 tsp) salt, ground cumin, and sweet paprika.

3. 3

   Heat 15 ml (1 tbsp) vegetable oil in a large skillet over medium heat. Add the white onion and cook for 3 minutes until translucent. Stir in the sweet ají pepper and garlic, and sauté for 2 more minutes.

4. 4

   Add the seasoned chicken to the skillet and cook for 5 to 6 minutes, stirring, until it changes color completely and starts to brown around the edges.

5. 5

   Pour the coconut milk and lime juice over the chicken. Cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until the sauce thickens slightly and the chicken is fully cooked. Remove from the heat and keep warm.

6. 6

   Divide the corn dough into 8 portions and shape into small arepitas about 1 cm thick.

7. 7

   Heat a griddle or nonstick skillet over medium heat and grease it with the remaining 15 ml (1 tbsp) vegetable oil. Cook the arepitas for 4 to 5 minutes per side until golden and firm.

8. 8

   For a more even finish, transfer the arepitas to a preheated oven at 180 °C / 350 °F for 5 minutes.

9. 9

   Serve two arepitas per portion, top with the coconut ají dulce chicken, and finish with grated fresh white cheese on top.