Venezuelan FoodYuca and Anise Mini Arepas with Brown Rum Chicken and Warm Cabbage Salad
An original Venezuelan-inspired recipe: small yuca and cornmeal arepas with a hint of anise, griddled until golden, topped with brown rum chicken simmered with sweet pepper and panela, and finished with a warm cabbage, carrot, and lime salad. It brings together classic creole flavors, a tender center, and crisp edges.
Ingredients
- 400 g peeled yuca in chunks (for cocer and hacer puree)
- 8 g salt (divided)
- 120 g pre-cooked cornmeal (tipo for arepas)
- 180 ml warm water (approx., for the dough)
- 2 g anise seeds (lightly machacadas)
- 20 g butter (derretida, for the dough)
- 45 ml vegetable oil (divided)
- 500 g skinless chicken breast or thigh (cut diced small)
- 150 g white onion (chopped diced small)
- 80 g Venezuelan sweet pepper (without semillas and chopped)
- 12 g garlic (chopped fino)
- 100 g red bell pepper (chopped diced small)
- 20 g grated panela (or piloncillo grated)
- 60 ml dark rum (for desglasar)
- 30 g tomato paste
- 1 g ground cumin
- 1 g dried oregano
- 180 ml chicken broth or water (for the guiso)
- 250 g green cabbage (finely rebanado)
- 80 g carrot (grated)
- 15 g fresh cilantro (chopped)
- 30 ml lime juice (freshly squeezed)
- 15 ml panela vinegar or mild vinegar
- 2 g black pepper (freshly ground, divided)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Place the yuca in a pot with enough water and 4 g of salt. Cook for 18 to 22 minutes, until very tender. Drain, remove any woody center fibers, and mash until smooth while still hot.
- 2
2. Transfer the mashed yuca to a bowl and mix with the pre-cooked cornmeal, warm water, anise seeds, melted butter, and 1 g black pepper. Knead for 2 to 3 minutes until you have a smooth, shapeable dough. Add a few extra spoonfuls of warm water if needed.
- 3
3. Divide the dough into 8 equal portions and shape into thick mini arepas about 3 inches wide. Keep covered so they do not dry out.
- 4
4. For the chicken, heat 1 tablespoon vegetable oil in a wide skillet over medium heat. Add the chicken, 2 g salt, and 1/2 teaspoon black pepper. Brown for 4 to 5 minutes.
- 5
5. Add the onion, Venezuelan sweet pepper, garlic, and red bell pepper. Cook for 5 minutes, stirring, until the vegetables soften and the chicken is lightly sealed.
- 6
6. Add the grated panela, tomato paste, ground cumin, and dried oregano. Stir well for 1 minute so the cooking base becomes concentrated.
- 7
7. Pour in the dark rum and cook for 1 to 2 minutes so the alcohol evaporates. Add the chicken broth or water and simmer over medium-low heat for 12 to 15 minutes, until you get a juicy, lightly thickened stew. Adjust with the remaining 2 g salt if needed.
- 8
8. For the warm salad, heat 1 tablespoon vegetable oil in another skillet. Add the cabbage and carrot with a pinch of salt and cook for 2 to 3 minutes, just until slightly softened but still textured.
- 9
9. Remove the skillet from the heat and toss the cabbage and carrot with the fresh cilantro, lime juice, panela vinegar, and the remaining black pepper. Keep warm.
- 10
10. Heat a griddle, budare, or large skillet over medium heat. Lightly grease with the remaining tablespoon of vegetable oil. Cook the mini arepas for 4 to 5 minutes per side until golden and firm.
- 11
11. If you want to finish them in the oven, transfer them to a preheated oven at 180 °C / 350 °F for 8 minutes for a fluffier center.
- 12
12. Serve 2 mini arepas per portion, topped with the brown rum chicken and alongside the warm cabbage salad. Spoon over any pan juices for extra flavor.
Chef tips
Mashing the yuca while hot helps create a smoother dough. If the dough feels sticky, lightly dampen your hands instead of adding too much extra cornmeal. Venezuelan sweet pepper gives the dish its authentic aroma without much heat.
Substitutions
You can replace the chicken with diced turkey. If you cannot find Venezuelan sweet pepper, use extra red bell pepper plus a little scallion. Dark rum can be replaced with extra broth if you prefer to skip it, though the flavor will be less deep.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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