Dominican Corn and Coconut Arepitas with Sweet Pepper Shredded Chicken and Warm Cabbage Slaw

Instructions

1. 1

   1. Place the chicken in a saucepan with 120 ml (1/2 cup) water, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon oregano, half of the chopped garlic, and 1 tablespoon lime juice. Cover and cook over medium heat for 12 to 15 minutes, until the chicken is fully cooked and reaches 165°F / 74°C in the center.

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   2. Remove the chicken, let it rest for 5 minutes, and shred it into medium strands. Reserve any cooking juices left in the pan.

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   3. In a large skillet, heat 1 tablespoon oil over medium heat. Sauté half of the red onion and the sweet peppers for 3 minutes. Add the tomato, tomato paste, remaining garlic, 1/2 teaspoon oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 4 minutes, stirring, until a thick sauce forms.

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   4. Add the shredded chicken, 60 ml (1/4 cup) of the reserved cooking liquid, and 60 ml (1/4 cup) water. Cook over medium-low heat for 5 to 7 minutes until the chicken is juicy and well seasoned. Turn off the heat and stir in half of the chopped cilantro.

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   5. For the warm slaw, heat 1 tablespoon oil in another skillet over medium heat. Add the remaining onion, cabbage, and carrot. Cook for 3 minutes, just until slightly softened.

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   6. Add 2 tablespoons lime juice, the apple cider vinegar, 1/4 teaspoon salt, and the remaining black pepper to the slaw. Toss well, cook 1 more minute, and remove from the heat. Finish with the remaining cilantro.

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   7. In a bowl, mix the cornmeal, shredded coconut, sugar, baking powder, 1/2 teaspoon salt, and coconut milk. Let the batter rest for 5 minutes so the cornmeal can hydrate.

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   8. Heat a griddle or nonstick skillet over medium heat. Brush with the remaining tablespoon of oil. Shape the mixture into 8 small arepitas about 1/2 inch thick.

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   9. Cook the arepitas for 3 to 4 minutes per side until golden outside and cooked through inside. If you prefer to finish them in the oven, transfer them to a tray and bake for 5 minutes at 375°F / 190°C.

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    10. Serve 2 arepitas per portion, topped with or alongside the sweet pepper chicken, with the warm cabbage slaw on the side. Serve hot.