Stuffed Pumpkin and Cheese Arepitas with Sweet Pepper Shredded Chicken and Warm Pickled Cabbage

Instructions

1. 1

   1. Place the chicken breast in a pot with 750 ml (3 cups) water, 60 g (about 1/3 cup) of the onion, half of the garlic, and 3 g (1/2 tsp) salt. Cook over medium heat for 18 to 22 minutes, until the chicken is fully cooked. Remove, let it cool slightly, shred it, and reserve 250 ml (1 cup) of the broth.

2. 2

   2. In a large skillet, heat 30 ml (2 tbsp) vegetable oil over medium heat. Sauté the remaining onion and garlic for 2 to 3 minutes. Add the sweet pepper and cook 3 more minutes. Stir in the tomato, cumin, black pepper, grated panela, and 30 ml (2 tbsp) lime juice. Cook for 5 minutes until a juicy stew forms.

3. 3

   3. Add the shredded chicken to the stew along with 120 ml (1/2 cup) of the reserved broth. Cook for 6 to 8 minutes, stirring, until moist but not watery. Adjust with 2 g (1/2 tsp) salt or to taste. Keep covered and set aside.

4. 4

   4. In a large bowl, mix the pre-cooked cornmeal, pumpkin puree, grated white cheese, melted butter, and 180 ml (3/4 cup) warm water. Add 3 g (1/2 tsp) salt and knead for 2 to 3 minutes until a soft dough forms. Let it rest for 5 minutes to hydrate.

5. 5

   5. Divide the dough into 8 equal portions. Shape into balls, then flatten into discs about 10 cm (4 inches) wide. Place 2 to 3 tablespoons of the chicken filling in the center of 4 discs. Cover with the remaining 4 discs and seal the edges well with your fingers. Patch any cracks by lightly moistening your hands.

6. 6

   6. Heat a griddle or wide skillet over medium heat with 15 ml (1 tbsp) vegetable oil. Cook the stuffed arepitas for 5 to 6 minutes per side until golden.

7. 7

   7. Transfer the arepitas to a tray and finish cooking in a preheated oven at 200 °C / 400 °F for 8 to 10 minutes to ensure the center is hot and the cheese in the dough lightly melts.

8. 8

   8. While they bake, make the warm pickle: in the same skillet, add the cabbage and cook for 2 minutes over medium heat. Add the white vinegar, the remaining 15 ml (1 tbsp) lime juice, the chopped cilantro, and a pinch of salt. Toss and cook 1 more minute, just until slightly softened but still textured.

9. 9

   9. Serve the arepitas hot, slightly opened or whole, topped with the warm pickled cabbage and its juices.