Savory Arepa Cake with Shredded Chicken, Sweet Plantain, and White Cheese

Instructions

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   1. Place the chicken breast in a pot with 750 ml (3 cups) of water and 1 teaspoon of the salt. Cook over medium heat for 18 to 20 minutes, until the chicken is fully cooked. Remove, let it cool slightly, and shred it finely. Reserve 120 ml (1/2 cup) of the cooking broth.

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   2. While the chicken cooks, preheat the oven to 375°F (190°C). Grease a 22 cm (9-inch) round or square baking pan with the butter.

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   3. In a large skillet, heat 2 tablespoons of the vegetable oil over medium heat. Add the onion, sweet pepper, garlic, and red bell pepper. Sauté for 5 to 7 minutes until tender and fragrant.

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   4. Add the shredded chicken, ground cumin, black pepper, tomato paste, and 120 ml (1/2 cup) of the reserved broth. Add 1/2 teaspoon salt and cook for 5 to 6 minutes, stirring, until you have a moist but not runny filling. Turn off the heat and stir in half of the fresh cilantro. Set aside.

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   5. In another skillet, heat the remaining tablespoon of vegetable oil over medium heat. Add the ripe plantain and cook for 2 to 3 minutes per side until golden, caramelized, and tender. Remove and set aside.

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   6. In a large bowl, mix the pre-cooked cornmeal with the warm milk, 240 ml (1 cup) additional water, and the remaining salt. Let it rest for 5 minutes so the cornmeal hydrates. Then knead briefly until smooth, moist, and lump-free.

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   7. Take a little more than half of the arepa dough and press it into the bottom of the greased pan, forming an even base. If it sticks, lightly moisten your hands with water.

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   8. Spread the shredded chicken filling evenly over the base. Then arrange the golden ripe plantain on top and sprinkle with 150 g (5 oz) of the grated white cheese.

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   9. Cover with the remaining arepa dough, spreading it gently with your hands to lightly seal the edges. Rub or brush the top with a little of the remaining butter to help browning.

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    10. Bake at 375°F (190°C) for 30 minutes. Remove the pan, scatter the remaining 50 g (2 oz) of white cheese on top, and bake for 8 to 10 minutes more, until the top is set and lightly golden.

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    11. Let the savory cake rest for 10 minutes out of the oven before unmolding or slicing. Finish with the remaining fresh cilantro on top and serve hot.