Cantina Chicken & Cheesy Polenta Arepas

TEST KITCHEN

Seasonal

with Tomato, Pickled Red Onion & Crema

15 min

Difficulty: 3/3

Juicy Mexican-spiced chicken cutlets are served beside the star of this meal: homemade cheesy arepas (savory corn cakes popular in Colombia and Venezuela). You'll fill and shape the dough, brown the arepas in a pan, then bake until crispy outside and melty within. Finish with tangy crema, fresh diced tomato, pickled onion, and a sprinkle of cilantro.

Allergens

Eggs

Wheat

Milk

Utensils

Baking Sheet

Paper Towel

Large Pan

Large Bowl

Small Bowl

Plastic Wrap

Tags

Pork-free

Fall

Spring

Summer

Winter

Seasonal

Summer-seasonal

Ingredients

Sour Cream

3 tablespoon

Red Onion

0.5 unit

Precooked Polenta

1 unit

Mozzarella Cheese

1 cup

Tempura Batter Mix

82 g

Chicken Cutlets

10 ounce

Tomato

1 unit

Lime

1 unit

Mexican Spice Blend

1 tablespoon

Cilantro

0.25 ounce

Cooking Oil

2 teaspoon (tsp)

Black Pepper

teaspoon (tsp)

Salt

2 teaspoon (tsp)

Olive Oil

1 tablespoon (tbsp)

Sugar

0.5 teaspoon (tsp)

Cooking Oil

2 tablespoon (tbsp)

Preparation

Adjust rack to middle position and preheat oven to 375 degrees. Wash and dry produce.
Drain polenta. In a large bowl, crumble polenta into pea-sized pieces. Add tempura batter mix, mozzarella, 1 TBSP olive oil, and ½ tsp salt (2 TBSP olive oil and 1 tsp salt for 4 servings). Using your hands, mash until mixture is thoroughly combined, 30-60 seconds.
Set dough aside to rest for 10 minutes.

While dough rests, halve, peel, and thinly slice half the onion (whole onion for 4 servings). Quarter lime. Dice tomato into ¼-inch pieces; season with salt and pepper. Roughly chop cilantro.

In a small microwave-safe bowl, combine sliced onion, juice from half the lime, 1 tsp water, ½ tsp sugar, and a pinch of salt and pepper (2 tsp water and 1 tsp sugar for 4 servings). Cover tightly with plastic wrap. Microwave until onion is softened and bright pink, 30 seconds. Carefully remove plastic wrap and stir. Set aside to pickle, stirring occasionally.
Place sour cream in a separate small bowl. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper to taste.

Divide dough into four equal portions (eight portions for 4 servings); shape each into a ball. On a clean work surface, using the palm of your hand, flatten each ball into a ¼-inch-thick round. TIP: If dough feels sticky, spray your work surface and hands with nonstick cooking spray.

Heat a ⅓-inch layer of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is hot, carefully add two arepas to pan. Cook until bottoms begin to brown, 2-3 minutes.
Carefully flip arepas. Cook until opposite sides begin to brown, 2-3 minutes. Carefully transfer to a baking sheet. Repeat with remaining arepas. (TIP: The oil will get hotter with each batch. If arepas begin to brown too quickly, reduce heat to medium.) Remove pan from heat.
Once all arepas are browned, transfer baking sheet to middle rack and bake until arepas are cooked through and cheese melts, 10-12 minutes.
Let pan cool slightly, then carefully wipe out.

While arepas bake, pat chicken* dry with paper towels and season all over with Mexican Spice Blend, salt, and pepper.
Heat a large drizzle of oil in pan used for arepas over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. TIP: Lower heat if chicken begins to brown too quickly.

Slice chicken crosswise.
Divide cheesy arepas between plates. Fan chicken next to arepas. Drizzle everything with crema. Top with tomato, cilantro, and as much pickled onion as you like (draining first). Squeeze remaining lime wedges over the top and serve.