Cantina Chicken Cheesy Polenta Arepas Recipe

About this recipe

Cantina Chicken & Cheesy Polenta Arepas is a vibrant fusion dish that marries Latin American arepas with comforting British-inspired flavors. Juicy, spiced chicken is paired with creamy, cheesy polenta-filled arepas for a hearty, family-friendly meal everyone will love.

Ingredients

• - Fresh Asian Coriander Bunch
• Each Pepper Red- Each
• - Thomas Ridley Fresh British Chicken Thighs
• - Filippo Berio Garlic Flavoured Olive Oil
• - Ktc Minced Garlic Paste
• - La Chinata Sweet Smoked Paprika
• 400G Italianavera Chopped Tomatoes In Botanical Tin, 400G
• - Borough Broth Company Free-Range Organic Chicken Bone Broth
• 500 g Italian Polenta, Quick Cook, 500G
• NaN Bute Island Cheddar Flavour Block
• - Pataks Lime Pickle
• - Gorilla Food Co. Masa Harina White Corn Tortilla Flour
• 110G Gourmet Kitchen Himalayan Pink Salt Grinder
• 1 Kg Red Onion 1kg
• 100 G Trs Ground Cumin Jeera Powder
• - Jalpur Red Chilli Powder Fine
• - Lurpak Unsalted Butter

Instructions

1. 1. Preheat the oven to 200°C (180°C fan) or Gas Mark 6. Line a baking tray with parchment paper.
2. 2. Prepare the arepa dough by combining the masa harina, warm water, and salt in a large bowl. Mix until a soft dough forms, then let it rest for 5 minutes.
3. 3. Divide the dough into 8 equal portions and shape each into a flat disc about 1cm thick. Heat a non-stick skillet over medium heat and cook the arepas for 3-4 minutes on each side until golden. Transfer to the prepared baking tray and bake for 10 minutes.
4. 4. While the arepas are baking, prepare the cheesy polenta. Heat the chicken stock in a saucepan until simmering, then gradually whisk in the polenta. Cook over medium heat, stirring constantly, for 5 minutes or until thickened. Stir in the grated cheddar cheese and butter until melted and smooth. Cover and keep warm.
5. 5. For the cantina chicken, heat olive oil in a large skillet over medium-high heat. Add the sliced onion and cook for 3 minutes until softened. Stir in the garlic, smoked paprika, ground cumin, and chili powder, cooking for another minute until fragrant.
6. 6. Add the chicken thighs to the skillet and sear for 3 minutes on each side until golden brown. Pour in the chopped tomatoes and chicken stock, then season with salt and black pepper. Simmer for 15 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens.
7. 7. Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to the sauce and stir to coat evenly.
8. 8. To assemble, carefully slice open the baked arepas and fill each with a generous spoonful of the cheesy polenta and cantina chicken. Serve immediately, garnished with chopped coriander and lime wedges on the side.