How to Make Authentic Venezuelan Arepa Catira with Chicken and Cheese

Simple Summary

Arepa Catira is a delicious Venezuelan sandwich made with corn-based arepa bread, filled with shredded chicken and melted cheese. This comforting dish combines the perfect balance of textures and flavors for a satisfying meal.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4 (2 arepas per serving)
• Difficulty: Intermediate

Ingredients

• 2 cups pre-cooked corn flour (such as P.A.N.)
• 2 1/2 cups warm water
• 1 tsp salt
• 1 tbsp vegetable oil (for cooking arepas)
• 2 cups cooked, shredded chicken breast
• 1 cup shredded yellow cheese (like queso llanero or gouda)
• 1/4 cup mayonnaise
• 1/4 cup ketchup
• 1 tbsp vegetable oil (for cooking chicken)
• 1/2 tsp garlic powder
• 1/4 tsp ground cumin
• Salt and pepper to taste

Instructions

1. In a large bowl, mix the pre-cooked corn flour and salt.

2. Gradually add warm water, kneading with your hands until you have a smooth, pliable dough that doesn't stick to your hands. Let rest for 5 minutes.

3. Divide the dough into 8 equal portions and shape each into a ball.

4. Flatten each ball into a disc about 1/2 inch thick and 4 inches in diameter.

5. Heat 1 tablespoon of oil in a large skillet over medium heat.

6. Cook the arepas for about 5 minutes on each side until golden brown and crispy. Set aside.

7. In the same skillet, heat 1 tablespoon of oil over medium heat.

8. Add shredded chicken, garlic powder, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally.

9. In a small bowl, mix mayonnaise and ketchup to create a sauce.

10. Preheat your oven to 350°F (175°C).

11. Carefully slice each arepa in half horizontally.

12. Spread a thin layer of the mayo-ketchup sauce on the inside of each arepa half.

13. Fill each arepa with a generous portion of the seasoned chicken and shredded cheese.

14. Place the filled arepas on a baking sheet and bake for 5-7 minutes, or until the cheese is melted.

15. Remove from the oven, let cool for a minute, and serve hot.

Chef's Notes

• For a quicker version, you can use store-bought arepas, but homemade ones are more authentic and flavorful.
• If you can't find pre-cooked corn flour, masa harina can be used as a substitute, though the texture will be slightly different.
• To make the chicken more flavorful, you can poach it in broth with onions, garlic, and bay leaves before shredding.
• Leftover arepas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven for best results.
• For a vegetarian version, replace the chicken with black beans or grilled vegetables.

Nutritional Info

Per serving (2 arepas): Approximately 550 calories, 25g protein, 60g carbohydrates, 25g fat. This dish is a good source of protein and provides energy from complex carbohydrates. The corn flour used in arepas is naturally gluten-free and rich in fiber.

Serving Suggestions

Serve your Arepa Catira with a side of crispy plantain chips or a fresh avocado salad for a complete meal. A cold Venezuelan beer or a tangy fruit juice like passion fruit or guava complements the flavors perfectly. For a festive touch, garnish with fresh cilantro and serve with a small bowl of extra mayo-ketchup sauce on the side for dipping.