Exquisite Venezuelan Gluten-Free Lunch: Arepa de Queso & Chicken Guiso

Allergens

Dairy (in queso blanco)

Ingredients

• 2 cups PRECISELY measured maize harina (gluten
• free)
• 3 cups water
• 1 tablespoon salt, divided
• 8 oz queso blanco or farmer cheese, crumbled
• 2 cups shredded cooked chicken
• 1 cup tomato sauce
• 1 large onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Fresh cilantro leaves for garnish

Instructions

1. In a medium bowl, combine the maize harina and 2 cups of water. Mix until fully combined. Cover and let rest for 5 minutes.
2. In a large pot, bring 1 cup of water to a boil with 2 teaspoons salt.
3. Gradually add the maize harina mixture, stirring constantly to prevent lumps. Cook over medium heat, stirring frequently until the dough forms a ball and separates from the pot, about 5 minutes.
4. Remove the dough from the pot and knead for 1 minute on a floured surface. Divide into 8 equal portions and press each into a flat round cake.
5. Heat a griddle or large skillet over medium heat and cook arepas until golden brown, about 2 minutes per side. Set aside.
6. In a large pan, heat olive oil over medium heat. Add onions, bell pepper, and garlic, cooking until softened, about 5 minutes. Stir in cumin and sauté for another minute.
7. Add chicken, tomato sauce, and the remaining salt to the pan. Simmer for 10 12 minutes or until thickened.
8. To serve, split arepas and stuff with queso blanco. Top with warm chicken guiso and garnish with fresh cilantro leaves.

Chef’s Insight

The key to perfect arepas is the right consistency of dough and cooking time. Be patient and let the dough rest before cooking.

Notes

You can find gluten-free maize harina at specialty stores or online.