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Crispy Colombian Chicken Arepas Recipe with Easy Creamy Ají Crema

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These crispy Colombian chicken arepas are golden and crunchy on the outside, tender and juicy on the inside, paired perfectly with a creamy, mildly spicy ají crema. Ready in under 45 minutes, they make a delicious and comforting meal.

Ingredients

Scale
  • 2 cups (240g) masa harina (corn flour), preferably P.A.N. brand
  • 1¼ cups (300ml) warm water
  • ½ teaspoon salt
  • 3 tablespoons vegetable oil or avocado oil (for frying)
  • 1½ cups (225g) cooked chicken breast, shredded
  • 2 tablespoons chopped cilantro
  • 1 clove garlic, minced
  • ½ cup (120ml) mayonnaise (good quality or homemade)
  • ¼ cup (60g) sour cream or Greek yogurt
  • 1 small ají pepper or jalapeño, seeded if milder heat desired
  • 1 tablespoon fresh lime juice
  • Salt and pepper to taste
  • Extra cilantro and lime wedges for garnish (optional)

Instructions

  1. Prepare the chicken by cooking or shredding the chicken breast. Ensure it is moist and tender. Set aside about 1½ cups (225g) shredded chicken.
  2. In a large bowl, mix 2 cups (240g) masa harina with 1¼ cups (300ml) warm water and ½ teaspoon salt. Stir until a soft dough forms. Add a tablespoon more water if too dry. The dough should hold together but not be sticky.
  3. Stir in minced garlic (1 clove) and chopped cilantro (2 tablespoons). Fold in the shredded chicken gently to avoid toughening the dough.
  4. Divide the dough into 6-8 equal portions. Roll each into a ball, then flatten gently into discs about ¼ inch (6mm) thick. Wet hands slightly to smooth out any cracks.
  5. Heat 3 tablespoons vegetable oil in a non-stick or cast iron skillet over medium heat. Fry the arepas in batches without overcrowding, cooking 4-5 minutes per side until golden brown and crispy.
  6. Transfer the arepas to a paper towel-lined plate to drain excess oil. Let them rest for a few minutes to firm up but stay tender inside.
  7. While the arepas cook, blend ½ cup (120ml) mayonnaise, ¼ cup (60g) sour cream or Greek yogurt, 1 small seeded ají pepper or jalapeño, 1 tablespoon lime juice, and 2 tablespoons chopped cilantro until smooth. Season with salt and pepper to taste.
  8. Serve the warm crispy chicken arepas drizzled or dipped in the creamy ají crema. Garnish with extra cilantro or lime wedges if desired.

Notes

Use warm water to hydrate the masa harina for better dough texture. Avoid overmixing the dough to keep it tender. Maintain medium heat while frying to prevent burning or sogginess. Rest the dough before shaping to improve pliability. The ají crema can be made ahead and stored refrigerated for up to a week. For a lighter version, bake the arepas at 400°F (200°C) for 20 minutes, flipping halfway.

Nutrition

Keywords: arepas, Colombian chicken arepas, ají crema, crispy arepas, masa harina, street food, easy dinner, gluten-free, creamy sauce

Find it online: https://merrymorsel.com/crispy-colombian-chicken-arepas-recipe-with-easy-creamy-aj-i-crema/