Arepa La Catira Recipe

Poach the chicken

Place chicken breasts in a medium saucepan and add 3 cups water or low-sodium chicken broth, smashed garlic clove, bay leaf, 0.5 tsp salt, and 0.25 tsp black pepper. Bring to a gentle simmer over medium heat, reduce heat to low, cover, and poach until internal temperature reaches 165°F (about 12–15 minutes depending on thickness). Remove from heat and let rest in the liquid for 5 minutes.

Transfer chicken to a cutting board. Using two forks or your fingers, shred the chicken into bite-sized thin pieces. Reserve 1/2 cup of the poaching liquid; discard bay leaf and garlic.

Sauté and season

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the chopped onion and optional green pepper and sauté until softened and translucent, about 4–5 minutes. Stir in 0.5 tsp ground cumin and 0.5 tsp paprika (or achiote powder) and cook 30 seconds until fragrant.

Add shredded chicken to the skillet with the sautéed aromatics. Pour in 2–3 tablespoons of the reserved poaching liquid to moisten. Season with remaining 1/4 tsp salt (adjust to taste) and stir to combine. Cook 2–3 minutes until heated through and flavors meld. Finish with chopped cilantro and 1 tsp lime juice if using. Keep warm while you make the arepas.

Combine the 2 cups masarepa and 1 tsp salt in a mixing bowl. Gradually add 1.5 cups warm water, stirring with a spoon or your hands until a soft, pliable dough forms. Let rest 3–5 minutes to hydrate.

Divide dough into 6 equal portions (about 3.5–4 oz / 100–115 g each). Roll each portion into a ball, then flatten into discs about 3.5–4 inches (9–10 cm) across and 1/2 inch (1.2 cm) thick. Smooth edges to prevent cracking.

Heat a heavy skillet or griddle over medium heat and brush lightly with vegetable oil (about 1–2 tbs total). Cook the arepas 5–6 minutes per side until a deep golden crust forms and they sound slightly hollow when tapped. If the outside browns too quickly before cooking through, lower the heat and cover for 3–4 minutes to finish.

Optional: For a crisper exterior, finish arepas in a 350°F (175°C) oven for 8–10 minutes after pan-frying.

Using a sharp knife, slice each cooked arepa horizontally about three-quarters through to create a pocket (or cut fully in half if preferred). If desired, spread a little butter inside each pocket.

Fill each arepa with about 2–3 tablespoons shredded chicken and 1/4 cup shredded Gouda (adjust to taste). For a gooey melt, briefly return filled arepas to the skillet over low heat, cover, and heat 1–2 minutes until the cheese softens and the filling is warm.

Serve immediately while hot. Garnish with extra cilantro or a squeeze of lime if desired.