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Serves 12



  • 2 tablespoons vegetable oil
  • 2 red onions, thinly sliced into rounds
  • 2 oranges
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon dark brown sugar
  • 2 cups cooked shredded (into bite-size pieces) chicken
  • 1 teaspoon achiote (ground annatto seeds; available at Latin American markets)
  • 1 dozen arepas (see below) 1/2 cup refried black beans
  • 1 tablespoon chopped fresh cilantro


  • 1 1/2 cups instant precooked white (or yellow) cornmeal
  • 2 cups hot water or chicken broth
  • 1/2 cup grated mozzarella 1/4 cup sugar
  • 1/2 salt Butter for frying


Prepare the arepas

  1. Pour cornmeal into a large bowl and gradually pour in the hot water or chicken broth. Mix well using a fork or wooden spoon.
  2. Add the mozzarella, sugar, and salt. Mix, using your hands, until there are no lumps. Cover and let sit for 5 minutes, or refrigerate for up to one day.
  3. Scoop up a heaping teaspoon of dough and form a small pancake (about 1.5 inches wide) in the palm of your hand. Repeat with the remaining dough, and set aside on a platter.
  4. Lightly butter a griddle or heavy skillet. Cook the arepas about 3 to 4 minutes on each side, or until golden. (You may need to wipe out the frying pan with a paper towel after a few batches so that the butter doesn’t blacken.)

Prepare the panuchos

  1. Pour the vegetable oil into a frying pan over medium heat. Saute the onion, stirring constantly, for about 5 minutes, or until it starts to soften.
  2. Cut 1 orange in half and squeeze the juice over the onion. Add the vinegar and brown sugar. Let simmer until the liquid evaporates. Set aside.
  3. In a medium-size bowl, combine the shredded chicken breast, achiote and juice from the remaining orange and mix well.


  1. Arrange the arepas on a serving platter.
  2. Using a teaspoon, spread a spoonful of refried beans on each arepa. Then add a small amount of shredded chicken. Top with the onion, and a sprinkle of cilantro.

Hudson Valley Restaurant Week is back this April 8-21!