- 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
- Pour cornmeal into a large bowl and gradually pour in the hot water or chicken broth. Mix well using a fork or wooden spoon.
- 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.
- 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.
- 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
- 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.
- 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.
- In a medium-size bowl, combine the shredded chicken breast, achiote and juice from the remaining orange and mix well.
- Arrange the arepas on a serving platter.
- 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.