All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Let us introduce you to arepas; we're sure you're going to be fast friends. A breakfast food from Venezuela and Colombia, it's the perfect partner for the tomato-y chicken, cheese, and sour cream, all piled on top like a glorious sopes, except even better. New friends, new food… sometimes the best adventures are the ones that take place right in the kitchen.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
In a mixing bowl, combine arepa mix, cheese, ¼ tsp. salt and a pinch of pepper. Add ½ cup cold water and stir to combine until easily formable into patties. Set aside, 5 minutes.
While arepa mixture rests, core tomato and cut into ½" dice.
Hold romaine heart at root end and chop coarsely.
Pat diced chicken dry.
If using chicken breasts, pat dry and, on a separate cutting board, cut into a 1" dice. Wash hands thoroughly after working with raw chicken.
Form arepa mixture into four patties, about 3" in diameter.
Make the Arepas
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil.
Add arepa patties to hot pan and cook until golden brown, 2-3 minutes per side.
Remove arepas to a plate. Wipe pan clean and reserve.
Cook the Chicken
Return pan used to cook arepas to medium-high heat and add 1 tsp. olive oil.
Add chicken to hot pan and stir occasionally until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Add tomatoes, seasoning blend, demi-glace, and ½ cup water. Stir occasionally, breaking up tomatoes with a spoon, until slightly thickened, 3-5 minutes.
If using chicken breasts, follow same instructions.
Remove from burner and season with ¼ tsp. salt and a pinch of pepper.
Make the Salad
In another mixing bowl, combine romaine and dressing.
Finish the Dish
Plate dish as pictured on front of card, spreading sour cream on arepas and topping with chicken mixture. Garnish salad with tortilla strips. Bon appétit!
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