Chicken Thigh Cheddar Arepas

with crunchy tortilla salad

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs

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 you!
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.

In Your Box (serves 2)

  • 2 tsp. Fajita Seasoning
  • 2¾ oz. Arepa Mix
  • 14 oz. Diced Chicken Thighs
  • Info
    2 oz. Sour Cream
  • Info
    2 tsp. Chicken Demi-Glace
  • 1 Roma Tomato
  • 1 Romaine Heart
  • Info
    2 oz. Shredded Cheddar Cheese
  • 1 oz. Tortilla Strips
  • Info
    1½ oz. Chipotle Ranch Dressing

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.

  • Nutrition (per serving)

  • Calories
    827
  • Carbohydrates
    48g
  • Fat
    45g
  • Protein
    54g
  • Sodium
    1637mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    Make the Salad

    In another mixing bowl, combine romaine and dressing.

  • 5

    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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