Paula's Arepas Rellenas

For the Arepas:

• 3 cups warm water
• 2 cups white corn meal
• 2 tbsp butter
• 1 cup of half & half cream (This is the secret)
• Salt to taste
• 1 tbsp of sugar
• 2 tbsp avocado or canola oil 

For the Sofrito & Filling:

• 2 tbsp avocado or canola oil
• 1 cup chopped green onion (about 6-8 medium stalks)
• 2 garlic cloves, minced
• 2 cups chopped Roma tomatoes
• ½ tsp cumin 
• 1 tsp of La Preferida Organic Taco Seasoning
• Salt and pepper to taste 
• 3 chicken thighs, chopped
• Shredded mozzarella; to taste 

SOFRITO or “HOGAO”

1. In a large pan over low heat, add olive oil and green onion. Cook for about 3 minutes.
2. Add the diced tomato and ½ tsp taco seasoning. Salt to taste.
3. Cook over low heat for about 10 minutes, stirring occasionally. 
4. Remove a small amount of sauce and set aside for decoration.
5. To complete the filling, add chicken and mix thoroughly. Add additional taco seasoning if necessary.
6. Remove pan from heat and set aside. 

AREPAS

1. In a large bowl combine the butter, salt, sugar and half of the corn meal.
2. Gradually pour half of the water into the mixture. 
3. Knead slowly until you feel that the dough begins to have a consistent texture.
4. Add half & half cream and continue kneading
5. Gradually add the rest of the corn meal and water until the dough no longer sticks to your fingers.
6. When the dough is ready, rest it to the fridge for 5 to 10 minutes.
7. Once the dough as rested, preheat your pan to cook the arepas. Start by adding avocado oil to a large pan over medium heat. It is recommended to use a Teflon pan with some avocado or canola oil (olive oil will burn).
8. To form the arepas: take a fist-sized piece of dough and roll into a ball.
9. Gently flatten the ball into a circle. They should be about ½ inch thick to allow for adding the stuffed ingredients.
10. Let the arepa cook for 3 to 5 minutes on each side, until lightly browned. 
11. Remove from heat and let them cool for a few minutes. With the help of a knife, slowly make a 1/4 cut and open it carefully.
12. Put cheese on the bottom of the arepa, then the chicken filling, then more cheese on top, and finally the sauce to decorate. That’s it!