Arepas with smokey chicken, chorizo and cheddar

Name: arepas with smokey chicken, chorizo and cheddar
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 300 g chicken breast; 330 g pre cooked corn meal (Pan); 1 tl salt; 500 ml water; 150 g cheddar Tophat 48; 1 jalapeño pepper; 2 el sunflower oil; 4 el Barbecue sauce; 100 g chorizo pamplona sausage; 160 g chilled sun dried tomatoes tray; 10 g fresh coriander only the leaves

Corn buns with smoked chicken and chorizo sausage.

Ingredients

Kitchen Stuff

1 rolling pin

Directions

Bring a saucepan with water and salt to the boil and put in the chicken breasts. Keep the water at the boil for 20 minutes. Take the chicken out of the water.
In the meantime, put the corn meal in a bowl with the salt. Add the water while stirring and quickly knead to a dough.
Divide the dough into as many equal portions as you need and form balls. Count 2 rolls per person.
Roll out the balls with a rolling pin or bottle to a ½ cm thickness.
Grate the cheddar and cut the jalapeño pepper into rings.
Bake 4 rolls at a time in a frying pan with 1 tbsp oil on medium heat, or use 2 frying pans at the same time.
Fry the cornbread 10 minutes. Regularly.
In the meantime, separate the cooked chicken fillet with 2 forks into pieces and mix with the barbecue sauce.
Cut open the arepas as an envelope. Divide the cheddar, pepper rings, chicken, chorizo, dried to and coriander and serve.