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Chicken Vindaloo Arepa

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As I mentioned Friday, I had a party at my apartment this past weekend. The party was actually related to TFIMB, but we can talk more about that later this week. For the food, I wanted to cook some of my favorite things from over the years, but put a spin on them. One of my favorite cooking moments in the past few years was the first time I opened a cardamom pod. It was like opening the door to a whole new world of cooking! I made a spicy lamb vindaloo that night. For this app, I wanted a chicken version, but something that would be a little more portable and hand friendly. Enter the arepa, another one of my favorite things to cook! Stuffing the vindaloo into the arepa was a match made in heaven. Indian and Latin food actually have a lot in common(lots of cumin, cilantro, rice) so they mesh well.


You can check out my curry powder recipe here. After this picture, it all went into the blender. I still remember making this the first time. The aromas were so new and different. Also, it felt like a really big project! After doing it many times since, vindaloo paste is quick and easy.



Adding the paste after searing the chicken. Then I added stock and let it simmer for awhile.



When the chicken was fully cooked, I shredded it up.



Arepa dough is simply masarepa powder and water. Then you make thin rounds and brown on a dry pan.



My sister helped me stuff the arepas. She also helped me make fun of my friend John, which she is clearly doing in this picture.





Yum! It could have been cause everyone was starving (since I was running a little behind cooking), but these were devoured pretty quickly! Too quick for me to even take a nicer picture of them!


The curry powder

Cook 3 onions till brown. Add 5 cloves garlic, 2 inches ginger, 5 thai chiles, and 2.5 tablespoons of your curry powder. Cook 2 or 3 minutes. Blend to a paste. Sear 4 chicken breasts. Add the paste and cook 2 minutes. Add chicken stock till it almost covers the chicken. Stir till the sauce is smooth. Add a pinch of sugar. simmer till chicken is cooked. Shred chicken. Serve with arepa. The arepa instructions are on the bag of masarepa powder.


4 Comments

These were delicious! The perfect amount of spicy and would be delicious whether I was starving or not....Loved the arepa twist - one of my favorite dishes to order at Orinoco (Venezuelan place in Brookline Village).

Indian food is so expensive. I need to learn to cook a good vindaloo. This looks great.

i love chicken vinadoo and arepas in two very different ways, but this sounds like a winner. very creative. great photos too :)

This dish is so good and has lots of flavor! We just served the vindaloo over rice and it was amazing. We also added potatoes. I posted this on my own blog. Thanks!

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