Versatile chicken takes on South-of-the-border flair: Consider these recipe ideas from Chef Richard Sandoval. He partnered with Kokoriko, the successful chain of Colombian restaurants, in developing a menu for the new fast-casual Kokoriko Natural Rotisserie in Miami, specializing in rotisserie chicken. Also, we offer a recipe from Maya in New York City.
Arepa (Corn Cakes) Filled with Chicken Salad
From: Chef Richard Sandoval, Kokoriko Natural Rotisserie, Miami, FL. Yield: 4 servings.
4 store-bought arepas
Chicken Salad Filling:
1 lb. cooked chicken, cut in
medium cubes
1⁄3 cup chipotle aioli (recipe
below)
2 Tbsp. aji Amarillo aioli
1⁄3 cup celery, diced finely
½ cup seedless grapes, cut in halves
to taste, salt and pepper
1 avocado, thinly sliced
Chipotle Aioli:
1 cup mayonnaise
½ Tbsp. chipotle puree in adobo
1 Tbsp. honey
juice of 1 lime
to taste, salt and pepper
Aji Amarillo Aioli:
1 cup mayonnaise
½ cup sugar
2 Tbsp. of white distilled vinegar
2 Tbsp. aji amarillo paste
Salt & Pepper to taste
Pre-heat oven to 350º F. Slide a butter knife in between each arepa to create a pocket. Repeat until all the arepas have pockets. Place the arepas on a foil-lined baking sheet with enough room between them so they are not touching. Then, place the baking sheet in the oven for 10 to 15 minutes to thoroughly heat the arepas.
For chicken salad filling: In a large bowl, combine all the ingredients except the avocado.
For chipotle aioli: In a food processor, combine all the ingredients until smooth. Set aside.
Fo aji amarillo aioli: In a food processor, combine all the ingredients until smooth. Set aside.
To plate: In a large bowl combine chipotle aioli and aji amarillo aioli with chicken salad. Stuff each arepa pocket with a good amount of the mixture; top with avocado slices.
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