Ingredients:

For the Arepas:

2 cups pre-cooked cornmeal (masarepa)

2 ½ cups warm water

½ teaspoon salt

1 tablespoon vegetable oil

For the Filling:

2 boneless, skinless chicken breasts

2 tablespoons red chile paste or sauce

1 medium sweet potato, peeled and diced

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon smoked paprika

1 cup fresh arugula

Salt and pepper to taste

Instructions:

1. Prepare the Arepas:

In a large bowl, mix the pre-cooked cornmeal with warm water and salt. Stir until it forms a smooth dough.

Let it rest for about 5 minutes.

Divide the dough into equal portions and shape them into flat, round discs.

Heat a skillet with vegetable oil and cook the arepas for about 5 minutes per side until golden brown.

Optionally, you can bake them at 350°F (175°C) for another 10 minutes to ensure they are fully cooked inside.

2. Cook the Chicken and Sweet Potatoes:

Preheat the oven to 400°F (200°C).

Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper. Spread them on a baking sheet.

Coat the chicken breasts with red chile paste and place them on the same baking sheet.

Roast for about 20-25 minutes, or until the chicken is fully cooked and the sweet potatoes are tender.

Shred the chicken using two forks.

3. Assemble the Arepas:

Slice the arepas in half and fill them with shredded chicken, roasted sweet potatoes, and fresh arugula.

Serve warm and enjoy!