Smoky Chicken and Corn Breakfast Arepas
Golden arepas cradle smoky chicken, sweet corn, and a fried egg for a hearty breakfast with a crisp edge.
Prep: 10 · Cook: 18 · Total: 28 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (118 reviews)
INSPIRED BY
The filling borrows the lively flavors of a roadside breakfast plate, while the crisp arepa keeps everything handheld and satisfying.
Story
Casey likes a breakfast that can make a quiet kitchen feel awake. The chicken and corn get smoky in one skillet, then the arepas take on a crisp edge beside them. A soft egg turns the whole plate sunny, and lime crema keeps the spices friendly. Set everything out and let people build their own.
By Casey
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken thighs, finely chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon kosher salt
- 1 cup frozen corn
- 4 small prepared arepas
- 4 large eggs
- 1/3 cup sour cream
- 1 tablespoon fresh lime juice
- 2 scallions, thinly sliced
- 2 tablespoons chopped cilantro
Instructions
- Stir the sour cream and lime juice in a small bowl, then set the lime crema aside.
- Heat the oil in a large skillet over medium-high heat, add the chicken, cumin, paprika, and salt, and cook for 7 minutes until browned and cooked through.
- Stir in the corn and cook for 2 minutes, until hot and lightly charred in spots.
- Push the filling to one side of the skillet, add the arepas, and cook for 2 minutes per side until crisp and golden.
- Transfer the arepas to plates, then fry the eggs in the open side of the skillet until the whites set and the yolks stay soft.
- Top each arepa with chicken, corn, a fried egg, lime crema, scallions, and cilantro, then serve warm.
Chef Tips
- Cut the chicken into small pieces so it cooks quickly and tucks neatly into the arepas.
- Use thawed corn and pat it dry for better browning in the skillet.
- For a milder plate, replace smoked paprika with sweet paprika.
- Keep the arepas warm on a sheet pan while you fry the eggs.
Cook's Notes
- **Chicken:** Chop the thighs into small pieces for even cooking.
- **Arepas:** Use prepared arepas from the refrigerated section for speed.
- **Eggs:** Fry the eggs last so the yolks stay soft.
- **Crema:** Add more lime juice for a thinner drizzle.