top of page
Ara_SingleEstate_PG_Lifestyle_Lunch_People_JT8752 1500px.jpg
MKRNZ_Vert_ProudPartner_White small.jpg

Episode 8: Spiced Chicken in Arepas with Aji Verde Sauce

Spiced Chicken in Arepas with Aji Verde Sauce from My Kitchen Rules New Zealand

Vicki & Pascal from My Kitchen Rules


Chicken Marinade

4x boneless chicken thighs 1 tablespoon Smoked paprika 1⁄2 tablespoon Paprika 1x tablespoon ground cumin 1⁄2 tablespoon cumin seeds 1⁄2 tablespoon fennel seeds 1⁄4 cup soy sauce 2 garlic cloves finely minced 2 tablespoon olive oil 2 tablespoon lime juice Salt & pepper to taste


1 cup red cabbage shredded 1 cup coriander and parsley roughly chopped 1 tablespoon of Olive oil

Lemon juice and salt & pepper to dress

Pickled onions

1x red onion finely sliced 1 tablespoon caster sugar 1⁄4 cup red wine vinegar

Aji Verde sauce

1⁄4 cup sliced jalapenos 1 cup fresh coriander 1⁄2 cup fresh parsley 1 spring onion frond 2 garlic cloves 1⁄2 cup plain Greek yogurt 1⁄2 cup mayo Juice and rind of a lime Salt & pepper to season


500 grams masarepa white corn flour 500ml water 1⁄2 teaspoon salt


  • Marinate the chicken thighs in a bowl with the marinade ingredients and place in the fridge.

  • Make the slaw with the cabbage, parsley and coriander and mix in the dressing. Set aside.

  • In another bowl, to make the pickled onions, place the sliced red onions, cover with red wine vinegar and sprinkle over the sugar. Set aside.

  • Mix all the ingredients for the Aji Verde sauce in a mini processor or stick blender. Set aside in a bowl in the fridge until later.

  • To make the arepas, put water and salt in a large bowl and add flour slowly with little stirring, set aside for 5 minutes or until flour has completely absorbed the water. Dough should be wet without being sticky.

  • Take chicken out of fridge and heat up the grill with a little olive oil. Cook the chicken while continuously basting with the marinade. Set aside to rest.

  • To cook the arepas, form dough into a golf ball size and gently flatten till approx. 1cm thick. Place in a heated pan with a little olive oil and cook until dark golden colour, turning only once.

  • To assemble, insert a blunt knife an make a small pocket inside the arepas. Butter the inside. Fill with some slaw, pickled onions, sliced chicken thigh and top with Aji Verde sauce.

Wine Match

Serve alongside a chilled glass of Ara Single Estate Sauvignon Blanc. Enjoy!

As seen on MKR New Zealand and TVNZ 2


Wines of Marlborough, New Zealand

Ara wines ​are crafted on ​the edge of the earth; ​the essence of Pure Marlborough. ​This remote, rugged region is our ​Tūrangawaewae, and we invite you to ​drink in the best of this remarkable place ​with every sip.

We capture and amplify the best of Marlborough in every glass.​

A badge reading "Vegan Friendly, Sustainably Accredited"
A decorative divider using the Ara Wines logo
bottom of page