Yield: 4 servings
2 cups arepa flour (precooked masa or masarepa)
as needed, salt and pepper
3 Tbsp. safflower or grapeseed oil
1 cup shredded cooked chicken
½ tsp. smoked paprika
2 scallions, thinly sliced
1 cup sliced red and green grapes
½ cup crumbled feta
Preheat oven to 250°F. In a large bowl, combine arepa flour and 1 tsp. salt. Stir in 2½ cups warm water and stir until smooth. Let stand 5 minutes. Knead dough lightly and divide into 8 pieces. Roll them into balls, then flatten to ½” thickness.
Heat 1 Tbsp. oil in large skillet over medium-high heat. Add half the arepas. Cover and cook until golden, about 6 to 8 minutes. Turn them and cook, uncovered, for another 6 to 8 minutes, adding more oil if needed. Transfer them to a sheet pan and put in over to keep warm. Repeat with remaining arepas.
Once arepas are cooked, heat remaining oil in skillet over high heat. Add chicken, paprika, scallions, salt and pepper to taste and cook until chicken is slightly crispy and browned, about 5 minutes. To serve, split the arepas and stuff with chicken, grapes and feta.