Arepas with pulled chicken

Preparation

Pulled chicken
Peel and finely chop the garlic. Peel and slice the onion into half rings. Cut the bell pepper into strips of about 3 cm long. Mix the garlic, bell pepper, and half of the onion and spread over the bottom of the slow cooker.
Mix the cajun spices and barbecue sauce with the chicken thighs. Spread the chicken thighs over the vegetables in the slow cooker.
Cut half of the lime into wedges and set aside. Squeeze the juice from the rest of the lime. Add half of the lime juice and the water to the slow cooker.
Close the slow cooker and cook the chicken thighs on the ‘low’ setting for 5 hours.
After 4 hours, remove the chicken thighs from the slow cooker and shred them using 2 forks. Return to the slow cooker, mix well with the sauce, and let cook for another 1 hour on the ‘low’ setting.
Meanwhile, make the tomato salsa. Cut the beef tomato into quarters, remove the seeds, and dice it. Mix with the rest of the onion and the remaining lime juice.
Cut the jalapeño into thin rings. Pick the cilantro leaves and roughly chop them. Mix half of the cilantro into the tomato salsa.

Arepas
Knead the cornmeal, water, and salt into a dough.
Let it rest for 3 minutes and then make balls.
Flatten these balls and bake them in a pan, oven, or airfryer until golden brown.
Divide the pulled chicken over the arepas. Top with the tomato salsa, jalapeño, and the rest of the cilantro. Serve with a wedge of lime.