Arepas with Chicken and Avocado
Crispy on the outside and soft on the inside, these Venezuelan corn arepas are filled with a juicy chicken filling made with avocado, lime, and cilantro — the classic "reina pepiada."
Ingredients
- arepa corn flour300 g
- warm water360 ml
- cooked chicken fillet350 g
- avocado1 pcs
- mayonnaise or yogurt80 g
- lime1 pcs
- cilantro15 g
- salt1 tsp
Instructions
Mix warm water with salt, gradually add arepa corn flour, and knead into a soft, pliable dough with no lumps.
Cover the dough with a towel and let it rest for 5 minutes, then divide it into 4 portions and shape into thick round patties about 1.5–2 cm thick.
Cook the arepas in a dry or lightly oiled skillet over medium heat for 5–6 minutes on each side until golden brown.
Finish the arepas in the oven at 180°C for another 10 minutes to make sure the centers are fully cooked through.
Chop or shred the cooked chicken breast with a fork, then mix with mashed avocado, mayonnaise or yogurt, lime juice, and chopped cilantro; season with salt to taste.
Slice the hot arepas lengthwise without cutting all the way through to form a pocket, fill with the chicken and avocado mixture, and serve immediately while warm.
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