Arepas with Chicken and Avocado

Mix warm water with salt, gradually add the cornmeal, and knead into a soft dough.

Let the dough rest for 5 minutes, then shape thick round cakes.

Cook the arepas in a dry or lightly oiled skillet for 5–6 minutes per side.

Finish them in the oven at 180°C for another 10 minutes so the center cooks through.

Mix the chicken with mashed avocado, mayonnaise or yogurt, lime juice, and cilantro.

Cut pockets into the arepas, fill with the chicken mixture, and serve warm.