Description
These Venezuelan arepas feature a golden, slightly crisp exterior that gives way to a tender, fluffy interior. Each arepa is generously filled with a savory shredded chicken mixture, complemented by slices of fresh, creamy avocado. The cornmeal patties are traditionally pan-fried or griddled, offering a delightful contrast in textures and a comforting flavor.
Ingredients
- *Arepas:*
- 1 cup pre-cooked white cornmeal (Harina P.A.N. or similar)
- 1 1/4 cups warm water
- 1 teaspoon salt
- 1 tablespoon vegetable oil (for cooking)
- *Chicken and Avocado Filling:*
- 1 1/2 cups cooked, shredded chicken breast
- 1 large ripe avocado, diced or sliced
- 2 tablespoons mayonnaise (or plain Greek yogurt)
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
- Salt to taste
- Black pepper to taste
Instructions
- **Prepare the Arepa Dough:** In a large bowl, combine the warm water and salt. Gradually add the pre-cooked white cornmeal, mixing with your hands until a soft, uniform dough forms. Knead for 2-3 minutes until smooth and pliable. If the dough feels too dry, add a tablespoon of water; if too wet, add a tablespoon of cornmeal. Let the dough rest for 5 minutes.
- **Form the Arepas:** Divide the dough into 6-8 equal portions. Roll each portion into a ball, then flatten it gently between your palms to form a disc about 3/4 inch thick and 3-4 inches in diameter. Smooth out any cracks around the edges.
- **Cook the Arepas:** Heat a large non-stick skillet or griddle over medium heat. Lightly grease with vegetable oil. Place the arepas on the hot surface and cook for 7-10 minutes per side, until golden brown and a firm crust has formed. The arepas should sound hollow when tapped.
- **Finish Cooking (Optional, for fluffier interior):** For a truly fluffy interior, transfer the pan-fried arepas to a preheated oven at 350°F (175°C) for 10-15 minutes, or until fully cooked through and puffed slightly.
- **Prepare the Filling:** While the arepas are cooking, in a medium bowl, combine the shredded chicken, mayonnaise (or Greek yogurt), lime juice, cilantro, salt, and pepper. Mix well. Gently fold in the diced or sliced avocado.
- **Assemble the Arepas:** Carefully slice each cooked arepa horizontally, almost all the way through, to create a pocket. Fill each arepa generously with the chicken and avocado mixture. Serve immediately.
Notes
The key to a good arepa is the dough consistency; it should be firm enough to hold its shape but soft enough to knead without cracking.
For best results, use pre-cooked white cornmeal specifically for arepas, not corn flour or masa harina.
Arepas can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or skillet.
Experiment with other fillings like black beans or cheese.
Ensure your skillet is not too hot, or the arepas will burn on the outside before cooking through on the inside.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 380
- Fat: 18g
- Carbohydrates: 33g
- Protein: 22g