Recipe for Stuffed Arepas with Shredded Chicken and Avocado

Recipe for Stuffed Arepas with Shredded Chicken and Avocado

Ingredients

For the arepa dough:

2 cups (300 g) pre-cooked cornmeal (P.A.N. type, Harina PAN or similar – in Brazil it can be found as “cornmeal for arepas” or “pre-cooked corn flakes”)

2 ½ cups (600 ml) warm water

1 teaspoon salt

1 tablespoon oil or butter (optional, makes it softer)

For the chicken and avocado filling

(Reina Pepeada)

:400 g cooked and shredded chicken breast (can be cooked with seasonings or use leftover roast chicken)

2 large ripe avocados (or 3 smaller ones)

½ small onion, finely chopped

2–3 tablespoons mayonnaise (or natural yogurt for a lighter version)

Juice of 1 lemon (or to taste)

½ cup chopped fresh cilantro (or (Salsa, if you don't like cilantro)

Salt and pepper to taste

Optional: 1 clove of garlic, finely chopped or crushed, chopped, seeded chili pepper

To serve

(optional): Grated white cheese or mozzarella

Butter to spread on the hot arepa

Preparation method

Cook the chicken (if necessary) Cook the chicken breast in water with salt, bay leaf, onion and garlic for about 20–25 minutes. Shred finely while still hot. Set aside and let cool.

Make the Reina Pepeada filling

Mash the avocados with a fork (leave some small pieces, it doesn't need to be smooth).

In a bowl, mix the mashed avocado, shredded chicken, chopped onion, cilantro, mayonnaise, lemon juice, salt and pepper.

Taste and adjust the seasoning (usually needs more lemon and salt). The filling should be creamy and well-seasoned. Refrigerate while preparing the arepas.

Preparing the arepa dough

In a bowl, place the cornmeal and salt. Make a well in the center and gradually add the warm water, mixing with your hands.

Knead until you obtain a smooth and pliable dough that doesn't stick to your hands (about 3–4 minutes). If it's too dry, add more water; if it's sticky, add more flour.

Let it rest for 5 minutes covered with a cloth.

Shaping and cooking the arepas

Take portions of dough (about the size of a small tennis ball) and form balls. Flatten them into discs approximately 1.5 cm thick and 10 cm in diameter.

Heat a non-stick skillet or frying pan over medium-low heat. Add a drizzle of oil or butter.

Brown the arepas on both sides (about 5–6 minutes per side) until a golden crust forms.

Next, bake in a preheated oven at 180°C for 12–15 minutes to finish cooking the inside (they will puff up a little and sound hollow when tapped).

Assembly

While still warm, cut the arepas in half (like a hamburger bun), without separating them completely.

Spread a little butter inside (delicious!).

Generously fill with the chilled chicken and avocado mixture.

If desired, sprinkle grated cheese on top.

Ready! Serve immediately. It's amazing with a cilantro or guacamole sauce on the side.