Chicken Arepas

Name: Chicken Arepas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Venezuelan
Ingredients: 2 cups pre-cooked cornmeal (such as P.A.N.); 2 1/2 cups warm water; 1 tsp salt; 2 tbsp olive oil; 1 medium onion (diced); 2 cloves garlic (minced); 500 grams chicken breast (cooked and shredded); 1 cup chicken stock; 1 tsp cumin; 1 tsp paprika; to taste salt and pepper

50 min 6 servings Medium

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Chicken Arepas

Delicious and versatile chicken-stuffed arepas, perfect for any meal.

Prep

20 min

Cook

30 min

Total

50 min

Servings

Difficulty

Medium

Arepas are a staple in Venezuelan and Colombian cuisine, known for their versatility and delicious flavour. These cornmeal cakes are naturally gluten-free and can be filled with a variety of ingredients. In this recipe, we focus on a savoury version, stuffing the arepas with a flavourful chicken filling. This dish makes for a hearty breakfast, a satisfying lunch, or a delicious dinner option.

Instructions

Prepare the arepa dough

In a large bowl, combine the pre-cooked cornmeal, warm water, and salt. Mix until a smooth dough forms.

Pro tip: Ensure there are no lumps in the dough for an even texture.

Shape the arepas

Divide the dough into 6 equal portions and roll them into balls. Flatten each ball into a disc about 1 cm thick.

Pro tip: Use a little water on your hands to prevent sticking.

Cook the arepas

Heat a skillet over medium heat and lightly oil it. Cook the arepas for about 5–7 minutes on each side, or until golden brown and cooked through.

Pro tip: Press lightly on the arepas to check for firmness.

Prepare the chicken filling

In a separate pan, heat olive oil over medium heat. Sauté the onion and garlic until softened. Add the shredded chicken, chicken stock, cumin, and paprika. Cook until the mixture thickens slightly. Ensure the chicken reaches an internal temperature of 165°F / 74°C by probing the thickest part of the chicken. Season with salt and pepper.

Pro tip: Let the filling cool slightly before stuffing the arepas.

Assemble the arepas

Slice each arepa halfway through and stuff with the chicken filling.

Pro tip: Be gentle to avoid breaking the arepas.

Serve

Serve immediately, optionally with avocado or salsa on the side.

💡

Tips & Tricks

Use pre-cooked cornmeal for the best texture.
Flatten the dough evenly for even cooking.
Serve immediately for the best taste and texture.
Adjust the seasoning of the chicken filling to your taste.

Frequently Asked Questions

arepas recette

Arepas are made from pre-cooked cornmeal, water, and salt. They are shaped into discs and cooked until golden brown, then stuffed with various fillings like chicken.

What is the best way to cook arepas?

The best way to cook arepas is to fry them in a skillet over medium heat for about 5–7 minutes on each side until golden brown.

Can arepas be made ahead of time?

Yes, arepas can be made ahead and stored in the refrigerator for up to a day. Reheat them in a skillet or oven before serving.

What should I serve with chicken arepas?

Chicken arepas are delicious with avocado slices, fresh salad, or a side of salsa.

How do I know when the arepas are done?

Arepas are done when they are golden brown on both sides and firm to the touch.

Can I use regular cornmeal for arepas?

No, it is best to use pre-cooked cornmeal such as P.A.N., as regular cornmeal will not yield the same texture.

Serving Suggestions

Serve chicken arepas hot, with a side of avocado slices or a fresh salad for a full meal. They pair well with salsa or a simple tomato sauce. For a twist, you can prepare the chicken filling in advance and store it in the fridge for up to three days, reheating it gently before stuffing the arepas. The cooked arepas can also be stored in the refrigerator for a day and reheated in a skillet or oven before serving. This makes them a convenient option for quick meals throughout the week.

Nutrition per serving

350

Calories

25g

Protein

10g

Fat

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