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Venezuelan Arepas with Chicken and Avocado

A delicious and filling dish made with cornmeal cakes filled with tender shredded chicken and creamy avocado, perfect for any meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 arepas
Course: Dinner, Lunch, Main Course
Cuisine: South American, Venezuelan
Calories: 350
Ingredients Method Notes

Ingredients
  

For the arepas
  • 2 cups arepa flour
  • 2.5 cups warm water
  • 1 teaspoon salt
For the filling
  • 2 cups cooked, shredded chicken
  • 1 avocado, sliced
  • 1/2 cup cheese (optional) Use your favorite type

Method
 

Preparation
  1. In a bowl, mix arepa flour, warm water, and salt to form a dough. Let it rest for 5 minutes.
  2. Divide the dough into balls and flatten each to form a patty.
Cooking
  1. Heat oil in a pan over medium heat and cook arepas for about 5 minutes on each side until golden brown.
  2. Remove arepas and let them cool for a moment.
Assembly
  1. Slice the arepas open, then fill them with shredded chicken and avocado slices.
  2. Add cheese if desired.
Serving
  1. Serve warm and enjoy!

Notes

Make sure the dough is not too dry; it should be soft and easy to shape. You can experiment with different fillings, like black beans, cheese, or other vegetables. For crispy arepas, use a bit more oil when cooking.