Venezuelan Arepas Stuffed with Chicken, Cheese, and Avocado
Tender corn arepas, browned in a skillet and filled with cooked chicken, cheese, and avocado. Makes 6 arepas, about 3 servings; times are estimates.
A simple precooked cornmeal dough makes arepas that are browned outside and soft inside. This version is filled with cooked chicken, grated cheese, and mashed avocado; allow about 15 minutes for active preparation, 15 minutes to rest, and 12 minutes to cook.
Ingredient allergens
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Method
- 01
Make the dough
Mix the precooked white cornmeal and salt in a bowl. Gradually add the cold water and knead until you have a smooth, moist, workable dough.
Ready to continue when: The dough is smooth and can be shaped without sticking excessively to your hands.
5 min - 02
Let the dough rest
Cover the dough and let it rest for 15 minutes.
Ready to continue when: The dough has rested for 15 minutes and feels hydrated and pliable.
15 min - 03
Shape and cook the arepas
Divide the dough into 6 equal portions. Shape them into balls, then gently flatten into discs. Heat the oil in a nonstick skillet and cook the arepas over medium-low heat for about 6 minutes per side, turning them once.
Ready to continue when: The arepas are browned on both sides and feel firm to the touch.
12 min - 04
Make the filling and serve
Mix the shredded cooked chicken breast with the mashed avocado and grated cheese. Slice each arepa open along one side without fully separating the halves, then divide the filling among them.
Ready to continue when: All 6 arepas are carefully opened, and each contains some of the filling.
3 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.