Arepas are golden, pan-fried cornmeal pockets popular across Venezuela and Colombia. Naturally gluten-free and endlessly versatile, they’re made from Harina PAN, a pre-cooked cornmeal. This version is filled with a creamy, savory chicken-avocado salad featuring lime, cilantro, and a touch of mayo. Crispy on the outside and soft on the inside, Arepas are perfect for breakfast, lunch, or dinner—always filled with something delicious.
Ingredients
Harina_PAN
- 2 cups
Water
- 2 cups
Vegetable_Oil
- 1/4 cup for cooking
Chicken_Breasts
- 2, boiled and shredded
Avocados
- 1 1/2, mashed
Onion
- 1/2, finely chopped
Cilantro
- to taste, chopped
Mayonnaise
- 1 tablespoon
Mustard
- 1 teaspoon
Lime_Juice
- from 1/2 lime
Salt
- to taste
Black_Pepper
- to taste
Instructions
Step 1
Prepare the Arepas: In a mixing bowl, combine 2 cups of Water with 2 cups of Harina PAN and salt to taste. Stir until it reaches the consistency of playdough. If too dry, add more water gradually.
Step 2
Heat a skillet over medium heat. While heating, form the dough into round, thick patties with your hands.
Step 3
Add vegetable oil to the pan and place the patties in. Cook over medium heat for about 10 minutes on each side or until golden brown and cooked through (about 20 minutes total).
Step 4
Prepare the Filling: In a bowl, shred 2 boiled chicken breasts. Add finely chopped ½ onion and chopped cilantro to taste.
Step 5
Mash 1 ½ Avocados and add to the chicken mixture. Stir in 1 tbsp mayonnaise, 1 tsp Mustard, and juice from ½ a Lime. season with salt and black pepper to taste and mix well.
Step 6
Assemble: Carefully slice each cooked Arepa halfway open. Fill generously with the chicken-avocado mixture.
Notes
- Arepas are best served hot and fresh.
- Common savory fillings include shredded beef, scrambled eggs with tomatoes and onions, or cheese.
- For a dairy-free version, substitute mayo with mashed avocado or dairy-free yogurt.
- Leftover arepas can be stored in an airtight container and reheated in a pan or oven.