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No. 0369 Venezuelan Free recipe

Venezuelan Arepas with Shredded Chicken

Crisp on the outside and steamy soft within, these white corn cakes are split open and stuffed with tender shredded chicken simmered with peppers and onion. A bowl of extra filling and a ripe avocado sit ready for second helpings. Arepas are breakfast, lunch and late-night food across Venezuela.

4.8 from 213 cooks

Grill-marked white corn arepa split and stuffed with shredded chicken beside an avocado
Photo: Nano Erdozain on Pexels
Prep
20 min
Cook
40 min
Total
1 hr
Serves
4
Level
Medium
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Method 6 steps

  1. Poach the chicken in salted water for 18 minutes until cooked through, cool slightly and shred finely.

  2. Saute the onion, bell pepper and garlic in the oil for 5 minutes, add the tomato and cook 3 minutes, then stir in the chicken with a splash of poaching liquid and season.

  3. Mix the cornmeal and salt with the warm water and knead 2 minutes into a soft dough. Rest 5 minutes.

  4. Shape into 8 discs about 3 1/2 inches wide and 3/4 inch thick, smoothing any cracked edges.

  5. Cook on a lightly oiled grill pan over medium heat for 6 to 7 minutes per side until marked and crisp, then bake at 375 F for 10 minutes until they sound hollow when tapped.

  6. Split each arepa with a knife, stuff generously with chicken and serve with sliced avocado.

Tap a step to mark it done.

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