Description
Crispy Arepas with Creamy Reina Pepiada Chicken are irresistible! Golden corn arepas stuffed with a luscious chicken–avocado filling—crispy outside, cool and creamy inside.
Ingredients
Scale
- 2 cups pre-cooked white cornmeal
- 1 cup cooked shredded chicken
- 1 ripe avocado
- 1/2 cup mayonnaise
- 1 cup water
- 1 tsp salt
- 2 tbsp vegetable oil
- 1/2 onion, finely chopped
- 1 jalapeño, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1/2 tsp black pepper
Instructions
- Mix cornmeal, salt, and water to form a soft dough; rest for 5 minutes.
- Shape dough into thick discs and cook in a lightly oiled skillet over medium heat until golden and crisp.
- Split arepas and keep warm.
- Mash avocado with lime juice, mayo, salt, and pepper.
- Stir in shredded chicken, finely chopped onion, jalapeño, and cilantro.
- Stuff warm arepas generously with the creamy chicken filling.
- Serve immediately with extra lime wedges.
Notes
- Ensure the skillet is well-oiled to achieve a crispy texture.
- Adjust the spice level by adding more or less jalapeño.
- These arepas can be made ahead and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Venezuelan
Nutrition
- Serving Size: 1 arepa
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg