Cook Book 4all
Venezuelan Arepas Stuffed with Chicken and Avocado
LatinoamericanaAI Chef · Cook Book 4all Team

Venezuelan Arepas Stuffed with Chicken and Avocado

Venezuelan arepas are a shared table: they are eaten at breakfast, dinner, and any gathering where someone says 'make some more.' This version gets straight to the point, just how I like to cook at home: soft dough on the inside, golden on the outside, and a creamy filling of chicken with avocado that hugs without masking the flavor of corn. The trick is to hydrate the precooked flour well, let it rest, and finish the arepas with even heat so they puff slightly. They turn out firm enough to open and generous enough to fill, perfect for serving in the center and letting everyone have seconds.

ByChef SofíaAR · Latinoamérica
Shared by The kitchen of Chef Sofía with the community.Ready to cook, save, and share from your family cookbook.

Prep

25 min

Cook

40 min

Total

65 min

Yield

6 servings

Origin

AR · Latinoamérica

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Ingredients

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Method

  1. 01

    Boil 1020 ml of water in a medium pot, add the chicken breast and 2 g of salt, reduce to a gentle simmer and cook for 18 to 22 minutes, until the center reads 74°C and the meat looks white and juicy.

  2. 02

    Remove the chicken breast from the water, let it rest for 5 minutes and shred it with two forks into medium shreds.

  3. 03

    In a large bowl, mix the remaining 480 ml of warm water, at 35-40°C, with the remaining 4 g of salt; gradually add the precooked corn flour while kneading with your hand until you obtain a soft, moist dough without lumps.

  4. 04

    Let the dough rest for 5 minutes; if it cracks when pressed, wet your hands with a few drops of water and knead again until it feels flexible.

  5. 05

    Divide the dough into 6 equal portions, form balls, and flatten them into discs 10 to 11 cm in diameter and 1.5 cm thick, smoothing the edges so they do not open.

  6. 06

    Heat a heavy skillet or griddle over medium heat, about 190°C, brush it with vegetable oil, and cook the arepas for 5 to 6 minutes on each side, until they have golden spots and a firm crust.

  7. 07

    Transfer the arepas to a baking sheet and bake at 180°C for 10 minutes, until they feel light and sound hollow when tapped with your fingers.

  8. 08

    Mash the avocados in a bowl, mix with mayonnaise, white onion, lime juice, and cilantro, and then incorporate the shredded chicken until the filling is creamy but textured.

  9. 09

    Open each arepa on one side without splitting it completely, fill it with the chicken and avocado mixture, add white cheese, and serve immediately, very hot.

Chef tips

  • If you don't have white cheese, use crumbled fresh cheese or panela; look for something soft and slightly salty.
  • Don't add the flour to the water all at once: it forms dry lumps that are hard to fix.
  • The dough should feel like soft playdough; if it's hard, add water gradually, and if it's sticky, let it rest for 3 more minutes.
  • Store unfilled arepas in the refrigerator for up to 3 days; heat them in a skillet over medium heat for 4 minutes on each side.
  • The avocado filling tastes best freshly made, but you can refrigerate it well-covered for up to 24 hours.

Classifications

Latinoamericanaeverydaydinnerall year

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