Description
This authentic arepa recipe brings the vibrant flavors of Venezuela to your table. These popular cornmeal flatbreads are naturally gluten free and so delicious, especially when they're filled with creamy zesty Venezuelan reina pepiada (avocado chicken salad). Once you get the hang of making arepas, try other fillings too. (Suggestions below and in the post.) Get ready to enjoy a delicious taste of Venezuela!
Ingredients
Units
Scale
For The Avocado Chicken Salad
- 2 Haas avocados, peeled and pitted
- 2-3 tablespoons mayonnaise
- 1 tablespoon plus 1 teaspoon fresh lime juice
- 1 half batch homemade poached chicken, shredded (or 2 cups shredded cooked chicken)
- 1/2 red bell pepper, seeds and ribs removed, diced
- 3 tablespoons finely chopped white onion
- 3 tablespoons finely chopped cilantro
- 1/2 jalapeño pepper, seeds and ribs removed, finely chopped
- 2 teaspoons finely minced garlic (2 medium cloves)
- 1/2 teaspoon kosher salt or more, to taste
- Fresh ground black pepper, to taste
For The Arepas
- 3 cups precooked white corn flour (P.A.N. or Masarepa)
- 3 1/4 cups warm water
- 1 teaspoon kosher salt
- Cooking oil such as light olive oil, canola or avocado oil
Instructions
- Combine the avocado chicken salad ingredients: In a medium bowl mash the avocado with the mayonnaise and lime juice. Add the shredded chicken, bell pepper, onion, cilantro, jalapeño, and garlic. Season to taste with salt and pepper. Cover and refrigerate until ready to use. (note 1)
- Preheat oven to 350ºF and arrange an oven rack in the center position.
- Mix up your arepas ingredients: Pour the warm water into a large bowl. Stir in salt to dissolve. Add the corn flour and immediately start kneading the mixture with your hands, being sure to squeeze out any lumps. Allow the dough to sit for 3-5 minutes.
- Form the arepas: Divide dough into 8 pieces. Roll each piece into a ball and then pat it, between your hands, into a disc. Press in with your thumbs around the outside of the disc to form a nice vertical edge. Discs should be 3 1/2 - 4 inches in diameter and 1/3 to 1/2 inch thick. Set discs on a large platter or baking sheet as you form them. (If the dough seems dry or cracks when you roll it, add a more warm water and knead through)
- Fry the arepas: Lightly oil a large non-stick skillet (cast iron is great). Turn the heat to medium and get the skillet nice and hot. Brown the arepas in batches, about 4 minutes per side, until they color slightly and get some browned spots. Set them back on the platter or baking sheet as you go.
- Finish cooking the arepas in the oven: When all the arepas are fried, set them directly on the wire oven rack and cook them for 15-20 minutes, until they are puffed up a bit. They will have a very taut outer skin. Transfer them back to the platter or baking sheet and let them cool for just a minute or two until they're cool enough to handle but still nice and warm.
- Assemble and serve: Slice the arepas horizontally and fill them with Reina Pepiada: avocado chicken salad. Serve warm and enjoy!
Notes
- Storage: Avocado chicken salad can be made a few hours ahead and kept covered in the fridge. Will be delicious the next day too, but green color may not be as vivid.
- Filling Ideas for Arepas: Carnitas, refried beans, black beans, scrambled eggs, Cotija Cheese, shredded mozzarella cheese, grilled beef.
- Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for the advice of a professional nutritionist.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Lunch or Dinner
- Method: Sauté
- Cuisine: Venezuelan