Venezuelan Crispy Arepas with Chicken and Guacamole

Allergens

Wheat (gluten)

Ingredients

• 2 cups precooked white cornmeal (preferably PAN)
• 3 cups warm water
• 1 tablespoon salt
• 3 tablespoons vegetable oil
• 1 cup cooked, shredded chicken
• 1 ripe avocado, mashed
• 1/4 cup diced tomatoes
• 1/4 cup chopped onion
• 2 tablespoons lime juice
• 1 teaspoon salt (for guacamole)
• 1/2 teaspoon black pepper (for seasoning chicken)

Instructions

1. In a large bowl, combine the white cornmeal, warm water, and salt. Mix until well combined.
2. Let the mixture rest for about 5 minutes to allow the cornmeal to absorb the water.
3. Gradually add the vegetable oil while continuously mixing until the dough is smooth and free of lumps.
4. Preheat a griddle or flat pan over medium heat.
5. Divide the dough into equal portions, approximately 1/4 cup each.
6. Shape each portion into a round ball, then flatten it between your hands to create a 3/4 inch thick patty.
7. Place the patties on the preheated griddle or pan and cook for 5 minutes per side or until golden brown and crispy.
8. While the arepas are cooking, prepare the chicken by seasoning it with salt and black pepper to taste.
9. Heat a separate pan over medium heat, add the seasoned chicken and cook until fully cooked and tender.
10. In a small bowl, mix together mashed avocado, diced tomatoes, chopped onion, lime juice, and salt to make the guacamole.
11. Slice open each cooked arepa and fill with shredded chicken and guacamole.
12. Serve immediately and enjoy!

Chef’s Insight

Use PAN brand cornmeal for authentic Venezuelan flavor.

Notes

Use fresh ingredients for the best flavor and texture.