Venezuelan Inspired Chicken Arepas with Avocado Salsa
This recipe offers a flavorful and easy-to-follow Venezuelan-inspired Chicken Arepas dish with a zesty avocado salsa. Perfect for an intermediate cook looking to add some Latin American flair to their meal repertoire, this recipe is gluten-free and serves 4. The mouthwatering images capture the dish from both top and bottom views, highlighting its delicious textures and colors.
Allergens
Gluten, Soy
Ingredients
- 2 cups arepa flour
- 3 cups chicken broth
- 2 boneless, skinless chicken breasts, cut into bite
- sized pieces
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion, finely chopped
- 1 jalapeno, seeds removed and minced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 1 teaspoon sugar
Instructions
- Prepare the avocado salsa by combining avocado, cherry tomatoes, red onion, jalapeno, cilantro, lime juice, and sugar in a mixing bowl. Season with salt and pepper to taste. Set aside.
- In a large pot, bring chicken broth to a boil. Add arepa flour gradually while stirring constantly until the dough comes together.
- Knead the dough on a floured surface for 5 minutes or until smooth. Divide into 8 equal portions.
- Flatten each portion between your hands to form 4 inch diameter circles.
- Heat olive oil in a large skillet over medium heat. Add chicken pieces and cook until browned and cooked through. Season with salt and pepper.
- In the same skillet, add arepas and cook for about 3 minutes per side or until golden brown.
- Assemble the dish by placing one arepa on a plate, topping it with a portion of cooked chicken, and drizzling avocado salsa over the top. Repeat for all servings.
Chef’s Insight
The key to perfect arepas is kneading the dough until it's smooth and pliable. This will ensure a delicious, tender texture when cooked.
Notes
For added heat, include the jalapeno seeds in the salsa.