VE
Venezuela
Featured recipe
South America
VE
Warm Venezuelan corn arepas stuffed with creamy chicken, avocado, cilantro, and lime.
25 min
25 min
6 arepas
Medium
50 min
2 cups (240 g) precooked white cornmeal 2 1/2 cups (600 ml) warm water 1 tsp salt 1 tbsp neutral oil 2 cups cooked shredded chicken 1 large ripe avocado 1/4 cup mayonnaise 2 tbsp diced red onion 2 tbsp chopped cilantro 1 tbsp lime juice 1/2 tsp salt 1/4 tsp black pepper
1. Mix warm water and salt in a bowl. 2. Gradually add cornmeal while stirring. 3. Rest for 5 minutes and divide into 6 portions. 4. Shape each into a thick disk. 5. Cook in a lightly oiled skillet for 5 to 6 minutes per side. 6. Lower heat and cook for another 5 minutes. 7. Mash the avocado. 8. Mix avocado with chicken, mayonnaise, onion, cilantro, lime juice, salt, and pepper. 9. Cut each warm arepa open to make a pocket. 10. Fill generously with the chicken mixture.
SCHNAX TIP
Fill the arepas just before serving so the shells stay firm.