Arepas with Chicken and Avocado

Arepas are a staple in Venezuelan cuisine and for good reason – they’re delicious! These golden corn cakes are stuffed with tender and flavorful shredded chicken, ripe avocado, and a variety of seasonings and spices. While they may seem intimidating at first, they’re actually quite simple to make and will impress anyone lucky enough to try them.

Ingredients:

• 2 cups pre-cooked yellow cornmeal
• 2 cups warm water
• 1 tsp. salt
• 2 cups shredded cooked chicken
• 1 ripe avocado, sliced
• 1/4 cup diced onion
• 1/4 cup diced tomato
• 1 garlic clove, minced
• 2 tbsp. olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, mix together the cornmeal, warm water, and salt until a smooth dough forms. Let rest for 5 minutes.
2. Divide the dough into 8 equal portions and shape into flat disks about 1/2 inch thick.
3. Heat a non-stick pan over medium heat and cook the arepas for about 5-7 minutes on each side or until golden brown.
4. In a separate pan, heat the olive oil over medium heat and cook the onion and garlic until soft and fragrant.
5. Add the shredded chicken, diced tomato, salt, and pepper and cook until heated through.
6. Slice the arepas in half and stuff with the chicken mixture and avocado slices. Serve hot and enjoy!