Arepas de Pollo y Aguacate (Chicken and Avocado Arepas)

Ingredients

• 2 cups (240g) pre-cooked cornmeal 2 cups (240g) pre-cooked cornmeal
• 1 ½ cups (355ml) warm water 1 ½ cups (355ml) warm water
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (150g) cooked shredded chicken 1 cup (150g) cooked shredded chicken
• 1 ripe avocado, sliced 1 ripe avocado, sliced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• ½ teaspoon garlic powder ½ teaspoon garlic powder
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for cooking Vegetable oil for cooking

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 15g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the pre-cooked cornmeal, warm water, and salt. Mix well until a soft dough forms.
2. 2.
   Divide the dough into 8 equal portions and shape each portion into a ball. Flatten each ball to form a patty, approximately ½ inch thick.
3. 3.
   Heat a non-stick skillet or griddle over medium heat and lightly grease with vegetable oil.
4. 4.
   Cook the arepas for about 5 minutes on each side, or until golden brown and crispy. Remove from heat and set aside.
5. 5.
   In a separate bowl, combine the shredded chicken, cumin, paprika, garlic powder, salt, and pepper. Mix well to coat the chicken with the spices.
6. 6.
   To assemble the arepas, slice each cooked arepa in half horizontally. Place a generous amount of the seasoned shredded chicken on the bottom half of each arepa.
7. 7.
   Top the chicken with a few slices of ripe avocado and cover with the remaining half of the arepa.
8. 8.
   Serve the Arepas de Pollo y Aguacate warm and enjoy!

Treat your ingredients with care...

• Avocado — Choose a ripe avocado that is slightly soft to the touch. To prevent browning, drizzle the sliced avocado with lemon or lime juice before assembling the arepas.

Tips & Tricks

• For added flavor, you can marinate the shredded chicken in a mixture of lime juice, garlic, and spices for a few hours before cooking.
• If you prefer a spicier kick, add a pinch of cayenne pepper or hot sauce to the chicken filling.
• To achieve a crispier texture, you can brush the arepas with a little oil before cooking them.

Serving advice

Serve the Arepas de Pollo y Aguacate warm as a main course accompanied by a fresh salad or as a delightful snack on their own.

Presentation advice

Arrange the golden arepas on a platter and garnish with fresh cilantro leaves. Serve with a side of salsa or hot sauce for dipping.