Venezuelan Arepas Recipe

Mix dough

Place warm water in a large bowl and stir in the salt until dissolved. Add the pre-cooked white cornmeal gradually, mixing with your hand or a spoon to prevent lumps. Let rest 2–3 minutes, then knead for 1–2 minutes until the dough is smooth, moist but not sticky. If dough seems dry, add up to 1–4 tsp more water; if too sticky, add a teaspoon of cornmeal at a time.

Shape arepas

Divide the dough into 6 equal portions (about 120–140 g each). Roll portions into balls, then flatten into discs about 3½ inches (9 cm) wide and ½ inch (1.2 cm) thick. Smooth edges with wet fingers to prevent cracking.

Cook arepas

Heat 1 tablespoon vegetable oil in a cast-iron skillet or nonstick pan over medium heat. Add arepas (work in batches if necessary). Cook until golden brown and a crisp crust forms, about 5–7 minutes per side, reducing heat slightly if they brown too quickly. Transfer to a 350°F (175°C) oven for 8–10 minutes to finish cooking through and puff slightly, or continue cooking covered in the pan on low for 8–10 minutes. Remove and keep warm.

Prepare chicken

If you don't have cooked chicken, poach two small chicken breasts in simmering water with a pinch of salt for 12–15 minutes until cooked through. Cool slightly and shred with two forks.

Make filling

In a medium bowl, mash the avocado lightly with a fork. Add shredded chicken, mayonnaise, lime juice, minced red onion, chopped cilantro, salt, and black pepper. Stir until combined but still slightly chunky. Taste and adjust salt, lime, or mayo to preference. Chill briefly if desired to let flavors meld.

Using a serrated knife, carefully slice each warm arepa horizontally about two-thirds of the way through to form a pocket. Avoid cutting completely through.

Fill each arepa with about 1/3 to 1/2 cup of the Reina Pepiada chicken–avocado mixture. Add optional toppings such as crumbled queso fresco, pickled red onions, sliced tomatoes, and a drizzle of hot sauce if desired.

Serve immediately while arepas are warm and crisp. Leftover arepas can be refrigerated for up to 3 days and reheated in a skillet or oven; filling keeps 2 days refrigerated.