- Appetizer
- Chicken
- Latin American
- Make-ahead
- Stovetop
- Oven
- Kid-friendly
Good for, as AI judged the whole recipe.
Ingredients
For the arepas
- 2 cups
white corn flour for arepas (masarepa, such as P.A.N.)
- 2 1/2 cups
warm water
- 1 tsp
fine salt
- 1 tbsp
vegetable oil
- 2 tbsp
vegetable oil, for the griddle
For the chicken salad
- 1 lb
boneless, skinless chicken breasts
- 1
garlic clove, smashed
- 1 tsp
salt, for the poaching water
- 2
ripe avocados, halved and pitted
- 1/2 cup
mayonnaise
- 2 tbsp
lime juice, freshly squeezed
- 1/3 cup
cilantro leaves, chopped
- 3
scallions, thinly sliced
salt and black pepper, to taste
- Dairy-free
- Gluten-free
Contains eggs (mayonnaise).
Not checked: white corn flour for arepas (masarepa, such as P.A.N.), boneless, skinless chicken breasts.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Put the chicken breasts in a saucepan with the smashed garlic and 1 tsp salt. Add cold water to cover by an inch. Bring to a gentle simmer over medium heat, then lower the heat so the water barely bubbles and cook until the chicken is cooked through and no longer pink in the center, 15 to 18 minutes.
20 min
- 1 lb boneless, skinless chicken breasts
- 1 garlic clove
- 1 tsp salt, for the poaching water
- Step 2
Lift the chicken onto a plate and let it cool until you can handle it, about 10 minutes. Pull it into fine shreds with two forks and set aside.
10 min, hands-off
- Step 3
Heat the oven to 350°F. In a large bowl, stir the masarepa and 1 tsp fine salt together. Pour in the warm water and 1 tbsp oil, then mix with your hand until no dry lumps remain. Let the dough rest 5 minutes; it should feel like soft play dough. If it cracks when you press it, work in water 1 tbsp at a time.
10 min · 350°F
- 2 cups white corn flour for arepas (masarepa, such as P.A.N.)
- 2 1/2 cups warm water
- 1 tsp fine salt
- 1 tbsp vegetable oil
- Step 4
Divide the dough into 16 pieces (about 1/4 cup each). Roll each into a ball and flatten into a disc about 2 1/2 inches wide and 1/2 inch thick, smoothing any cracks around the edge with wet fingers.
10 min
- Step 5
Heat 1 tbsp of the griddle oil in a large skillet over medium heat. Cook the arepitas in batches, without crowding, until deeply golden and lightly crusted, 4 to 5 minutes per side; add the remaining oil for the second batch. Move them to a baking sheet as they finish.
10 min
- 2 tbsp vegetable oil, for the griddle
- Step 6
Bake the arepitas until they sound hollow when tapped and are cooked through, 10 minutes. Let them cool 5 minutes before splitting.
10 min, hands-off · 350°F
- Step 7
While they bake, scoop one avocado into a large bowl and mash it smooth with a fork. Stir in the mayonnaise and lime juice. Dice the second avocado and fold it in along with the shredded chicken, cilantro and scallions. Season well with salt and pepper and taste for lime.
10 min
- 2 ripe avocados
- 1/2 cup mayonnaise
- 2 tbsp lime juice
- 1/3 cup cilantro leaves
- 3 scallions
- salt and black pepper
- Step 8
Split each warm arepita most of the way through with a serrated knife, like a pita pocket, and spoon in a heaping tablespoon of the chicken salad. Serve right away.
5 min
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026