Cornmeal Cakes with Chicken

This hearty Venezuelan dish brings the authentic flavors of Latin America right to your kitchen. Crispy on the outside and soft on the inside, these homemade arepas filled with creamy chicken avocado salad have been my weekend cooking project whenever I want to impress guests with something beyond the ordinary.

I first discovered arepas during a trip to Venezuela years ago and have been perfecting this recipe ever since. The combination of the warm cornmeal cake with the cool creamy filling creates magic on your taste buds that everyone raves about.

Ingredients

• Precooked white cornmeal: the foundation of authentic arepas that gives them their distinctive texture and flavor look for PAN brand for the most authentic results
• Warm water: helps activate the cornmeal for the perfect consistency
• Salt: enhances the natural corn flavor
• Vegetable oil: creates that crispy exterior we all crave

• Cooked shredded chicken: provides protein and substance use rotisserie chicken to save time
• Ripe avocado: creates the creamy base choose ones that yield slightly to pressure
• Mayonnaise: binds everything together while adding richness
• Small onion: adds essential savory notes
• Fresh cilantro: brightens the filling with herbaceous notes
• Jalapeño: optional but adds a welcome heat that balances the richness
• Lime juice: prevents avocado browning while adding citrus brightness
• Salt and pepper: season to perfection

Step-by-Step Instructions

Prepare the dough:

Combine cornmeal salt and oil in a large bowl. The key is adding the warm water gradually while stirring continuously to prevent lumps from forming. You want a smooth homogenous mixture that feels like soft playdough. Letting it rest for 5 minutes allows the cornmeal to fully hydrate making it easier to shape later.

Shape the arepas:

Divide the dough into six equal portions. Roll each portion between your palms to form a smooth ball then gently flatten into discs about 4-5 inches wide and half an inch thick. The edges should be smooth without cracks. If the dough seems dry wet your hands slightly to make shaping easier.

Cook to perfection:

Heat a large skillet over medium heat and brush with oil. This initial cooking creates that characteristic golden crust. Cook each arepa for 6-7 minutes per side until they develop a beautiful golden brown color. For extra crispiness finish them in a 350°F oven for 10-15 minutes which also helps them cook through completely.

Prepare the filling:

While the arepas cook combine the shredded chicken onion cilantro and jalapeño if using in a bowl. In a separate bowl mash the avocado with mayonnaise and lime juice until smooth and creamy. The lime prevents browning while adding brightness. Gently fold the avocado mixture into the chicken until well combined then season generously with salt and pepper.

Assemble and serve:

Once the arepas are cooked through and still warm slice an opening on one side to create a pocket. This is your moment to be generous with the filling stuffing each arepa with plenty of the Reina Pepiada mixture. The contrast between the hot crispy arepa and cool creamy filling is what makes this dish special.

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My absolute favorite part of this recipe is the moment when you bite through the crispy exterior into the soft interior and reach the creamy filling. My Venezuelan friend Maria taught me to add a tiny pinch of sugar to the dough which somehow enhances the corn flavor without making it sweet.

Make Ahead Options

Arepas are incredibly versatile for busy schedules. You can prepare the dough up to 24 hours in advance and store it covered in the refrigerator. Just bring it to room temperature before shaping. The filling can also be made a day ahead though I recommend adding the avocado right before serving to keep it fresh and green.

For meal prep you can fully cook the arepas cool them completely then freeze them in airtight containers separated by parchment paper. When ready to eat reheat them in a 350°F oven until warmed through about 10 minutes. The texture stays remarkably authentic even after freezing.

Regional Variations

While this recipe features the classic Venezuelan Reina Pepiada filling countless variations exist throughout Latin America. In Colombia arepas are often thinner and sometimes sweetened. They might be topped with cheese rather than stuffed. The Venezuelan style presented here with its pocket for filling is specifically called arepa de bolsillo meaning pocket arepa.

The name Reina Pepiada translates roughly to Curvy Queen and was reportedly created in honor of Susana Duijm the first Venezuelan to win Miss World in 1955. This filling has remained one of the most popular arepa stuffings for decades showing the staying power of this perfect flavor combination.

Serving Suggestions

Arepas are incredibly versatile on your table. Serve them for breakfast with a side of fried eggs and fresh fruit. For lunch or dinner pair them with a simple green salad dressed with lime vinaigrette. Traditional accompaniments include sliced avocado extra cilantro and hot sauce for those who want additional heat.

For a complete Venezuelan experience serve with a side of caraotas negras black beans slowly simmered with bell peppers onions and spices. A cold beer or fruit juice complements the meal perfectly especially on warm days when the cooling avocado filling feels particularly refreshing.

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Frequently Asked Questions About Recipes

→ Can I make arepas ahead of time?

Yes, you can prepare the arepa dough and even cook the shells in advance. Store cooked arepas in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Reheat in a 350°F oven for 5-10 minutes before filling. For best results, prepare the Reina Pepiada filling shortly before serving to maintain freshness.

→ What is the best cornmeal to use for arepas?

Pre-cooked white cornmeal (harina precocida) is essential for authentic arepas. The P.A.N. brand is widely available and considered the gold standard. Regular cornmeal or masa harina (for tortillas) won't work as substitutes because they have different textures and processing methods.

→ How do I know when my arepas are fully cooked?

Properly cooked arepas should have a golden-brown, crispy exterior and a fully cooked, soft interior. They should sound hollow when tapped on the bottom. If pan-frying only, cook about 6-7 minutes per side. For extra certainty, finish them in a 350°F oven for 10-15 minutes after pan-frying.

→ What can I substitute for the Reina Pepiada filling?

Arepas are versatile and can be filled with numerous alternatives. Try black beans and cheese (Domino), shredded beef (Carne Mechada), scrambled eggs with tomato (Perico), or simply butter and cheese. You can also use leftover stews, pulled pork, or vegetarian fillings like roasted vegetables with avocado.

→ Why are my arepas cracking when cooking?

Cracking usually occurs when the dough is too dry. Make sure to use warm water when mixing the dough and allow it to rest for the full 5 minutes before shaping. The dough should be moist but not sticky. If cracks appear when shaping, wet your hands slightly and smooth the edges. Avoid overworking the dough as this can also cause cracking.

→ Can I freeze arepas?

Yes, arepas freeze well. Freeze the cooked and cooled arepas (without filling) in a single layer, then transfer to a freezer bag. They'll keep for up to 3 months. Reheat frozen arepas directly in a 350°F oven for 15-20 minutes until warmed through and crispy. Prepare the filling fresh when ready to serve.