Venezuelan Arepa With Chicken Recipe

About this recipe

This Venezuelan-inspired Arepa with chicken is a budget-friendly, flavorful, and hearty dish perfect for a family lunch. The arepas, made from pre-cooked cornmeal, are crispy on the outside and soft inside, offering a delightful contrast to the tender, spiced chicken filling. Packed with fresh ingredients and a hint of spice, this meal brings a street-style vibe to your table. It's easy to prepare, satisfying, and a crowd-pleaser for both casual gatherings and special occasions. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• - Fresh Asian Coriander Bunch
• 3 Pack Fresh Lime Pack Of 3
• 1 Kg Harina Pan - White, 1Kg
• NaN Fresh Halal Chicken Breast - Boneless Without Skin
• 70G La Chinata Hot Smoked Paprika, 70G
• - Jalpur Crushed Red Chilli Pepper Flakes
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 100 G Trs Ground Cumin Jeera Powder
• NaN Filippo Berio Classico Pure Olive Oil
• 750 G Top-Op Table Salt Drums
• 50G Pepper Black Ground BWFO
• 1kg 1kg Green Pepper
• 400G Trs Italian Chopped Tomatoes 400G

Instructions

1. 1. In a large mixing bowl, combine the pre-cooked cornmeal, a pinch of salt, and enough warm water to form a smooth dough. Divide the dough into 4 equal portions and shape into flat discs about 1 cm thick.
2. 2. Heat a non-stick skillet over medium heat and lightly oil it. Cook the arepas for 5-7 minutes on each side until golden brown and crispy. Set aside and keep warm.
3. 3. Season the chicken breast with cumin, smoked paprika, chili flakes, salt, and black pepper. Heat 1 tablespoon of olive oil in a pan over medium heat and cook the chicken for 5-6 minutes per side, or until fully cooked. Remove from the pan and shred the chicken using two forks.
4. 4. In the same pan, add the remaining olive oil and sauté the red and green bell peppers for 3-4 minutes until softened. Add the chopped tomatoes and cook for another 2 minutes to create a light, flavorful mixture.
5. 5. Combine the shredded chicken with the sautéed vegetables and stir in the chopped coriander. Adjust seasoning if needed.
6. 6. Slice the cooked arepas horizontally to create a pocket. Stuff each arepa generously with the chicken and vegetable mixture.
7. 7. Serve the stuffed arepas warm with lime wedges on the side for a zesty finish.