Cheat Arepas with Shredded Chicken and Avocado Filling Recipe
This Cheat Arepas recipe offers a quick and delicious twist on the traditional Venezuelan cornmeal cakes by using self-raising flour and Greek yoghurt to create soft, fluffy arepas filled with a flavorful chicken and avocado mixture. Perfect for a satisfying lunch or light dinner, these arepas combine tender shredded chicken with a zesty, creamy avocado filling enhanced by garlic, red chili, and fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 arepas 1x
- Category: Lunch
- Method: Frying
- Cuisine: Venezuelan-inspired
- Diet: Halal
Ingredients
Scale
For the Arepas Dough
- 200g self-raising flour
- 200g Greek yoghurt
For the Chicken Filling
- 2 chicken breasts
- 1 avocado, peeled and mashed
- 1 red onion, finely chopped
- 2 garlic cloves, minced
- 1 red chilli, finely chopped
- 10g fresh cilantro, finely chopped
- 1/2 lime, juiced
- 1 tbsp mayonnaise
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the Chicken: Place a pan of salted boiling water on medium heat. Add the chicken breasts and let them simmer gently for 15-20 minutes or until fully cooked through.
- Prepare the Dough: In a large bowl, combine the self-raising flour and Greek yoghurt. Mix with a spoon until a rough ball forms, then knead with your hands for about 20 seconds. If the dough is too sticky, sprinkle in a little more flour. Wrap the dough in clingfilm and set aside while you prepare the filling.
- Make the Filling: In a large bowl, mash the avocado thoroughly. Add the finely chopped red onion, minced garlic, chopped red chili, fresh cilantro, lime juice, mayonnaise, salt, and pepper. Mix everything well and set aside.
- Shred the Chicken: Once the chicken is cooked, remove it from the water and place on a chopping board. Use two forks to shred the meat finely, then allow it to cool slightly.
- Shape the Arepas: Knead the dough briefly for another 10 seconds and then divide it into six equal pieces. Flatten each piece into a circle about 10cm in diameter and approximately 1cm thick.
- Cook the Arepas: Heat a large frying pan over medium heat. Add the arepas and fry for 4-5 minutes on each side, until they puff up, develop brown spots, and are cooked through. Remove from the pan and let cool slightly.
- Assemble the Arepas: Mix the shredded chicken into the avocado filling. Carefully slice open each arepa halfway through and fill with about 2 tablespoons of the chicken and avocado mixture.
- Serve and Enjoy: Serve the filled arepas warm as a delightful meal or snack.
Notes
- If the dough feels too sticky, gradually add more flour to prevent sticking.
- Adjust the amount of chili according to your preferred spice level.
- You can substitute mayonnaise with Greek yoghurt for a lighter option.
- The arepas can be kept warm in a low oven if cooking in batches.
- For extra flavor, add a pinch of smoked paprika or cumin to the filling mixture.
Keywords: arepas, chicken arepas, avocado filling, easy lunch, Venezuelan recipe, Greek yoghurt dough, quick arepas
