Arepas with Chicken and Guacamole Filling

Today I am introducing arepas with chicken and guacamole filling. Arepas are Colombian corn flatbread with no gluten and serve as the base for a hearty sandwich. I already introduced one filled arepa on this blog. Arepa boyacense is a popular arepa with cheese filling. Today I decided to make a plain version with a hearty filling. If prepared this way, arepas can serve as the main course, in this instance they are filled with crispy chicken pieces and the famouse avocado cream called guacamole. Many people instantly go to Mexico when they hear guacamole. However, I have learned that actually Colombians are the ones eating most avocados per capita. Every time I visited Colombia, I saw avocado being sold on the street, every bbq would have guacamole served with the rest. But rest assured, Colombian guacamole is much milder than the Mexican version, so this is not spicy at all.

I’ve stated this before, arepas are such as staple in Colombia, it is basically impossible not to find a version you will like. The basic recipe consists of cornmeal, water, and salt and therefore is naturally gluten-free and vegan. The basic version is always served for breakfast and is usually enjoyed only with a little butter smeared on top. Obviously, there are many more versions available in Colombia, another I really like is one with an egg in the middle, which is deep-fried. But today we will enjoy the plain version with chicken and guacamole. You can omit the filling and serve just the plain arepa. I am sure that every Colombian will be happy if you serve it as breakfast. Some hot chocolate and scrambled eggs, and you will be in Colombian breakfast heaven.

The idea of filling arepas with hearty fillings stems from Venezuela. However, it is now also common in Colombia and slowly spreading elsewhere. Each time I have served this filled arepa, it has been gobbled up by my Colombian friends in no time. It does not surprise me as this is basically a gluten-free sandwich. Arepas are rather crisp and bland, so the filling serves as a nice contrast to it. If you say arepa and guacamole, I am sure that you will get every Colombian, I have not met one who doesn’t like the two and cilantro.

I hope you enjoy this recipe. As always I am happy to hear how yours turned out. You can leave a comment or email me at info at jennyisbaking dot com. Let’s prepare some delicious and light main course with crispy chicken and guacamole.

Print Recipe

Arepas with Chicken and Guacamole Filling

By Family recipe – Serves: 4-5 arepas

Prep Time: 25-30min – Cooking Time: 10min – Total Time: 40min

These crispy and gluten-free corn flatbreads are filled with crunchy chicken bites and a mild version of guacamole. Perfect for a light supper and people with intolerances.

Ingredients

• Arepas
• 300 grams of warm water
• 15 grams of butter
• A pinch of sugar
• 1 teaspoon of salt
• 250 grams of pre-cooked cornmeal (you may need more, depending on brand)
• 
  
• Filling
• Oil for frying
• 400 grams of chicken breast
• 1 bunch of spring onions
• 2 small tomatoes
• 1 garlic glove
• Cumin, salt and pepper
• 1 large and ripe avocado
• 1/2 small tomato
• 1 shallot
• 1 teaspoon of salt
• 1 teaspoon of cumin
• 1/2 teaspoon of cayenne pepper
• Juice of one lime
• 1 bunch of fresh cilantro
• If desired, slices of cheese

Instructions

1

For the arepas place warm water and butter in a large bowl and stir until the butter starts to melt a bit. Add all other remaining ingredients to create a soft dough. The dough should be moist, you may need to add further cornmeal or water, depending on consistency. Form about 5 flat discs about 20cm in diameter with your hands and brown areaps in a frying pan with a bit of melted butter from both sides for a few minutes. Only use medium heat for the areaps not to burn.

2

Meanwhile cube the chicken breast and fry in a bit of oil until crispy and brown. Take out and season with salt and pepper to taste. Chop the spring onions and cube the tomatoes, then fry the spring onions and garlic for a few minutes before adding the tomates. Fry for a few minutes, then add back the chicken. Season with additional cumin.

3

For the guacamole cut avocado in half, take out stone and spoon the flesh into a bowl. Chop tomato and shallot into small cubes and add. Add spices, lime juice, and chopped cilantro. Mix well. Add salt and pepper to taste.

4

Now slice the arepas open so that you can use it as a sandwich. Fill with some chicken pieces and guacamole. You can also add a slice of cheese if desired.