Arepas are a beloved specialty from Antioquia. They’re incredibly versatile—perfect for any meal and easily topped with a variety of fillings. For many Colombians, arepas are a favorite comfort food.
Arepas with Chicken and Avocado (Arepas con Pollo y Aguacate)
Erica Dinho
5 from 8 votes
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Servings 4
Ingredients
- 4-5 inch round arepas
- 2 small avocados
- 4 chicken breast bone-in, skin on
- Olive oil
- Salt
- Fresh ground pepper
- ½ cup mayonnaise
- 4 tablespoons lime juice
- ½ teaspoon sugar
- ½ teaspoon cumin powder
- ½ cup chopped onions
- 4 tablespoon chopped fresh cilantro
Instructions
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Form round arepas about 4–5 inches in diameter, cover them with foil and set aside.
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Preheat the oven to 350°F (175°C).
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Place the chicken breasts skin-side up on a baking sheet, brush them with olive oil and season with salt and pepper. Roast for about 40 minutes, or until cooked through. Remove from the oven and let cool.
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When the chicken is cool, discard the skin and bones, then shred the meat.
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In a medium bowl, combine the mayonnaise, chopped cilantro, lime juice, sugar, chopped onions, cumin, salt and pepper. Add the shredded chicken and toss until well coated.
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Slice the avocados, drizzle with a little lime juice and season with salt and pepper. To serve, top each arepa with the chicken mixture and arrange avocado slices on top. Serve immediately.
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This arepa with chicken and avocado is perfect for breakfast, lunch, or dinner.
Enjoy!
