Season 01 - Lunch / S01L05
Chicken and Cheese Arepas
Story
Don Luis still remembers the first time he had arepas—hot off the grill, stuffed with cheese, and served with a warm smile. 🫓✨ It was during a trip to Colombia, where he met an elderly señora named Doña Isabel, who ran a small arepa stand in Bogotá. She watched him curiously as he took his first bite. “¡Mijo! Arepas aren’t just food; they’re a hug for your soul,” she laughed. “But let me show you how to make them right!” Under her guidance, Don Luis learned the secret: a perfectly golden arepa filled with juicy, seasoned chicken and melty cheese—crispy on the outside, soft and gooey inside. Years later, he still makes them just like Doña Isabel taught him, always with love, laughter, and a good story to share. ❤️
Don Luis tips
- Harina P.A.N. (precooked corn flour) is essential — not the same as regular cornmeal.
- Dough is ready when it stops sticking to your hands but stays soft — playdough texture.
- Cook on a hot griddle or skillet, no oil. Arepa toasts on the outside, stays fluffy inside.
- Split with a knife while still warm and stuff. Cold ones crumble when you cut them.
Ingredients
- For the Arepas:
- 2 cups pre-cooked white cornmeal (Harina PAN) 🌽
- 1 ½ cups warm water 💧
- 0.5 cup milk 🥛
- 1 tbsp butter, melted 🧈
- 0.5 tsp salt 🧂
- 1 cup shredded mozzarella or queso blanco 🧀
- For the Chicken Filling:
- 2 chicken breasts, cooked & shredded 🍗
- 0.5 white onion, finely diced 🧅
- 1 garlic clove, minced 🧄
- 1 tsp smoked paprika 🌶️
- 1 tsp ground cumin
- 0.5 tsp black pepper
- 0.5 tsp salt
- 0.5 cup chicken broth 🍲
- 1 tbsp olive oil 🫒
- For Serving:
- 0.5 cup avocado slices 🥑
- 0.5 cup sour cream or crema
- Fresh cilantro 🌿
- Lime wedges 🍋
Instructions
- 11️⃣ Prepare the Arepa Dough 🫓
- 2In a bowl, mix cornmeal, warm water, milk, melted butter, and salt until combined.
- 3Knead the dough until smooth, then let it rest for 5 minutes.
- 4Divide into 6 equal balls and flatten them into ½-inch thick discs.
- 52️⃣ Cook the Chicken Filling 🍗🔥
- 6In a pan, heat olive oil over medium heat. Sauté onions and garlic until fragrant.
- 7Add shredded chicken, paprika, cumin, salt, pepper, and chicken broth.
- 8Simmer for 5 minutes until juicy and well-seasoned. Set aside.
- 93️⃣ Grill the Arepas 🔥
- 10Heat a skillet or griddle over medium-high heat.
- 11Cook the arepas for 5 minutes per side until crispy and golden brown.
- 124️⃣ Stuff with Cheese & Chicken 🧀🍗
- 13Carefully slice each arepa open like a pocket.
- 14Stuff with cheese and warm shredded chicken, then return to the skillet for 1–2 minutes until the cheese melts.
- 155️⃣ Serve & Enjoy 😋
- 16Top with avocado slices, crema, and fresh cilantro.
- 17Serve with lime wedges for an extra kick! 🍋🔥
Frequently asked questions
- Difference from pupusa or gordita?
- Arepa: precooked corn, split and stuffed. Salvadoran pupusa: stuffed before cooking. Mexican gordita: similar to arepa but with lard and fried.
- Chicken, cheese, or both?
- Reina pepiada (chicken + avocado + mayo) is the classic Venezuelan version. Colombian arepas usually go with queso fresco. Both are legit; combine if you want.
- Can I prep them the night before?
- The dough yes, sealed in the fridge. Cooked arepas no — they lose texture on reheat. Cook and stuff to order.
- Gluten-free?
- Naturally — Harina P.A.N. is pure corn. Check the exact brand to confirm there's no wheat cross-contamination.
About the narrator
Don Luis · A character for three generations
Don Luis is the brand character and narrator for this catalog: a warm voice for Puerto Rican family recipes tested by the real creator behind the brand. The project carries three generations of flavor and writes each recipe step by step so any kid can follow it.
Read our mission →