Chicken and Veggie Arepas

Ingredients

• For the Arepas:
• 2 cups pre-cooked cornmeal (Harina P.A.N.) 🌽
• 2 ½ cups warm water 💦
• 0.5 tsp salt 🧂
• 1 tbsp butter or olive oil (for cooking) 🧈
• For the Chicken Filling:
• 2 boneless, skinless chicken breasts, shredded 🍗
• 1 tbsp olive oil 🫒
• 0.5 onion, diced 🧅
• 1 red bell pepper, diced 🌶️
• 1 small zucchini, diced 🥒
• 1 clove garlic, minced 🧄
• 0.5 tsp cumin
• 0.5 tsp smoked paprika 🌶️
• 0.5 tsp salt 🧂
• 0.25 tsp black pepper
• Juice of ½ lime 🍋
• For Serving:
• 0.5 cup crumbled queso fresco 🧀
• 0.5 cup avocado slices 🥑
• Fresh cilantro, chopped 🌿
• Lime wedges 🍋

Instructions

1. 11️⃣ Prepare the Arepas
2. 2In a large bowl, mix pre-cooked cornmeal with warm water and salt. Knead until smooth and let rest for 5 minutes. 🌽✨
3. 3Divide the dough into 8 balls, then flatten them into thick discs. 🔵
4. 4Heat a griddle or skillet over medium heat and lightly grease with butter or olive oil. Cook arepas for about 5 minutes per side until golden and crispy. 🔥
5. 52️⃣ Make the Chicken & Veggie Filling
6. 6In a skillet, heat olive oil over medium heat. Sauté onions, garlic, and bell peppers for 2 minutes. 🧄🧅
7. 7Add zucchini and shredded chicken, season with cumin, paprika, salt, and pepper. Stir well and cook for 5 minutes. 🍗🔥
8. 8Finish with a squeeze of fresh lime juice for brightness. 🍋✨
9. 93️⃣ Assemble & Serve
10. 10Slice open each arepa, stuff with chicken and veggie filling, and top with queso fresco, avocado slices, and cilantro. 🥑🧀🌿
11. 11Serve warm with lime wedges on the side. 🍋🔥