Avocado Chicken Arepa
On my third attempt making arepas, I finally felt like they were perfect. The first try was a complete failure. The second was tasty but the arepas were a little too thick. I suppose the third time is a charm cliche is true because making these was quick and effortless, the whole lunch taking only 25 minutes. I had this filling at caracas arepa bar (if you refresh a few times, its actually on the landing page) and was very interested in the idea of a chicken salad with avocado instead of mayo. I do it all the time with tuna salad, but previously hadn’t thought of it with chicken. I have extra everything, and can’t wait to have another for lunch today!
The chicken salad is basically guacamole with chicken in it.
The arepa recipe is on the package of Harina P.A.N. There are a few different brands you can buy, but Harina P.A.N. is the best. I have made these 3 times and this is the first time I had Harina P.A.N. They were much better.
I made these into patties and cooked them on a hot skillet. You can see some pics of this process on the last arepa post, I didn’t happen to get any yesterday!
Open the arepa with a fork like an english muffin.
A little queso fresco cheese on top.
My sister loved them too.
The filling was literally guacamole with shredded chicken in it. The arepa recipe is on the back of the package. If you can, get the brand Harina P.A.N. If you can’t, make sure it at least says precoida, or pre-cooked, on the packaging. I highly suggest Harina P.A.N. though. I also topped it with queso fresco cheese.
I love arepas! These look awesome!
I just went to Caracas yesterday and yours looks exactly like what I had. Delicious!!
As a venezuelan, this definately hits close to home.
i use avocado all the time instead of mayo for egg salad sandwiches, it is amazing! avocado ftw!
Omg, love your blog and this recipe sounds amazing! Can’t wait to try it. Thank you for sharing!