Arepas con pollo (chicken arepas)

Arepa is a type of food made of ground maize dough, originating from the northern region of South America in pre-Columbian times, and is notable in the cuisines of Colombia and Venezuela.

serves 4


  • 1 cup arepa flour (PAN - precooked cornmeal)
  • 1 & 1/2 cups warm water
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 avocado 
  • 2 precooked chicken breasts (you can always stuff arepas with any left over meat or veggies) 
  • 2 to 3 tbsp mayo 
  • 1 to 2 tsp Betsita’s caribbean magma (depending on your heat tolerance). If you can't have spicy food, make a green chimichurri mayo :)
  • Lemon wedges (for serving)


  • Make sure the arepa flour says precooked cornmeal, I usually buy the brand PAN (comes in a yellow bag).
  • Combine arepa flour and salt in a bowl, make a well in the center and add 1½ cups warm water, incorporate dry ingredients, stirring until no dry lumps remain ( I prefer to mix the dough with my hand, if it needs more water add a bit more,  and then let it rest for 5 minutes).
  • Divide  into 4 pieces. Roll each piece into a ball, then gently flatten to about ½” thick.
  • Heat 1 tbsp oil in a large pan over medium heat. Add the 4 arepas, cover, and cook until golden brown, 8 minutes. Uncover and flip them, cook (uncovered) until other side is golden brown, around 6-8 minutes. 
  • Remove arepas from the pan, and split them in half with a butter knife (you want to make like a sandwich tortilla).
  • Mix the mayo with Betsita's Caribbean magma and spread on the arepas.
  • Stuff arepas with shredded precooked chicken and slices of avocado,  serve with lime wedges.
  • Add more sauce to your liking :)