Crispy Cornmeal Chicken Pockets

This hearty Venezuelan dish combines crispy corn cakes with a creamy chicken-avocado filling that will transport your taste buds to South America. The contrast between the warm, crunchy arepa exterior and the cool, flavorful filling creates a perfect harmony of textures and flavors that's truly unforgettable.

I first made these arepas when searching for something different to serve at a weekend brunch with friends. The moment everyone bit into these golden pockets filled with creamy chicken and avocado, the room went silent except for appreciative murmurs. Now they're requested at every gathering.

Ingredients

• Pre cooked white cornmeal: P.A.N. brand is authentic and gives the best texture
• Warm water: Helps activate the cornmeal for proper binding
• Salt: Enhances the natural corn flavor
• Vegetable oil: Creates a crispy exterior when cooking

• Cooked chicken: Use rotisserie for convenience and extra flavor
• Ripe avocado: Look for slightly soft fruit that yields to gentle pressure
• Mayonnaise: Binds everything together with creamy richness
• Small onion: Adds essential aromatic crunch
• Cilantro: Provides fresh herbal notes that brighten the filling
• Jalapeño: Optional but adds a pleasant heat
• Lime juice: Prevents avocado browning and adds necessary acidity
• Salt and pepper: Always adjust to your taste preference

Step-by-Step Instructions

Prepare the Dough:

Combine cornmeal, salt, and oil in a large bowl, then gradually incorporate warm water while stirring constantly. You should see the mixture transform from a grainy texture to a smooth, cohesive mass within about 2 minutes. Allow the dough to rest undisturbed for 5 minutes, which gives the cornmeal time to fully absorb the liquid.

Shape the Arepas:

Divide your rested dough into six equal portions using a knife or dough scraper. Roll each portion between your palms to form a smooth ball, then gently press down to create discs about 4-5 inches wide and half an inch thick. Smooth any cracks around the edges with wet fingers for a perfect finish.

Cook to Perfection:

Heat a skillet over medium heat until hot enough that water droplets dance on the surface. Brush the surface with oil to prevent sticking. Place your arepa discs carefully in the pan, allowing enough space between them. Cook each side for 6-7 minutes until you see a golden crust forming with light brown spots. The exterior should be crisp while the interior remains soft.

Oven Finishing Touch:

For truly authentic texture, transfer the pan-fried arepas to a 350°F oven for 10-15 minutes. This additional step ensures the outside gets extra crispy while the inside cooks through completely, creating that signature arepa texture.

Prepare the Filling:

While the arepas bake, combine shredded chicken, chopped onion, cilantro, and jalapeño in a mixing bowl. In a separate bowl, mash the avocado until smooth, then blend in mayonnaise and lime juice until creamy. Fold the avocado mixture into the chicken mixture with a gentle hand to maintain some texture. Season generously with salt and pepper.

Assemble and Serve:

Once the arepas are finished baking, let them cool just enough to handle comfortably. Use a sharp knife to create a pocket along one side, cutting about halfway through. Fill each pocket generously with the Reina Pepiada mixture, allowing some to peek out appetizingly from the opening.

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The P.A.N. cornmeal is truly the secret to perfect arepas. My Venezuelan neighbor laughed when I first tried making these with regular cornmeal and gently directed me to the international aisle for the real thing. The difference was immediately noticeable in both texture and flavor.

The Cultural Significance

Arepas are to Venezuela what bread is to many Western cultures. These cornmeal cakes have been a staple for centuries, with evidence of their consumption dating back to indigenous cultures. The Reina Pepiada filling was reportedly created in the 1950s in honor of Susana Duijm, the first Venezuelan to win Miss World. The name translates roughly to "Curvy Queen" as a tribute to her beautiful figure. Serving these at your table connects you to a rich culinary tradition that spans generations.

Storage and Reheating

Arepas taste best fresh from the pan, but you can store unfilled arepas in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to five days. The filling should always be refrigerated separately and can last up to three days. When ready to serve, reheat arepas in a 350°F oven for about 10 minutes until warmed through and crisp again. Always assemble just before serving for the best texture contrast between warm arepa and cool filling.

Clever Variations

While the Reina Pepiada filling is a classic, arepas are incredibly versatile. Try filling them with black beans and queso fresco for a vegetarian option. Pulled pork with avocado makes an excellent alternative for pork lovers. For breakfast, scrambled eggs with cheese create a morning version that starts the day with satisfying flavors. The beauty of arepas is their ability to complement almost any filling you can imagine.

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Common Recipe Questions

→ What is the best cornmeal to use for arepas?

Pre-cooked white cornmeal (such as P.A.N. brand) is essential for authentic arepas. Regular cornmeal won't work as it hasn't been pre-cooked and won't develop the proper texture. Look for packages labeled 'masarepa' or 'harina precocida' in Latin American grocery stores or international food sections.

→ Can I prepare the components ahead of time?

Yes! You can prepare both the arepa dough and the Reina Pepiada filling up to a day in advance. Store the dough wrapped in plastic in the refrigerator (bring to room temperature before cooking). The filling can be refrigerated in an airtight container, though you may want to add the avocado just before serving to prevent browning.

→ How do I know when my arepas are fully cooked?

Properly cooked arepas will have a golden-brown crust on both sides and will sound hollow when tapped. The exterior should be crispy while the interior remains soft but fully cooked. If you're unsure, finishing them in a 350°F oven for 10-15 minutes ensures they're cooked through.

→ Are arepas gluten-free?

Yes, traditional arepas are naturally gluten-free as they're made from cornmeal. Just be sure to check that your pre-cooked cornmeal hasn't been processed in a facility that also processes wheat products if you have celiac disease or severe gluten sensitivity.

→ What other fillings work well with arepas?

While Reina Pepiada is classic, arepas are versatile! Try black beans and cheese (Domino), shredded beef (Carne Mechada), ham and cheese, scrambled eggs with vegetables, or even sweet fillings like jam and cheese for dessert arepas. The possibilities are endless!

→ How do I reheat leftover arepas?

For the best texture when reheating, split unfilled arepas and toast them in a dry skillet until warm and crispy again. You can also reheat them in a 350°F oven for about 10 minutes. Avoid microwaving if possible, as it can make them chewy rather than crispy.