• 500g yellow or white harina (available online)

For the filling

For the avocado topping


  • STEP 1

    For the filling, fill a large saucepan half-full with water and set over a high heat. Add 1 tbsp salt and bring to the boil. Add the onion, carrot, celery, pepper, garlic and spring onions. Boil for 40 mins to make a stock. Add the chicken breasts and simmer for a further 30 mins.

  • STEP 2

    Meanwhile, for the arepas, mix 900ml water with a generous pinch of salt in a large bowl. Gradually add the harina, gently mixing with your hands until a smooth dough is formed – it should be soft but not sticky. Leave to rest for 3 mins. Separate into 10 pieces and shape into balls. Cover and set aside.

  • STEP 3

    Remove the chicken from the stock using a slotted spoon and leave to cool. Strain the stock, discarding the solids, then measure 100ml into a jug (chill or freeze the rest of the stock to use in another recipe). Shred the poached chicken using two forks, then tip into a bowl with the 100ml stock, the mayonnaise and lemon juice. Mix together well, breaking up the chicken a bit more as you do.

  • STEP 4

    Press the arepa dough balls between your palms into large patties, about 1.5cm thick. Arrange as many as you can comfortably fit into a hot griddle or large frying pan over a medium heat (you'll need to do this in batches). Cook for 5 mins each side until starting to puff up and turn brown. When ready, they should sound hollow when tapped. Wrap to keep warm while you cook the rest.

  • STEP 5

    Meanwhile, for the avocado topping, roughly chop the avocado flesh, then mix with the lime juice, olive oil, mustard and seasoning to taste.

  • STEP 6

    Split the warm arepas at one end, then fill with the avocado topping, chicken mayonnaise and some coriander leaves to serve.


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