arepas de pollo colombianas

Arepas with Chicken and Avocado

Today we are back with an exquisite recipe: Arepas with chicken and Avocado . At Yumly we are fans of arepas so we couldn’t let another day go by without showing you one of the yummiest ways to eat them: stuffed with chicken .

These arepas are very similar to the Venezuelan Arepa Reina pepiada, but not quite the same. Although both kinds contain chicken and avocado, the filling of our Colombian arepa is made and served slightly differently. (We will show you that in a minute)

So anyway, these arepas are super easy to make! So whether you have been craving some arepas for some time or you just simply don’t know what to cook for dinner, this is your recipe!

What are arepas?

Arepas are a very popular food in Colombia, Panama and Venezuela made of precooked corn flour. They are generally eaten at breakfast or as a snack . Arepas can be served with various side dishes and toppings of meats (such as shredded chicken), cheese, butter, avocado, scrambled eggs, jam, Colombian chorizo, hogao, etc. When it comes to arepas, the possibilities are endless.


This is what you will need to make these delicious chicken arepas and avocado at home:

  • 250 grams of Precooked Corn Flour (Harina PAN)
  • 300 ml of Water or as much the dough requires
  • 250 grams of Chicken breast
  • 250 grams of Grated cheese (Queso latino, mozzarella, queso fresco)
  • 1 Tomato
  • 1 Small onion
  • ½ Green or Red bell pepper
  • 1 tspn Minced garlic
  • 1tspn Tomato sauce
  • 1 Fresh Avocado
  • ½  tspn de Comino
  • ½ tspn Chopped Cilantro
  • Bay leaves
  • Olive oil
  • Butter
  • Salt and pepper to taste
ingredientes arepa de pollo

**Find all the specific quantities below. Jump to Recipe

How to make the chicken filling for the arepas

We are going to start this recipe by preparing the stuffing. By starting with the chicken we will prevent the arepas from getting cold before serving them. Now, If you choose to make the arepas first, don’t forget to cover them with a kitchen towel to keep them warm.

  1. Poach the chicken: Place the chicken breast in a medium saucepan. Add water, salt, pepper to taste and two bay leaves . Cook for 25 minutes or until the breast is fully cooked. Remove chicken from the pot, let it cool for a few minutes.
  2. Shred the chicken: Shred the chicken with your hands or using a fork. Set aside.
  3. Make the sofrito: Dice the tomato, onion and paprika into small cubes. Pour some olive oil or butter into a pan over medium heat so it doesn’t burn. Add the vegetables and the desired seasonings (ex: salt, cumin, pepper, cilantro, garlic, color) Stir well. Add some chicken broth or water and cook for 8 minutes over low heat.
  4. Add the shredded chicken: Pour the shredded chicken breast into the pan. Add a teaspoon of ketchup and stir well until all the ingredients are incorporated and leave to cook slowly for approximately 5 minutes with a lid on.
sofrito colombiano para arepas rellenas de pollo
Sofrito colombiano
pollo desmechado para arepas

How to make arepas

Step 1: Mix the precooked corn flour, water and salt to create a dough. Then, roll the dough into balls of the desired size. Add some oil or butter on a grill pan over medium heat.

harina para arepas de pollo

Step 2: Lightly flatten each ball of dough between two plastic sheets using a flat object, you can use a tortilla press or cutting board. Be sure not to press them too hard, as the arepas will become too thin and you won’t be able to fill them. If you get it wrong the first time and make it too thin, simply gather the flattened dough together, re-form it into a ball and try again.

Arepa dough

Step 3: Remove the flattened dough from the plastic wrap and place it in the hot pan. Let it cook for about 5 minutes, turn it over and let that side cook for another 5 minutes or until the arepa gets a toasty layer on the outside. This crunchy layer will seal the dough so that the arepa can be filled more easily.

arepas-colombianas asadas para rellenar
Arepas with Chicken and Avocado

How to fill the arepas

  1. Cut the arepa into two halves, but without reaching the end.
  2. Spread the inside of each half with a little butter or mayonnaise to taste.
  3. Place the chicken, the cheese and the avocado inside each arepa and that’s it. To eat!

Optionally, you can also cut the arepa, put the cheese in it and briefly bring it to the fire so that the cheese melts before adding the chicken and avocado.

arepa de pollo colombiana

Other filling ideas for your arepa

  • Don’t want to use avocado? Fill your arepas with guacamole for a twist extra ✧・゚.
  • Don’t eat chicken? Fill your arepas with perico eggs.
  • Are you vegan? Customise your arepas by adding cabbage, corn and mayonnaise salad or some delicious refried beans.

More arepa recipes:

arepas de pollo colombianas
4.50 de 2 votos

Arepa with Chicken and Avocado

Prep: 30 minutes
Cocción: 10 minutes
Total: 40 minutes
Servings: 2 arepas
Serve your arepas stuffed with chicken and avocado accompanied by a good natural juice and enjoy the best Colombian flavor without leaving home.


  • Nonstick skillet


Para las arepas:

  • 250 gramos Precooked cornmeal (Harina PAN)
  • 300 ml Water
  • 1 cdta Butter
  • Salt To taste

Para el relleno:

  • 250 gramos Chicken breast
  • 250 gramos Grated cheese (fresco, latino, mozzarella)
  • 1 Avocado fresco
  • 1 Tomato
  • 1 Onion
  • ½ Red Pepper
  • 1 cda Ketchup
  • 1 cdta Garlic crushed
  • Salt to taste
  • Butter or vegetable oil


  • Cook the chicken breast with salt and bay leaves. When it's cold, shred it with a fork.

Make the arepas

  • In a large bowl, add the cornmeal together with the salt, butter and water, stirring with your hands until the flour absorbs all the liquid and you get a dough.
    250 gramos Precooked cornmeal, 300 ml Water, 1 cdta Butter, Salt
  • Grab portions of dough with your hands to form balls of the desired size. (The bigger the ball, the bigger or thicker the arepa will be.)
  • Place each ball between two layers of plastic and crush them with the help of a tortilla maker or some utensil with a flat surface until they form 1.5 cm thick discs.
  • Pour a little oil on a non-stick griddle (or in a frying pan) and brown the arepas on both sides, until they have a toasted layer.
  • Remove the arepas to a plate and cover them with a kitchen towel so they don't get cold.

Make the filling

  • Chop the tomato, onion and paprika into small cubes. Place them in a frying pan with oil and let them fry over medium heat, taking care that they do not stick. Add the crushed garlic along with salt and spices to taste. Add the tomato sauce and stir well to incorporate all the ingredients. Let cook for 8 minutes over low heat.
  • Add the shredded chicken to the sauce. Stir well and let cook for a few more minutes.

Stuff the arepas

  • Carefully cut the arepas in half with the help of a knife. Brush each one with butter and add grated cheese to taste. Immediately add the shredded chicken and finish with a few slices of avocado.
  • Serve your arepas stuffed with chicken and avocado accompanied by a good natural juice and enjoy the best Colombian flavor without leaving home.
Serving: 1unidad | Calories: 480kcal
Course: Appetizer, Lunch
Cuisine: Panamanian, Venezolana, Venezuelan
Keyword: arepa colombiana,, arepa recipe, arepa with chicken, Colombian arepa, stuffed arepa
Alérgeno: Sin Gluten, Sin lácteos
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