Chicken Arepas a
Once you try this Venezuelan recipe, you will never live without Arepas again! 🫓 - by chef Mercedes Rojas
For the Masa
1 kg gold mine organic yellow corn chip masa 1.46 kg of warm water at 90 degrees
28 g salt
23 g canola or vegetable oil
Chicken Salad
1 lb chicken breast
1 cup mirepoix (25%celery, 50%onion, 25%carrot) 2 egg yolks
2 cups canola oil
1 tbsp red wine vinegar
1 garlic cloves
1 bunch of parsley (for puree)
1 bunch of cilantro (chopped)
1 avocado (diced)
1 green pepper (small dice)
2 each scallion (sliced)
Salt, lemon, and cumin for seasoning
A note on measurements
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
In a bowl add the warm water salt and oil. Slowly pour in the masa and mix with your hands until a dough is formed and the masa is no longer sticking to your fingers. Let it rest at least for 10 minutes before shaping.
Cooking the arepas
Set up a non-stick pan at medium-low heat. Spray or coat with oil and wipe clean. Form a ball with the arepa dough and shape your arepas into a 1/2-inch thick disk. Place on the pan and cook for 10 minutes per side, flipping every 5 minutes to form a perfect crust.
Cooking the chicken
Clean the chicken breast and cut the breasts in half.
Add to a pot and cover with water. Season with salt. Bring to a boil and then lower to a simmer. Skim the water constantly and once stock looks clear add the mirepoix. Once the chicken is fully cooked. Strain and let it cool before shredding.
Aïoli
In a bowl whisk the egg yolks with the red wine vinegar. Slowly pour the vegetable oil until all is fully incorporated.
Parsley Puree
Roughly chop the parsley bunches and puree in Vita-Mix or a food processor with very little water. Until it looks like a green paste.
Mixing the Salad
Combine the aïoli, parsley puree, green peppers, avocados, scallions, and chopped cilantro then slowly start incorporating the shredded chicken and season with lemon, cumin, and salt.
About our Chef
This recipe is provided by our chef Mercedes Rojas.
Mercedes Rojas is the founder of The Arepa Stand, a pop-up food stall that sells traditional Venezuelan cuisine with a Los Angeles twist, at farmer's markets around the city.