Rotisserie Chicken Arepas (45 Minutes)

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This recipe brings together the convenience of store-bought rotisserie chicken and the homemade goodness of arepas – the classic Latin American cornmeal cakes. Stuffed with succulent chicken, flavored with traditional seasonings, and served with your favorite toppings, these arepas are a surefire way to enjoy a quick and flavorful meal. Let’s begin!

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4–6 servings 1x

Ingredients

Units Scale
For the Arepas:
  • 2 cups pre-cooked white cornmeal (such as P.A.N. brand)
  • 2 1/2 cups warm water
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
For the Chicken Filling:
  • 2 cups shredded rotisserie chicken
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1/2 cup finely diced red pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil
Optional Toppings:
  • Sliced avocado
  • Grated cheese (such as mozzarella or queso fresco)
  • Fresh cilantro, chopped
  • Sour cream

Instructions

  1. Prepare Arepa Dough (10 minutes): In a large bowl, mix the cornmeal, warm water, and salt. Let the mixture sit for a few minutes until the water is absorbed and the dough forms. If the dough is too dry, add a little more water.
  2. Shape Arepas (10 minutes): Divide the dough into equal portions and shape each into a ball. Flatten the balls into discs about 1/2-inch thick.
  3. Cook Arepas (15 minutes): Heat a tablespoon of oil in a large skillet over medium heat. Cook the arepas for about 5-7 minutes per side or until they are golden brown and a crust has formed.
  4. Prepare Chicken Filling (10 minutes): In another pan, heat the olive oil over medium heat. Sauté onion and garlic until translucent. Add the red pepper and cook for another minute. Add the shredded chicken, cumin, paprika, salt, and pepper. Cook for a few minutes until everything is well combined and heated through.
  5. Assemble Arepas (5 minutes): Slice each arepa halfway through the middle to create a pocket. Stuff with the warm chicken mixture.
  6. Add Toppings (5 minutes): Top the chicken-stuffed arepas with your choice of sliced avocado, cheese, cilantro, and a dollop of sour cream.

Notes

When preparing the arepa dough, the consistency is key. It should be moist enough to hold together without cracking, yet firm enough to maintain its shape. If it’s too dry, add water a tablespoon at a time; if too wet, add a bit more cornmeal.

For the filling, using freshly shredded rotisserie chicken ensures tenderness and flavor, but you can also experiment with leftover grilled or roasted chicken. When cooking the arepas, use a well-seasoned or non-stick skillet to prevent sticking and achieve an evenly golden crust. Patience is crucial here; allow the arepas to form a crust before flipping them.

Lastly, get creative with your toppings! Traditional options like avocado and cheese are fantastic, but don’t shy away from trying out other ingredients like black beans, pickled onions, or even a splash of hot sauce for an extra kick. Remember, the beauty of arepas lies in their versatility, so tailor them to your taste and enjoy the process.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 1g
  • Sodium: 480mg
  • Fat: 15g
  • Carbohydrates: 40g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 60mg

Pair this with...

Fried Plantains

Begin with some fresh plantains — the firmer, the better. First, peel them then cut the plantains into 1-inch thick slices. Heat a good amount of oil (like canola or vegetable) in a skillet over medium-high heat. When it's hot, carefully add the plantain slices. Fry them until they're golden on both sides, which should take about 2-3 minutes per side. Remove them from the oil and drain on paper towels. Here's the fun part: while they're still warm, smash them lightly with the bottom of a jar or cup. Then, fry the smashed slices again until they're golden and crispy, about 1-2 minutes per side. Sprinkle with a little salt while they're still hot, and you're set!

Cilantro Lime Brown Rice

Begin by cooking brown rice as per package instructions, ensuring each grain remains distinct and slightly chewy, a characteristic charm of this whole grain. While the rice cooks, zest and juice a couple of fresh limes, setting aside their aromatic essence. Once the rice is done, fluff it gently with a fork to release steam and separate the grains. While still warm, drizzle the rice with the lime juice and gently mix in the zest, ensuring that citrusy goodness permeates every bite. Finally, fold in freshly chopped cilantro, which adds a burst of herbaceous brightness. Season with a touch of salt to bring all the flavors together.

Mexican Refried Beans

Start by sautéing onions and garlic in a bit of lard or vegetable oil until soft. Add pre-cooked beans (canned works too!), mashing them while they fry. Season with a dash of cumin, salt, and maybe a pinch of chili powder for some kick. Once they're beautifully creamy and slightly caramelized, transfer them to a serving dish. The final touch? A generous sprinkle of shredded cheese on top – think cheddar, Monterey Jack, or queso fresco – which will melt into gooey perfection from the beans' warmth.

For Tomorrow's Dinner

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Spaghetti Aglio e Olio (25 Minutes)

Ground Turkey Sheperd’s Pie (30 Minutes)

Foil Packet Pork, Potatoes, and Onions (50 Minutes)

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