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Le Chaudron recipe
Arepas venezueliennes
Venezuelan arepas with chicken and avocado
⏱ 30 minServes 4Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 g (18 oz)precooked cornmealharina P.A.N.
600 ml (2½ cups)warm water
1 tspfine salt
200 g (7 oz)queso fresco
400 g (14 oz)cooked shredded chicken
2ripe avocados, mashed
100 g (3½ oz)cooked black beans
1bunch of fresh cilantro
- 500 g (18 oz) precooked cornmeal harina P.A.N.
- 600 ml (2½ cups) warm water
- 1 tsp fine salt
- 200 g (7 oz) queso fresco
- 400 g (14 oz) cooked shredded chicken
- 2 ripe avocados, mashed
- 100 g (3½ oz) cooked black beans
- 1 bunch of fresh cilantro
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Put the cornmeal in the bowl and mix in the salt.
- Gradually work in the lukewarm water by hand until soft and lump-free.
- Let rest 5 minutes so the cornmeal absorbs the water.
- Shape into 10 cm (4 in) patties, 1.5 cm (½ in) thick, smoothing the edges with wet hands.
- Cook in the nonstick skillet for 5 minutes per side until golden.
- Finish in the oven for 10 minutes at 180 °C (350 °F).
- Split each arepa like a pita and fill with chicken, mashed avocado and black beans.
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