Golden, tender arepas filled with juicy shredded chicken. Onion, bell pepper, and tomato build the classic Venezuelan-style filling, while a little yellow ají adds a subtle Peruvian touch without changing its identity. Hearty, practical, and best eaten hot.
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Place the chicken breast in a pot with one third of the water and part of the salt. Cover, bring to a gentle simmer, and cook for 12 to 15 minutes, turning once, until completely opaque inside with no pink areas. Remove the chicken, reserve the cooking liquid, and shred it into medium strands once cool enough to handle.
While the chicken cooks, mix the remaining two thirds of the water with another part of the salt. Gradually add the precooked corn flour, mix by hand for 1 minute, and rest for 5 minutes. The dough should be smooth, moist, and pliable, without deep cracks when pressed.
Divide the dough into 4 portions, form balls, and flatten them into discs about 1.5 cm thick. Cook in a nonstick skillet over medium heat for 5 to 7 minutes per side, until they have a golden crust, dry surface, and a center that feels firm but remains tender. Keep warm.
Heat the vegetable oil in the skillet and cook the red onion and red bell pepper for 4 minutes, until softened. Add the ground garlic, yellow ají, cumin, and pepper and cook for 1 minute. Add the tomato and remaining salt, then cook for 5 minutes until juicy. Stir in the shredded chicken and reserved cooking liquid; cook for another 4 to 5 minutes, until the filling is moist and glossy with no loose liquid pooling underneath.
Split each arepa from one side with a bread knife, leaving part of it attached to form a pocket. Divide the shredded chicken among the four and serve immediately. The arepa should keep its firm crust and tender center, while the filling stays generous and juicy without soaking the corn bread. 🔥
