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Skillet Arepas with Lime Chicken, Avocado & Chenin Blanc + Viognier
Golden corn arepas are filled with savory lime-scented chicken, tomato, peppers, creamy avocado, and a touch of queso fresco. Warm, satisfying, and made for sharing, the dish finds a bright counterpoint in Pine Ridge Vineyards Chenin Blanc + Viognier.
Yield: 8 arepas |
Prep: 20 minutes |
Cook: 30 minutes |
Total Time: 50 minutes
Ingredients
For the Arepas
- 2 cups precooked white or yellow cornmeal, such as masarepa
- 1 teaspoon kosher salt
- 2½ cups warm water
- 1 tablespoon olive or vegetable oil
- Additional oil for the skillet
For the Chicken Filling
- 1 tablespoon olive or vegetable oil
- ½ medium onion, finely diced
- ½ red bell pepper, finely diced
- 2 garlic cloves, minced
- 1 medium tomato, seeded and diced
- ½ teaspoon ground cumin
- 2 cups cooked shredded chicken, such as rotisserie chicken
- ¼ cup water or low-sodium chicken broth
- 1 fresh lime
- ¼ cup chopped fresh cilantro
- Salt and freshly ground black pepper
For Serving
- 1 ripe avocado, sliced
- ½ cup crumbled queso fresco, optional
- Lime wedges
Preparation
- Make the dough: Combine the masarepa and salt in a large bowl. Gradually add the warm water and oil, mixing until a soft dough forms. Let the dough rest for 5 minutes so the cornmeal can fully hydrate.
- Shape the arepas: Divide the dough into eight equal portions. Roll each portion into a ball and flatten it into a round approximately ½ inch thick. Smooth any cracks around the edges with damp fingers.
- Cook the arepas: Heat a thin layer of oil in a large skillet over medium heat. Cook the arepas in batches for 5 to 6 minutes per side, until a golden crust forms. Transfer them to a baking sheet and finish in a 350°F oven for approximately 10 minutes, until firm and cooked through.
- Build the filling: While the arepas cook, heat one tablespoon oil in a skillet over medium heat. Add the onion and bell pepper and cook for 4 to 5 minutes, until softened. Stir in the garlic and cumin and cook for 30 seconds.
- Finish the chicken: Add the tomato, shredded chicken, and water or broth. Cook for 4 to 5 minutes, stirring occasionally, until the tomato softens and the chicken is warmed through. Add the juice of half the lime and the cilantro. Season with salt and pepper.
- Assemble: Allow the arepas to cool for 2 to 3 minutes. Carefully split each one to create a pocket, taking care not to cut completely through. Fill with the warm chicken mixture and top with avocado and queso fresco. Serve with lime wedges.
Approachability note: Using cooked rotisserie chicken shortens the preparation and keeps the ingredient list manageable without sacrificing savory depth.
Explore some of our favorite Latin-inspired dishes, each paired with Pine Ridge Chenin Blanc + Viognier:
