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Thanksgiving arepas with chicken and avocado

Bring something different and delicious to your Thanksgiving table with these Thanksgiving Arepas with Chicken and Avocado! These golden, crispy corn cakes are filled with juicy seasoned shredded chicken, creamy avocado, fresh cilantro, and a touch of lime juice. Inspired by traditional Venezuelan arepas, this festive twist makes a wonderful holiday lunch, appetizer, or easy dinner.
Whether you're hosting a Thanksgiving gathering or looking for a creative way to use leftover turkey or chicken, these stuffed arepas are guaranteed to bring something special to your holiday menu.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 arepas
Course: Appetizer, arepas, bread, Breakfast, Salad, Side Dish
Cuisine: American, French, Italian, Mediterranean, Mexican
Calories: 2.4
Ingredients Method

Ingredients
  

For the Arepas:
  • - 2 cups pre-cooked white or yellow cornmeal masarepa
  • - 2½ cups warm water
  • - 1 teaspoon salt
  • - 1 tablespoon butter
  • - 1 tablespoon vegetable oil for cooking
For the Chicken Filling:
  • - 2 cups cooked shredded chicken
  • - ½ teaspoon paprika
  • - ½ teaspoon garlic powder
  • - ¼ teaspoon ground black pepper
  • - ½ teaspoon salt
  • - 1 tablespoon olive oil
  • - 2 tablespoons finely chopped red onion
  • - 1 tablespoon fresh lime juice
For the Avocado Filling:
  • - 2 ripe avocados mashed
  • - 2 tablespoons mayonnaise or Greek yogurt
  • - 1 tablespoon fresh lime juice
  • - 2 tablespoons chopped fresh cilantro
  • - ¼ teaspoon salt
  • - ¼ teaspoon black pepper
Optional Toppings:
  • - Fresh cilantro leaves
  • - Sliced avocado
  • - Crumbled queso fresco
  • - Extra lime wedges

Method
 

Step 1: Prepare the Arepa Dough
  1. In a large mixing bowl, combine warm water and salt. Gradually add the pre-cooked cornmeal while mixing with your hands. Add butter and knead until a soft, smooth dough forms. Let the dough rest for 5 minutes so the cornmeal absorbs the water.
Step 2: Shape the Arepas
  1. Divide the dough into six equal portions. Roll each portion into a ball and gently flatten it into a thick round disc, approximately ½ inch thick. Smooth the edges to prevent cracking.
Step 3: Cook the Arepas
  1. Heat vegetable oil in a large skillet over medium heat. Place the arepas in the skillet and cook for about 5–7 minutes per side until golden brown and crispy. Transfer them to a preheated 350°F (175°C) oven for another 10 minutes to cook through.
Step 4: Season the Chicken
  1. Heat olive oil in a skillet over medium heat. Add chopped red onion and cook for 2 minutes. Stir in shredded chicken, paprika, garlic powder, salt, and black pepper. Cook for 4–5 minutes until heated through. Add fresh lime juice and mix well.
Step 5: Prepare the Avocado Filling
  1. In a bowl, mash the ripe avocados until creamy but slightly chunky. Add mayonnaise or Greek yogurt, lime juice, chopped cilantro, salt, and black pepper. Mix until everything is well combined.
Step 6: Stuff the Arepas
  1. Allow the cooked arepas to cool slightly. Carefully slice each arepa horizontally, leaving one edge attached to create a pocket. Fill generously with seasoned shredded chicken and creamy avocado mixture.
Step 7: Garnish and Serve
  1. Top with fresh cilantro, sliced avocado, or crumbled queso fresco. Serve warm with lime wedges and enjoy your festive Thanksgiving arepas!
Tips for the Best Thanksgiving Arepas
  1. - Use pre-cooked cornmeal: Choose masarepa rather than regular cornmeal for the right texture.
  2. - Don't overfill: Leave enough room to hold the chicken and avocado without breaking the arepas.
  3. - Use ripe avocados: They create a naturally creamy and delicious filling.
  4. - Make them ahead: Prepare the chicken filling in advance and refrigerate until needed.
  5. - Try leftover turkey: Replace shredded chicken with leftover Thanksgiving turkey for a festive variation.
Storage Instructions
  1. Store leftover cooked arepas and chicken filling separately in airtight containers in the refrigerator for up to 3 days. Keep the avocado mixture covered tightly to minimize browning, preferably preparing it fresh before serving.
  2. Reheat the arepas in a skillet or oven until warm and crispy. Add the chicken and freshly prepared avocado filling just before serving.