Have I got a fun recipe for you guys today – Chicken Filled Arepas, a Latin American specialty combined with the technology and speed of the Instant Pot!
I love cooking in my Instant Pot (or any electric pressure cooker) because I can drop the ingredients in and walk away, giving me time to prepare the rest of the meal while the machine does its magic! Either that or sit and put my feet up for a few minutes, both are appreciated.
Cooking the Chicken
When the meat is braised/steamed in a pressure cooker it breaks down the connective tissue and leaves even the toughest cuts fork-tender. The chicken shredded easily with two forks and made dinner making a breeze.
I cooked bone-in thighs that were partially frozen, so I cooked them a little longer than the recipe calls for, about 12 minutes with a 6 minute Natural Pressure Release (NPR) then Quick Release (QR) the remaining steam. If you are in doubt remember you can add more time if needed and always check the internal temperature (without touching a bone) and be sure it has reached at least 165°F (74°C).
Once you’ve shredded the chicken, you can put it back in the inner pot and keep it warm in the cooking liquid (remove the trivet first). Then make the Arepas and when you are ready to serve, drain the chicken, toss it with the salsa (if using), and stuff the Arepas!
Making the Arepas
This was the first time I tried making Arepas – I’ve only had them in restaurants up to now. I ordered the P.A.N. precooked white corn meal from Amazon and was ready to go.
The dough is fascinating, slightly similar to gluten-free bread dough but not as sticky. And don’t be afraid to get your hands in the dough – it is fun to play with. Your kids will love it!
I placed the formed balls on a sheet of parchment paper which released them pretty easily when I was ready to form the patties. You can also have a skillet or two ready to go and place the balls in the skillet and carefully pat them into disks. Be sure to leave room between them for better browning and easier flipping.
You are supposed to make the patties thick enough to be able to split them in half (they won’t puff up much), but I patted mine too thin. So I used two whole ones for each serving – punting sometimes works LOL. Make yours about 1-inch thick and you should be OK.
I hope you give these delicious and fun Chicken Filled Arepas a try. I always have fun discovering something new that everyone loves!
Welcome to Progressive Eats, our virtual version of a progressive dinner party where each course is held at a different home. With Progressive Eats, a theme is chosen each month, members share recipes for a delicious meal or party, and you can hop from blog to blog to check them out. This month’s theme is Latin American flavors hosted by Karen of Karen’s Kitchen Stories. We have a wide array of recipes to whet your appetite from cocktails to main courses and dessert. Make sure you check out the links below the recipe.
Did you enjoy this recipe? Let me know in the comments and leave a star rating, I love hearing from you!
Gluten-Free Tips:
As written the recipe is naturally gluten-free, but if you use a rotisserie chicken from the grocery store, be certain that there is no gluten in the preparation! Masarepa is naturally gluten-free and a delightful change of pace from coarser ground corn products.
Ingredients needed for Chicken Filled Arepas:
- Chicken: chili powder, salt, garlic and onion powders, cumin
- Chicken breasts or thighs, salsa
- Arepas: arepa flour such as P.A.N. Harina Blanca, lime zest
- Water, salt, butter, vegetable oil
- Optional Garnishes such as queso fresco or cotija cheese, salsa
- Avocado slices, green onions, cilantro
PRO Tip:
If your arepas aren’t thick enough to split, use two to sandwich the chicken or serve them open-faced.
How to make Chicken Filled Arepas:
- Cook the chicken in your Instant Pot or other electric pressure cooker until it reaches 165°F (74°C) on an instant read thermometer; transfer to a bowl and use two forks to shred it then place back in the pot with the cooking liquid, cover and keep warm, and toss with salsa if using before serving
- Make the Arepas: Stir together the masarepa, warm water, lime zest, and salt in a large bowl, mixing well and then let it sit for 5 minutes to fully absorb the liquid; heat your skillet or griddle and melt the butter and oil together over medium-low heat
- Fold the dough over on itself, working around the bowl, being sure there are no dry pockets of the masarepa and that everything is the same texture; working with wet hands divide the dough into four pieces, roll into balls and flatten each in your palm to about 1-inch thick
- Cook the Arepas: Place the patties on the hot pan(s) and cook the first side until golden brown, flip and brown the second side, then transfer to a baking sheet bake at 325°F (163°C) until cooked through, about 10 more minutes; set aside to cool slightly
- When cool enough to handle, split each piece in half horizontally and fill with the chicken; add garnishes as desired and serve
PRO Tip:
Be sure the chicken is very well seasoned before you put it in the Instant Pot. The steam will dilute the seasonings and create a flavored liquid. Use the liquid to keep the chicken moist and tender without drying out.
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Measuring spoons
- Dry measuring cups and liquid measuring cups
- Citrus grater
- Paring knife and cutting board
- Instant Pot or other electric pressure cooker
- Instant read thermometer
- Mixing bowls
- Nonstick skillet or nonstick griddle
- Baking sheet
Gluten-Free Tips:
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Instant Pot Chicken Filled Arepas (Gluten Free)
Have I got a fun recipe for you guys today – luscious Chicken Filled Arepas, a delicious Latin American specialty combined with the technology and speed of the Instant Pot. Tender chicken surrounded by amazing corn cakes. Garnish with your favorites and create a meal your family will love!
Ingredients
Chicken
- 2 tsp chili powder
- 1 tsp kosher or fine sea salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground cumin
- 2 lb (907g) boneless, skinless chicken breasts or thighs (not frozen)
- 1/2 cup (130g) homemade or store-bought salsa, optional
Arepas
- 2 cups (473ml) masarepa (specialty Arepa flour such as P.A.N. Harina Blanca, a very finely ground corn flour that is gluten free)
- Zest of 1 lime
- 2-3/4 cups (651ml) warm water
- 1 tsp salt, or to taste
- 2 tbsp (28g) butter
- 2 tbsp (25g) vegetable oil
Optional Garnishes
- Crumbled queso fresco, cotija, or ricotta salata
- Salsa, Avocado slices, Chopped green onions, cilantro
Instructions
- Preheat the oven to 350°F (177°C).
- Cook the Chicken: Place a trivet in the bottom of the inner pot of your Instant Pot or electric pressure cooker and add 1 cup water.
- In a small bowl combine all the seasonings. Sprinkle both sides of the chicken pieces with the seasoning mixture. Place the chicken in a single layer on the trivet.
- Lock the lid on the pot, press Manual and cook on high pressure 7 minutes for breasts and 10 minutes for thighs. Do a 4 minute natural release then quick release the remaining pressure. When the pin drops, carefully open the lid test the internal temperature and be sure it is at least 165°F (74°C) on an instant read thermometer. If not, remove the trivet, return chicken to the pot and sauté for a few minutes. Test the temperature again and repeat if needed.
- Transfer the chicken to a bowl. Use two forks to shred the chicken. If using the salsa, pour it over the chicken and toss to evenly coat everything. If not using the salsa, return the shredded chicken to the cooking juices in the pot until ready to serve. Cover and keep warm.
- Make the Arepas: Stir together the masarepa with the warm water, lime zest, and salt in a large bowl. Mix well and let the mixture sit for 5 minutes to fully absorb the water.
- Set your large nonstick skillet(s) or griddle on the stove and melt the butter and oil together over medium heat.
- Working with wet hands, fold the edges of the dough over on itself, working your way around the bowl, patting back into a flat top before each fold. It will take about 3 minutes to get everything properly mixed. Be sure you don't have any dry pockets of the masarepa and the whole mixture is the same texture. Re-wet your hands as needed. Divide the dough into 4 pieces, roll into balls and flatten slightly in your palm to about 3/4-inch thick (2cm). They will be very soft, pancake-like patties.
- Add the Arepas to the pan(s) and cook on the first side until golden brown, about 5 to 8 minutes. Increase the heat if needed. Then flip and brown the second side, another 5 to 8 minutes. Transfer the Arepas to a baking sheet and bake in the oven until cooked through, about 15 to 20 more minutes. They will puff up slightly. Remove from the oven and set aside to cool.
- To Serve: When cool enough to handle, split each one in half horizontally* and fill with the chicken. Add garnishes as desired and serve immediately.
Recipe found at www.theheritagecook.com
Notes
*If your arepas aren’t thick enough to split, use two to sandwich the chicken or serve them open-faced.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 344Total Fat: 24gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 91mgSodium: 1281mgCarbohydrates: 7gFiber: 3gSugar: 2gProtein: 26g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
If you enjoyed this recipe, be sure to follow me on social media so you never miss a post:
This recipe is part of our monthly progressive dinner party, Progressive Eats. See the links below for more inspiration and great recipes!
Flavors of Latin America!
Cocktails
- The Caipirinha – Brazil’s Signature Cocktail – Creative Culinary
Appetizers
- Chimichuri Chicken Bites – The Wicked Noodle
- Yukka Empanadas with Jalapeño Cilantro Salsa – SpiceRoots
Breads
- Pan Blanco Cuencano – Karen’s Kitchen Stories
Main Course
- Instant Pot Chicken Filled Arepas (Gluten Free) – The Heritage Cook (You are here)
Side Dishes
- Patatas Bravas Chilenos (Chile Potatoes) – From a Chef’s Kitchen
- Easy Colombian Patacones or Green Plantains – Mother Would Know
Desserts
- Tres Leches Cake – That Skinny Chick Can Bake
Create a New Tradition Today!
Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. This post was first shared in Aug 2018. The article was updated in 2023.
chefcarolb2014
I haven’t made arepas yet either! Clearly that needs to change. Pinning and keeping in mind for a fall get-together or two! These look soooo good!
Jane Bonacci
I hope you love them Carol, we sure did!! They are perfect for get togethers – everyone will want to play with the arepa dough! LOL
Karen
I can’t believe I’ve never made arepas! They are going on my list. Your chicken looks so fork tender.
Jane Bonacci
I hope you make them soon Karen, it was fun to play with a totally new-to-me recipe and technique!! The chicken is heavenly!
thewickednoodle
These arepas look heavenly! I love that you used your Instant Pot for the chicken. Such a great recipe!
Jane Bonacci
Thanks so much Kristy! The IP makes this such a quick and easy dinner to get on the table!!
Laura@motherwouldknow
What a great weeknight dinner. Looks so inviting and simple. I really do have to get over my fear of the controls on my Instant Pot:)
Jane Bonacci
I’m happy to help you with your IP, any time Laura! This chicken is so incredibly simple to make and totally delicious!
Ansh
I LOVE Arepas! They are super fun to eat. wonderful recipe for the chicken!!
Jane Bonacci
I love them too and we had fun trying a new-to-me recipe!! The Instant Pot makes the chicken super easy and fast to cook!
Liz Berg
I’ve never eaten arepas, but the bread lover in me definitely approves. And your IP chicken is the perfect filling!!!
Jane Bonacci
They are a really fun different kind of bread Liz, hope you give them a try!! And the chicken is pretty darn tasty too LOL