Serves 4


- 1 cup arepa flour (PAN - precooked cornmeal)

- 1½ cups warm water

- 1 teaspoon salt

- 1 tablespoon vegetable oil

- 1 avocado 

- 2 precooked chicken breasts (you can always stuff arepas with any left over meat or veggies) 

- 2 to 3 tbsp mayo 

- 1 to 2 tsp Betsita’s caribbean magma (depending on your heat tolerance) 

  If you can't have spicy food, make a green chimichurri mayo :)

- Lemon wedges (for serving)


- Make sure the arepa flour says precooked cornmeal, I usually buy the brand PAN (comes in a yellow bag)

- Combine arepa flour and salt in a bowl, make a well in the center and add 1½ cups warm water, incorporate dry ingredients, stirring until no dry lumps remain ( I prefer to mix the dough with my hand, if it needs more water add a bit more,  and then let it rest for 5 minutes)

- Divide  into 4 pieces. Roll each piece into a ball, then gently flatten to about ½” thick.

- Heat 1 tbsp oil in a large pan over medium heat. Add the 4 arepas, cover, and cook until golden brown, 8 minutes. Uncover and flip them, cook (uncovered) until other side is golden brown, around 6-8 minutes. 

- Remove arepas from the pan, and split them in half with a butter knife (you want to make like a sandwich tortilla)

- Mix the mayo with Betsita's Caribbean magma and spread on the arepas

- Stuff arepas with shredded precooked chicken and slices of avocado,  serve with lime wedges

- Add more sauce to your liking :)