For the chicken

approx. 500g chicken breasts

2 bay leaves

6 peppercorns

5g salt

approx. 400ml chicken stock

For the rest of the filling

2 avocados, mashed

45g mayo

juice 1 lime

half finely diced red pepper

4 finely chopped spring onions

12 chopped sliced jalapeños

20g chopped coriander

For the arepas

375g white cornmeal

500-700ml warm water

10g salt

oil to fry

Serve with limes and tortilla chips.


1. Start with the chicken- bring the stock, bay and salt to the boil, then turn right down, add the chicken and poach for approx. 25mins. Cool, then shred.

2. Mix the chicken with the other filling ingredients

3. To make the arepas, add the cornmeal in to a bowl with the salt. Gradually add enough water to form a firm dough. Rest for 5 mins.

4. Roll into 8 balls, press flat, fry for 3 mins each side.

5. Then transfer to a tray and bake at 180°c for 15-20 minutes

6. Cool, slit in half, and pack with the filling

7. Serve with more limes and tortilla chips

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