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Arepas Con Pollo En Adobo

The Mexican-Venezuelan dish you never knew existed! Combine both cultures and prepare these delicious arepas stuffed with adobo chicken.

25 Minutes
20 Minutes
45 Minutes


  • 1 tablespoon oil
  • 1 cup onion, finely chopped
  • 1 tablespoon minced garlic
  • ⅓ (78g) jar DOÑA MARÍA® Mole Adobo
  • 1 ½ cups chicken broth
  • 2 cups shredded cooked chicken
  • Cornmeal for arepas
  • ½ teaspoon salt
  • 2 ½ cups water
  • 1 cup guacamole
  • ½ cup pickled onion


  1. In small skillet, over medium heat, add oil, onion, garlic and sauté until golden brown.
  2. Lower heat, add DOÑA MARÍA® Mole Adobo, chicken broth, and cook for 4 minutes until mixture integrates.
  3. Add chicken and cook for 5 minutes until mixture integrates.
  4. In large bowl, add cornmeal, salt and water. Mix with spoon until dough is formed. Let rest 1 minute.
  5. Form balls with the dough by hand, place each ball on plastic, wrap and roll into 1 1/2-inch circles until arepas are formed.
  6. In large skillet, over medium heat, add oil, arepas and cook for 2 minutes on each side or until dark brown on both sides. Reserve
  7. Cut a slit into the arepas (vertically).
  8. Add DOÑA MARÍA® Mole Adobo chicken into arepas and finish with a teaspoon of guacamole, pickled onion and serve.