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breakfast
Arepas Venezolanas
Venezuela's daily bread — golden, crispy-shelled corn cakes made from precooked cornmeal, split open and stuffed with any combination of cheese, black beans, shredded beef or avocado.
⏱ 30 min🔥 290 kcalEasy
★4.8(1,678)
8 recipes using chicken — Pabellón criollo, arepas, hallacas — rich, corn-based comfort food.
These 8 venezuelan chicken recipes are ready in about 104 minutes on average, with 290–540 kcal per serving, and 50% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Venezuelan cuisine — Pabellón criollo, arepas, hallacas — rich, corn-based comfort food — brings its own distinctive techniques and seasonings to every ingredient it touches. When Venezuelan cooks work with chicken, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are simmering, boiling, frying and sautéing.
The world's most-cooked protein — mild, lean and endlessly adaptable to almost any spice profile or cooking method. In this collection it's most often cooked with masarepa, ground cumin, annatto oil, pork shoulder, onion and garlic. The dishes here span venezuelan classics ready in as little as 30 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Hallacas — Venezuelan Christmas Tamales is the highest-rated dish in this collection at 4.9★ from 2,143 ratings.
Venezuela's daily bread — golden, crispy-shelled corn cakes made from precooked cornmeal, split open and stuffed with any combination of cheese, black beans, shredded beef or avocado.
Thick, golden cornmeal cakes, griddled and then split open and filled — Venezuela's daily bread, eaten at every meal and endlessly versatile.
Cornmeal packages filled with a fragrant slow-cooked stew of beef, pork and chicken with olives, raisins and peppers, wrapped in banana leaves and steamed — Venezuela's most cherished Christmas tradition.
Venezuela's Christmas treasure — corn dough filled with a rich stew of beef, pork, and chicken with olives, capers, and raisins, wrapped in banana leaves and steamed.
Hearty Venezuelan chicken and vegetable stew with corn, plantain, and yuca — the ultimate comfort soup.
Venezuelan hearty chicken and root vegetable stew with corn, yuca and plantain — a complete one-pot meal.
Venezuelan corn arepa filled with chicken-avocado salad — the queen of arepas, named for a beauty queen.
Venezuela's iconic stuffed arepa with creamy avocado-chicken salad — created for a 1955 beauty queen.
Look for plump, pinkish flesh with no grey patches and a clean smell. Thighs stay juicier than breasts and forgive overcooking; bone-in, skin-on pieces deliver the most flavour.
Pat dry before searing for proper browning, and bring it to room temperature for 15 minutes so it cooks evenly. Marinades with acid or yoghurt tenderise lean breast meat.
Cook to an internal temperature of 74°C / 165°F — the juices should run clear and there should be no pink at the bone.
A lean, high-protein choice: a skinless breast delivers roughly 31 g of protein per 100 g with very little saturated fat.
Most of these 8 Venezuelan chicken recipes are ready in around 104 minutes from start to finish. The quickest, Arepas Venezolanas, takes about 30 minutes, while the slower-cooked dishes run up to 240 minutes.
Across this collection they range from about 290 to 540 kcal per serving, averaging 448 kcal — Arepas Venezolanas is the lightest option at 290 kcal.
Arepas Venezolanas is a great place to start — it's rated easy and comes together in about 30 minutes. 50% of the recipes here are beginner-friendly.
In these recipes, chicken is most often paired with masarepa, ground cumin, annatto oil, pork shoulder, onion and garlic. Venezuelan kitchens also lean on its own regional aromatics, fats and signature spice blends.
Cook to an internal temperature of 74°C / 165°F — the juices should run clear and there should be no pink at the bone.