Crispy Venezuelan Arepas with Creamy Chicken Avocado Filling

In a large mixing bowl, combine the warm water and 1 teaspoon of salt, stirring until the salt dissolves.

Slowly pour in the pre-cooked white cornmeal while mixing continuously with your hands to prevent any lumps from forming.

Knead the mixture for 2 minutes until a smooth, pliable dough forms, then cover the bowl with a damp towel and let it rest for 5 minutes.

Divide the dough into 4 equal portions and roll them into smooth balls, then gently press each ball between your palms to flatten them into discs about 1/2-inch thick.

Heat the vegetable oil in a large skillet or cast-iron griddle over medium heat, then cook the arepas for 6 to 8 minutes per side until a golden-brown crust forms and they sound hollow when tapped.

While the arepas cook, mash the ripe avocado in a medium bowl, then stir in the shredded chicken, mayonnaise, red onion, cilantro, lime juice, salt, and black pepper until creamy and well combined.

Carefully slice each warm arepa horizontally about three-quarters of the way through to create a pocket, then stuff generously with the chicken-avocado filling and serve immediately.