Savory Arepa Layer Cake with Annatto Chicken and Avocado Guasacaca

Venezuelan Food

Intermediate

Savory Arepa Layer Cake with Annatto Chicken and Avocado Guasacaca

Name: Savory Arepa Layer Cake with Annatto Chicken and Avocado Guasacaca
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6
Cuisine: Venezolana
Ingredients: 10.6 oz pre-cooked cornmeal; 1.75 cups warm water; 1.5 tsp salt; 3 tbsp vegetable oil; 1.1 lb boneless chicken thighs or breast; 1 cup white onion; 1 cup Venezuelan sweet peppers; 4 cloves garlic; 3/4 cup red bell pepper; 1 tbsp annatto paste; 1 tsp ground cumin; 1/2 tsp dried oregano; 1/2 cup chicken broth or water; 6.3 oz grated semi-firm white cheese; 1 cup ripe avocado; 1/2 cup fresh cilantro; 2 tbsp lime juice; 1 tbsp white vinegar; 3 tbsp cold water; 1/4 tsp black pepper

An original Venezuelan recipe that turns the arepa into a savory layered cake: tender cornmeal rounds, annatto and sweet pepper braised chicken, grated white cheese, and a creamy avocado guasacaca on top. Ideal as a shareable main dish.

30 minPrep

40 minCook

70 minTotal

6Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

300 g pre-cooked cornmeal (for the dough of arepa)
420 ml warm water (for the dough)
8 g salt (divided entre dough, chicken and sauce)
45 ml vegetable oil (divided for cocinar)
500 g boneless chicken thighs or breast (skinless, diced small)
150 g white onion (chopped diced small)
120 g Venezuelan sweet peppers (without semillas, chopped)
12 g garlic (chopped fino)
100 g red bell pepper (chopped small)
15 g annatto paste (or aceite onotado)
2 g ground cumin
1 g dried oregano
120 ml chicken broth or water (for the guiso)
180 g grated semi-firm white cheese (tipo llanero or palmita semiduro)
200 g ripe avocado (pulpa)
20 g fresh cilantro (leaves and stalks tiernos)
30 ml lime juice (freshly squeezed)
15 ml white vinegar
45 ml cold water (for the guasacaca)
1 g black pepper (freshly ground)

Nutrition facts

per serving

438 kcal

Calories

26 g

Protein

31 g

Carbs

22 g

Fat

4 g

Fiber

27 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
Preheat the oven to 190 °C / 375 °F. Lightly grease a 20 cm / 8-inch round pan or an oven-safe skillet with a little of the vegetable oil.
2
In a large bowl, mix the pre-cooked cornmeal with 5 g salt. Gradually add the warm water and mix until you have a soft dough. Let it rest for 5 minutes.
3
Divide the dough into 3 equal portions. Shape 3 disks about 18 cm / 7 inches wide and about 1 cm / 1/2 inch thick.
4
Heat a large skillet over medium heat with 1 tablespoon vegetable oil. Brown the dough disks for 3 minutes per side until a light crust forms. Remove and set aside.
5
In the same skillet, add another tablespoon of vegetable oil. Sauté the onion, sweet peppers, red bell pepper, and garlic for 5 minutes until fragrant and softened.
6
Add the chicken, annatto paste, cumin, dried oregano, black pepper, and 3 g salt. Cook for 6 to 8 minutes, stirring, until the chicken changes color.
7
Pour in the chicken broth or water and cook over medium heat for 8 more minutes, until the liquid reduces and the filling is juicy but not watery. Turn off the heat.
8
For the guasacaca, blend or process the avocado, cilantro, lime juice, white vinegar, cold water, and a pinch of salt until smooth and pourable.
9
Place one arepa disk in the pan. Cover with one-third of the stewed chicken and sprinkle with one-third of the grated white cheese. Repeat with the second disk, another third of the chicken, and another third of the cheese. Finish with the third disk, the remaining chicken, and the remaining cheese.
10
Bake the savory cake for 15 minutes at 190 °C / 375 °F, until heated through and the cheese softens slightly.
11
Let it rest for 5 minutes before unmolding or serving. Top with the avocado guasacaca just before bringing it to the table.
12
Slice into portions and serve hot, making sure each serving includes the arepa layers, annatto chicken, cheese, and guasacaca.

Chef tips

If you want a firmer texture, let the cake cool for 10 minutes before slicing. Add the guasacaca at the end to keep its bright color.

Substitutions

You can replace the white cheese with low-moisture mozzarella for a stretchier melt. The chicken can be swapped for shredded cooked turkey. If Venezuelan sweet peppers are unavailable, use extra red bell pepper with a little more cilantro.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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