Arepa with Pollo Mechado – Venezuelan Shredded Chicken Filling

Pollo Mechado is Venezuela’s quintessential arepa filling — shredded chicken slow-simmered in a rich tomato-onion-pepper sofrito called hogao. Deeply savory, juicy, and the kind of filling that makes people stop mid-bite.

Ingredients

• 2 chicken breasts or thighs
• 1 medium white onion, finely diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 2 medium tomatoes, diced
• 2 tbsp vegetable oil
• 1 tsp ground cumin
• 1 tsp paprika
• Salt and black pepper to taste
• Fresh cilantro for serving
• For arepas: 2 cups masarepa, 2½ cups warm water, 1 tsp salt, 1 tbsp oil

Step-by-Step Instructions

1. Season chicken with salt, cumin, and paprika. Simmer in salted water or chicken broth for 20–25 minutes until cooked through. Remove and shred with two forks.
2. In a wide pan, heat oil over medium heat. Sauté onion and bell pepper for 5 minutes until soft and fragrant.
3. Add minced garlic and cook 1 minute. Add tomatoes, cumin, paprika, salt, and pepper. Cook 8–10 minutes until the sauce thickens.
4. Add shredded chicken to the tomato sofrito. Stir well to combine and simmer 5 more minutes. Taste and adjust seasoning.
5. Prepare arepas: combine masarepa, warm water, salt, and oil. Knead 2 minutes, rest 5 minutes, then form discs.
6. Cook arepas on your arepa maker for 7–8 minutes until golden.
7. Open each arepa and fill generously with warm pollo mechado. Finish with fresh cilantro.

Pro Tips

• Use chicken thighs for richer, more flavorful mechado.
• The hogao (tomato-onion sofrito) is what makes this extraordinary — don’t rush it.
• Double the filling and freeze half for a quick weeknight dinner.
• A spoonful of sour cream or crema on top adds wonderful richness.