Arepa Reina Pepiada ~ Arepa with Chicken and Avocado
This recipe of chicken and avocado filling stuffed into plump cornmeal patties is perfect for a lunch or snack anytime.
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Ingredients
For the Filling:
- 2 chicken breast
- 2 cups chicken stock
- ½ cup mayonnaise
- ½ cup onion finely chopped
- 1 avocado finely chopped
- ¼ cup guacamole
- 1 tsp. garlic minced
- 2 tsp. cilantro finely chopped
- adobo to taste
- black pepper to taste
For the Arepa:
- 2 cups white corn meal
- 1 tsp. salt
- 2 tsp. olive oil
Instructions
For the Filling:
- In a medium saucepan over medium-high heat, bring 4 cups water to a boil. Add bouillon, stirring until dissolved. Add chicken; cook until cooked-thorough, about 20 minutes; transfer to refrigerator until cold. Shred chicken. In a medium bowl, stir together chicken, mayonnaise, onion, guacamole, garlic and cilantro. Season with adobo. Gently fold in avocado. Refrigerate until ready to use.
For the Arepa:
- In a medium bowl, stir together masarepa and salt. Add 2 ½ cups lukewarm water. Stir until combined; let sit for 5 minutes. Using a wet hand, knead the dough until smooth. Divide dough into 8 portions. Form dough into small balls.
- Heat oil in a large comal or non-stick skillet over medium-high heat. Add balls, leaving at least 3" space between the dough. Using the palm of your hand, flatten balls to ½” thickness. Cook, flipping once, until golden brown on both sides, about 7 minutes total. Repeat with the remaining dough.
- Using a knife, halve arepas horizontally without detaching the end. Divide filling evenly among arepas.
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