Golden and tender Venezuelan arepas, split and filled with a fresh mixture of shredded chicken, avocado, mayonnaise, and lime. A generous, creamy, and tangy classic, perfect for serving warm with the chilled filling.
Ingredients
- 300 g precooked white cornmeal for arepas
- 420 ml warm water
- 1 1/2 tsp fine salt
- 2 tbsp sunflower oil
- 450 g chicken breasts
- 2 pieces ripe avocados
- 80 g mayonnaise
- 1 piece lime
- 1 piece scallion
- 0.5 bunches fresh cilantro
- to taste ground black pepper
Method
- Place the chicken breasts in a pot of simmering salted water and cook until the meat is opaque, firm, but still juicy. Drain and let cool slightly.
- Shred the chicken into fine strands with a fork, then set aside until it is no longer hot to the touch.
- Mix the precooked cornmeal with the salt, then gradually pour in the warm water while working the mixture by hand until a soft, smooth, and non-sticky dough forms. Let rest until fully hydrated and easy to shape.
- Form thick patties with even edges using slightly damp hands; the surface should be smooth without deep cracks.
- Heat a skillet with a thin layer of oil, then cook the arepas over medium heat until each side is golden, dry to the touch, and sounds slightly hollow when tapped.
- While cooking, roughly mash the avocado flesh with the mayonnaise, lime juice, thinly sliced scallion, chopped cilantro, salt, and pepper. The texture should remain creamy with a few chunks.
- Fold the shredded chicken into the avocado cream, mixing gently until the strands are well coated without turning the filling into a purée.
- Split the warm arepas open on the side like a pocket, without cutting all the way through, then fill them generously with the reina pepiada mixture. Serve immediately, with a little fresh cilantro if desired.
Nutrition
Per serving
- Energy
- 675.2 kcal
- Protein
- 32.89 g
- Carbohydrate
- 67.81 g
- Fat
- 31.45 g
- Fibre
- 7.72 g
- Calcium
- 27.82 mg
- Iron
- 1.2 mg
- Magnesium
- 45.33 mg
