Venezuelan Arepas Reina Pepiada (Avocado and Shredded Chicken Salad)
Handcrafted golden white cornmeal pockets, griddled with a crisp crust and stuffed generously with savoury spiced meats, creamy avocado, or melting artisan cheese.
Ingredients
- • FOR THE CRISPY AREPAS:
- • 2 cups Harina P.A.N. (pre-cooked white cornmeal)
- • 2 1/2 cups lukewarm water
- • 1 tsp salt
- • 1 tbsp vegetable oil
- • FOR THE REINA PEPIADA FILLING:
- • 500g cooked chicken breast, shredded fine
- • 2 ripe avocados, mashed smooth
- • 1/4 cup good quality mayonnaise
- • 1/4 cup finely chopped fresh coriander
- • 1/2 small red onion, minced fine
- • 1 lime, juiced
- • 1 clove garlic, finely grated
- • 1/2 tsp salt and cracked black pepper
Preparation Steps
In a bowl, dissolve salt in lukewarm water; gradually pour in Harina P.A.N. while mixing with fingertips; knead for 2 minutes into a smooth, non-sticky pliable dough; rest for 5 minutes.
Divide dough into 6 equal balls; flatten between palms into 1.5cm thick discs with smooth, crack-free edges.
Heat a lightly oiled cast iron skillet or budare over medium heat; cook arepas for 5 minutes per side until a light crust forms with golden spots.
Transfer arepas to a preheated oven at 180°C for 10 minutes until they puff slightly and sound hollow when tapped on the bottom.
In a bowl, mash avocados with lime juice, mayonnaise, minced onion, grated garlic, coriander, salt, and pepper; fold in shredded chicken until creamy and luxurious.
Slice hot arepas three-quarters of the way open with a serrated knife; stuff generously with the chilled Reina Pepiada chicken salad; serve immediately.