Reina Pepiada Arepa| Chicken Avocado Arepa

Recipe originally shared for Tastemade. Click image above to watch full recipe video.

Recipe originally shared for Tastemade. Click image above to watch full recipe video.

arepas reina pepiada

Prep Time: 10 minutes Cook Time: 15 minutes Servings: 4 to 6

INGREDIENTS

Chicken and avocado filling:

2 chicken breasts, poached and shredded, or leftover rotisserie chicken
2 ripe avocados
2 tablespoons mayonnaise
2 to 3 limes
1 large green bell pepper, finely diced
1/2 white onion, finely diced
2 garlic cloves
1/4 cup chopped cilantro
1/2 jalapeño, finely diced
Salt and pepper, to taste

Masa:

2 cups Harina P.A.N. mix
2 1/2 cups lukewarm water
1 teaspoon salt
1 teaspoon olive oil

Equipment:

  • Griddle or cast iron skillet

  • microplane

Method

Preheat a nonstick pan to medium-high heat.

In a bowl, add the dough, salt and oil, and gradually add the water. Using your hands, massage the dough to get rid of any lumps.

Allow the dough to sit for 3 to 5 minutes to absorb all the water. Using your hands, form a ball with the dough and flatten with the palm of your hand to form a perfect 1/2-inch thick patty.

Place arepas on the pan over medium to medium-high heat. Cook until golden brown on both sides, about 15 minutes total.

In a large bowl, mash the avocados and add the mayo, lime, bell peppers, white onion, garlic, cilantro and jalapeño. Season to taste. Fold in the shredded chicken.

Using a butter knife, slice the arepas horizontally and fill with chicken avocado mixture.


recipes, mainsZOE Kelly