Reina Pepiada Arepa| Chicken Avocado Arepa
arepas reina pepiada
Prep Time: 10 minutes Cook Time: 15 minutes Servings: 4 to 6
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
2 cups Harina P.A.N. mix
2 1/2 cups lukewarm water
1 teaspoon salt
1 teaspoon olive oil
Griddle or cast iron skillet
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.