Arepa with Chicken and Avocado - Arepa Reina Pepiada
Venezuelan Chicken Salad SandwichReina Pepiada, the Venezuelan equivalent of chicken salad, is a rich and satisfying filing for these plump cornmeal patties. Other popular arepa fillings; white cheese; black beans and fried sweet plantains; ham and cheese; and butter. Have fun mixing and matching to find your favorite variety!
Makes 8 Arepas
Prep time: 25 min.
Total time: 50 min.
For the filling:
2 packets GOYA® Powdered Chicken Bouillon
2 boneless, skinless chicken breasts (about 1 lb.)
½ cup GOYA® Mayonnaise
½ small yellow onion, finely chopped (about ½ cup)
¼ cup GOYA® Guacamole, thawed
1 tsp. GOYA® Minced Garlic
2 tsp. finely chopped fresh cilantro
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
1 avocado, finely chopped
For the Arepa:
2 cups GOYA® White Cornmeal Masarepa or Harina P.A.N.
1 tsp. salt
2 tsp. GOYA® Extra Virgin Olive Oil
|1.||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.|
|2.||In medium bowl, stir together masarepa and salt. Add 2 ½ cups lukewarm water. Stir until combined; let sit 5 minutes. Using wet hand, knead dough until smooth. Divide dough into 8 portions. Form dough into small balls.|
|3.||Heat oil in large comal or non-stick skillet over medium-high heat. Add balls, leaving at least 3" space between dough. Using palm of hand, flatten balls to ½” thickness. Cook, flipping once, until golden brown on both sides, about 7 minutes total. Repeat with remaining dough.|
|4.||Using knife, halve arepas horizontally without detaching end. Divide filling evenly among arepas.|
For more recipes:
Arepas - Cornmeal Patties
Arepas with Cheese - Cornmeal Patties
Ensure Hot, Fresh Arepas for a Crowd
Arepas taste best right off the stove when they’re steamy and soft. If you’re whipping up a big batch of arepas for a large gathering of family and friends, ensure the corncakes stay warm between batches by placing them on a parchment-lined baking sheet after they’re cooked and hold in 200˚F oven for up to 30 minutes.