Arepa with Chicken and Avocado - Arepa Reina Pepiada
Ingredients
For the filling:
2 packets
2
boneless chicken, 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:
1 tsp.
salt
2 tsp.
GOYA® Extra Virgin Olive Oil
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Venezuelan Chicken Salad Sandwich
Reina 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!
Directions
Step 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.
Step 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.
Step 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.
Step 4
Using knife, halve arepas horizontally without detaching end. Divide filling evenly among arepas.
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Learn How It Works