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
About
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.