Reina Pepiada Arepa (Venezuelan Chicken Avocado Arepa)

Ingredients

• •2 cups pre-cooked cornmeal
• •2 1/2 cups warm water
• •1 tsp salt
• •2 tbsp vegetable oil
• •2 cups cooked chicken breast, shredded
• •1 large avocado
• •1/3 cup mayonnaise
• •2 tbsp fresh lime juice
• •1/4 cup fresh cilantro, chopped
• •2 green onion, sliced
• •1/4 tsp black pepper

Directions

1. 1Mix pre-cooked cornmeal, warm water, and salt and rest the dough for 5 minutes.
2. 2Shape eight thick arepas and cook in vegetable oil for 5 minutes per side.
3. 3Cover and cook the arepas over low heat for 5 minutes more until the centres are cooked.
4. 4Mash avocado with mayonnaise, lime juice, cilantro, green onion, and black pepper.
5. 5Fold the shredded chicken through the avocado mixture.
6. 6Split the warm arepas and fill generously with the chicken-avocado salad.

💡 Let the cornmeal dough rest before shaping; fully hydrated dough forms smooth arepas that do not crack around the edges.

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