Saucepan@saucepan · Shared this recipeFollowVenezuelan · lunchReina Pepiada: Venezuelan Arepas with Chicken and AvocadoVenezuelan arepas filled with a creamy avocado chicken salad, a beloved and flavorful specialty.total1 hr 15 minprep40 mincook35 minservings6Original recipe on panningtheglobe.comKeep this recipeAdd a copy of Reina Pepiada: Venezuelan Arepas with Chicken and Avocado to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings2 Haas avocados, peeled and pitted2 tbsp mayonnaise1 tbsp plus 1 teaspoon fresh lime juice1 half batch homemade poached chicken, or 2 cups shredded cooked chicken, shredded0.5 red bell pepper, seeds and ribs removed, diced3 tbsp finely chopped white onion3 tbsp finely chopped cilantro0.5 jalapeño pepper, seeds and ribs removed, finely chopped2 tsp finely minced garlic, 2 medium cloves0.5 tsp kosher salt or more, to tasteFresh ground black pepper, to taste3 cup precooked white corn flour, P.A.N. or Masarepa3.25 cup warm water1 tsp kosher saltCooking oil such as light olive oil, canola or avocado oilStepsClear checksTap an ingredient or step to check it off.1Step 1: In a medium bowl, mash the avocado with the mayonnaise and lime juice. Add the shredded chicken, bell pepper, onion, cilantro, jalapeño, and garlic. Season to taste with salt and pepper. Cover and refrigerate until ready to use.2Step 2: Preheat the oven to 400°F and arrange an oven rack in the center position.3Step 3: Pour the warm water into a large bowl. Stir in salt to dissolve. Add the corn flour and immediately start kneading the mixture with your hands, being sure to squeeze out any lumps. Allow the dough to sit for 3-5 minutes.4Step 4: Divide dough into 8 pieces. Roll each piece into a ball and then pat it, between your hands, into a disc. Press in with your thumbs around the outside of the disc to form a nice vertical edge. Discs should be 3 1/2 - 4 inches in diameter and 1/3 to 1/2 inch thick. Set discs on a large platter or baking sheet as you form them. (If the dough seems dry or cracks when you roll it, add a more warm water and knead through)5Step 5: Lightly oil a large non-stick skillet (cast iron is great). Turn the heat to medium and get the skillet nice and hot. Brown the arepas in batches, about 4 minutes per side, until they color slightly and get some browned spots. Set them back on the platter or baking sheet as you go.6Step 6: When all the arepas are fried, set them directly on the wire oven rack and cook them for 15-20 minutes, until they are puffed up a bit. They will have a very taut outer skin. Transfer them back to the platter or baking sheet and let them cool for just a minute or two until they're cool enough to handle but still nice and warm.7Step 7: Slice the arepas horizontally and fill them with Reina Pepiada: avocado chicken salad. Serve warm and enjoy!getsaucepan.com/r/c8f8e268-31cb-4d6f-ac46-8c8f383ae037 · Original: https://www.panningtheglobe.com/reina-pepiada-arepas-chicken-avocado/
