Arepa Reina Pepiada - Arepa with Chicken and Avocado
Venezuelan recipes
Meat and poultry
Launch
Easy
50'
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!
Ingredients
For the filling
- 2 chicken flavoured powdered cubes
- 2 skinless chicken breasts
- 0.5 cup of mayonnaise
- 0.5 chopped little onion
- 1 package of Avocado Hass Pulp
- 1 teaspoon chooped garlic
- 2 teaspoons finely chopped fresh coriander
- 2 teaspoons of Adobo with GOYA pepper
- 1 chopped avocado
For the arepa
- 2 cups of White Masarepa
- 1 teaspoon of salt
- 2 teaspoons of Goya Extra Virgin Olive Oil
Preparation
- 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.
- 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.
- 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.
- Using knife, halve arepas horizontally without detaching end. Divide filling evenly among arepas.
