Jenny & Buck’s Recipes

Reina Pepiada: Venezuelan Arepas with Chicken and Avocado

Name: Reina Pepiada: Venezuelan Arepas with Chicken and Avocado
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Meat
Ingredients: 2 Haas avocados, peeled and pitted; 2-3 tablespoons mayonnaise; 1 tablespoon plus 1 teaspoon fresh lime juice; 1 half batch homemade poached chicken, shredded (or 2 cups shredded cooked chicken); 1/2 red bell pepper, seeds and ribs removed, diced; 3 tablespoons finely chopped white onion; 3 tablespoons finely chopped cilantro; 1/2 jalapeño pepper, seeds and ribs removed, finely chopped; 2 teaspoons finely minced garlic (2 medium cloves); 1/2 teaspoon kosher salt or more, to taste; Fresh ground black pepper, to taste; 3 cups precooked white corn flour (P.A.N. or Masarepa); 3 1/4 cups warm water; 1 teaspoon kosher salt; Cooking oil such as light olive oil, canola or avocado oil

Meat

6 servings

servings

40 minutes

active time

1 hour 15 minutes

total time

Start Cooking

Ingredients

2 Haas avocados, peeled and pitted

2-3 tablespoons mayonnaise

1 tablespoon plus 1 teaspoon fresh lime juice

1 half batch homemade poached chicken, shredded (or 2 cups shredded cooked chicken)

1/2 red bell pepper, seeds and ribs removed, diced

3 tablespoons finely chopped white onion

3 tablespoons finely chopped cilantro

1/2 jalapeño pepper, seeds and ribs removed, finely chopped

2 teaspoons finely minced garlic (2 medium cloves)

1/2 teaspoon kosher salt or more, to taste

Fresh ground black pepper, to taste

3 cups precooked white corn flour (P.A.N. or Masarepa)

3 1/4 cups warm water

1 teaspoon kosher salt

Cooking oil such as light olive oil, canola or avocado oil

Directions

Combine the avocado chicken salad ingredients

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. (note 1)

Preheat oven to 350ºF

and arrange an oven rack in the center position.

Mix up your arepas ingredients

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.

Form the arepas

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)

Fry the arepas

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.

Finish cooking the arepas in the oven

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.

Assemble and serve

Slice the arepas horizontally and fill them with Reina Pepiada: avocado chicken salad. Serve warm and enjoy!

Nutrition

Serving Size

Calories

361

Total Fat

15 g

Saturated Fat

3.3 g

Unsaturated Fat

Trans Fat

0 g

Cholesterol

41.4 mg

Sodium

667 mg

Total Carbohydrate

41.4 g

Dietary Fiber

7.7 g

Total Sugars

1.5 g

Protein

17.5 g