Venezuela's "Reina Pepiada" Arepa
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¾ pound pre-cooked white cornmeal for arepas
½ teaspoon salt
16.5 ounces water
2 tablespoons olive oil
- Put the pre-cooked cornmeal in a mixing bowl and mix in the salt.
- Make a well in the middle of the cornmeal to pour the water in and mix gently. Knead by hand until it is evenly hydrated and smooth—it must be moist but not sticky. Add more cornmeal or water if necessary. Cover and let rest for 10 minutes.
- Divide the dough into 8 portions, or to the desired size. Aim to make them all evenly sized. Shape each piece into a ball, then flatten each dough ball with the palm of your hand until it's about ½ an inch thick.
- Drizzle a skillet or pan lightly with olive oil and put it over medium heat. Cook the arepas for about 8-10 minutes per side, or until splotchy brown. Make sure they are well-cooked on the inside. If they're brown and still raw, place them in the oven at 355°F for 10 minutes.
1 chicken breast, roasted* and
1 ripe avocado
½ garlic clove, pressed
1 red onion, finely chopped
2 sprigs of fresh parsley or cilantro,
½ teaspoon of ground black pepper
Juice of ½ lemon or lime
3 tablespoons of mayonnaise
1 tablespoon olive oil
*You can get a roasted chicken at the supermarket by piece or whole and save what you don't
use for something else.
- Shred the chicked to desired size.
- Mash the avocado and mix with the chicken, pressed garlic, chopped onion, and a pinch of chopped parsley or cilantro in a mixing bowl. Add salt, pepper, and lime or lemon juice to taste. Finally, add mayonnaise and mix until you achieve the desired consistency.
- With a knife, slice halfway through each arepa horizontally to form a pocket. Fill the arepa with the chicken mix, making sure not to break them.