Reina Pepiada Arepa
Theses arepas are a satisfying dish packed with flavor and the Reina Pepiada filling provides a fresh balance, just perfect for sunny days.
Equipment
- 1 Mixing Bowl
- 1 Frying Pan
Ingredients
Reina Pepiada Filling
- 1 lbs chicken breasts will give around 0.75 pound of shredded chicken
- 1/3 cup chicken broth
- 1 avocado diced
- 1/2 medium red onion
- 1 bunch cilantro
- 2 tbsp mayonnaise
- 1 tbsp lime juice about 1/2 a lime
- 1 tsp salt
- 1/2 tsp pepper
Arepa Dough
- 1 cup water or 240 ml
- 1 and 1/4 cup harina P.A.N 200 g
- 1 tbsp salt
Instructions
Prepare the Shredded Chicken
- In an oiled pan, start by frying the 1 lbs chicken breasts for 5 minutes on one side. Flip the chicken breasts, add about 1/3 cup chicken broth, cover, and let them cook for another 8-10 minutes.
- Using your hands or two forks, shred the cooked chicken and set aside to cool.
Prepare the Arepas
- Pour 1 cup water to a mixing bowl and add 1 and 1/4 cup harina P.A.N as well as 1 tbsp salt. Mix well and kneel the dough until malleable.
- Divid the dough into 4 balls of equal size and shape them into disc of ½ inch (1.2cm) thick and 4 inches (10cm) long in diameter.
- In a pan with a generous amount of oil, fry the arepa on medium heat 4 minutes each side. Make sure the dough does not burn (add more oil as needed).
- Rest the arepas on a plate covered with paper towel to absorb excess grease.
- Once all the arepas cooked, cover with a kitchen towel to keep them warm.
Prepare the Reina Pepiada Filling
- Start by chopping 1/2 medium red onion and1 bunch cilantro very thin.
- In a mixing bowl mix the shredded chicken, chopped cilantro, chopped red onion, 1 avocado, 2 tbsp mayonnaise, 1 tbsp lime juice, 1 tsp salt, 1/2 tsp pepper. Don't overmix but make sure it is "spreadable".
Assemble
- Cut the arepas in two but not all the way. Leave them attached to the bottom in order to fill them easily.
- Fill the arepas with the Reina Pepiada, serve, and enjoy.