Venezuelan arepas with chicken and avocado - reina pepiada

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Main Dish

8 servings

Very Easy

1 hour

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Want to take your taste buds on a trip? Try this sandwich made with arepas, Venezuelan bread that is quick and easy to make! Yeast-free, they're also naturally gluten-free, since they're made from corn flour. A perfect recipe for your TV set ;-) We'll leave you with our steps for making them right afterwards:

Ingredients

• 2 cups pre-cooked corn flour
• 2 and 1/2 cups tempered water
• 2 teaspoons salt
• 1 teaspoon olive oil (optional)

Chicken:

• 2 chicken breasts
• 1 onion
• 2 cloves garlic
• Pepper
• Salt
• Herbs de Provence (bay leaf, thyme, rosemary): to taste
• 1 tomato (optional)

Avocado cream:

• 2 avocados
• 3 tablespoons mayonnaise
• a little milk (optional)

Preparation

• Add tempered water, salt, and oil in a bowl. Stir well. Gradually add corn flour, stirring constantly with a fork. Finish kneading the dough with your hands for a few minutes to avoid lumps.
  
  Leave the dough to rest for 15 minutes to allow the flour to hydrate.
• Lightly moisten your palms to prevent the dough from sticking to your hands. Divide the dough into approximately 10 portions. Start by forming balls from the dough pieces, then flatten them to form dough disks.
• Pour a little oil into a frying pan and cook the arepas for 7 minutes over medium heat. Turn over and cook for a further 7 minutes. Turn off the heat, cover the pan, and leave the bread to rest for 5 minutes. Check that the loaves are cooked through (see observations).
• Let the rolls cool a little, then cut them down the center and top with the filling of your choice. We'll tell you how to make our chicken and avocado filling next:
• In a saucepan filled with water, add a peeled and halved onion, the whole washed tomato, peppercorns, herbs de Provence, minced garlic, and the chicken, seasoned with salt and pepper. Heat through.
• Chicken:
  Cook the chicken for 10 minutes when the water begins to boil. When the chicken is cooked, remove from the pan and leave to cool. You can then shred the chicken with a fork or your fingers, whichever you prefer :-)
• Avocado cream:
  Place the avocado flesh and mayonnaise in a chopper or glass suitable for an immersion blender.
  If you prefer a more fluid cream, feel free to add a little milk or chicken cooking water.
• Mix the chicken with the avocado cream and top the arepa breads. All set!

Observations

To check if the arepa breads are cooked, you can tap them: if they make a hollow sound, they're ready.

You can keep your arepas for up to 4 days in the fridge, packed in an airtight container.
You can freeze the raw dough or the baked loaves.

If you don't use the avocado cream immediately after making it, add a little lemon or lime juice to prevent oxidation.

Cookware

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