Reina pepiada arepas
Thick, golden-crusted arepas filled with shredded cooked chicken and creamy lime avocado.
Active time30 min
Cooking30 min
Total1 h 15 minResting : 15 min
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Ingredients
- 1 lime
- a quarter of a cup of chopped fresh coriander
- 1 large ripe avocado
- 1 small onion
- 1 fresh jalapeño chilli
- 60 g whole-egg mayonnaise
- 250 g ready-cooked poached skinless boneless chicken
- 500 ml water
- 310 g precooked white corn flour for arepas
- 20 ml rapeseed oil
- 1 pinch of black pepper
- 1 pinch of salt for the filling
- 2 tsp salt for the dough
Preparation
Warm the water until lukewarm and put it with the dough salt in a stand-mixer bowl fitted with the paddle. Gradually add flour on low speed, then mix for 3 minutes. The dough should hold a disc shape without cracking. Cover and hydrate for 15 minutes.
500 ml water310 g precooked white corn flour for arepas2 tsp salt for the dough- saucepan
- stand mixer with paddle
- lid
Heat the oven to 180 °C. Shape 4 discs about 12 cm wide and 1.5 cm thick. Heat some oil in a large pan over medium-high heat. Cook in batches for 5 minutes on one side, then restart the timer for 5 minutes on the other. Divide the remaining oil between batches.
20 ml rapeseed oil- oven
- frying pan
- spatula
Transfer each browned batch directly to the oven rack. Bake for about 10 minutes until the arepas sound slightly hollow when tapped. Prepare the filling meanwhile.
- oven
- oven rack
- oven gloves
Shred the ready-cooked chicken. Peel and finely chop the onion. Wash and chop the jalapeño, removing its seeds. Halve the avocado and remove its skin and stone. Mash its flesh with the squeezed lime juice, mayonnaise, filling salt and pepper. Fold in chicken, onion, jalapeño and coriander. Keep chilled until assembling.
Use for the recipe: half a small onion (prepare 1 small onion).
Use for the recipe: half a fresh jalapeño chilli (prepare 1 fresh jalapeño chilli).
1 limea quarter of a cup of chopped fresh coriander1 large ripe avocadohalf a small onionhalf a fresh jalapeño chilli60 g whole-egg mayonnaise250 g ready-cooked poached skinless boneless chicken1 pinch of black pepper1 pinch of salt for the filling- knife
- chopping board
- citrus juicer
- bowl
- fork
- spoon
While warm, slit the arepas with a bread knife without fully separating the halves. Divide the filling between the pockets and serve immediately.
- bread knife
- spoon
Allergens
- Eggs
- Mustard
Composition to check for: Celery, Crustaceans, Fish, Gluten, Lupin, Milk, Molluscs, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration