Delicious typical Venezuelan food. The arepa is considered the favorite dish for Venezuelan breakfasts. This filling honors our first Miss World, Susana Duijm, in 1955. I hope you enjoy this Venezuelan delight.
200 grams corn masa flour, precooked (for the dough)
water, necessary amount (for the dough)
1 pinch salt, (for the dough)
1 chicken breast
1/2 onions
1 clove garlic
1 sprig celery
1 avocado
2 tablespoons mayonnaise
1 sprig fresh cilantro
1 lime
salt, to taste
pepper, to taste
Preparation
20 mins
30 mins
Low
For the Arepa dough: in a bowl, put some water, add salt, and gradually pour in the flour, mixing as you go, kneading with your hands for a better result.
Knead until obtaining a soft and consistent dough.
Preheat a skillet and at the same time the oven to about 350° C.
Take a small amount of dough (around 60 g) and with the palms of your hands roll it into a ball, then flatten it to form a disc (round but flat).
Put it in the skillet until it can easily detach on its own, flipping it to achieve this on both sides, which means the dough has set and will not break when placed in the oven.
Place them in the oven for about 15 minutes, flipping them to cook perfectly.
Reina Pepiada Filling: place the chicken breast, onion, garlic, and celery in a pot and add enough water to cook the chicken. When cooked, remove from the pot and let it rest until it cools, then shred it, removing any excess fat or cartilage.
Mash the avocado and squeeze a little lemon juice so it doesn’t turn black.
Mix the chicken, avocado, mayonnaise, and salt and pepper.
Take some cilantro leaves, chop them finely, and mix them into the filling.
Now take an Arepa and open it like you would a hamburger and fill it with your delicious filling and enjoy a succulent Reina Pepiada.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?