Venezuelan Reina Pepiada
This Venezuelan arepa is a favorite around the world. Filled with chicken, avocado, cilantro, onion, and lime. Oh yeah, and lots of mayonaise.
Equipment
- 1 cutting board
- 1 pot
Ingredients
- 2 raw chicken breasts
- 1 ripe avocado
- 3 Tbsp mayonnaise
- 1 onion 1/2 diced
- 1/4 cup cilantro finely chopped
- 2 garlic cloves whole
- 1 garlic clove minced
- 1 lime juiced
- 1 bay leaf
- salt to taste
Instructions
- Start by boiling water. Once boiling add chicken breasts, half of the onion (save the other half for later), 2 of the garlic cloves, the bayleaf and a generous pinch of salt. Boil the chicken for 15 minutes until cooked through.
- Remove the cooked chicken aside to cool. You can save the liquid and use for other meals as it is now tasty chicken broth.
- Dice the other half of the onion, mince the remaining garlic clove, and finely chop the cilantro.
- While the chicken is cooling, make the dressing in a large bowl. Mash up one ripe avocado, add the mayonnaise, lime juice, cilantro, onion, and minced garlic. Stir well to combine and add salt to taste.
- Once the chicken is cooled, you can shred it and add to the dressing. I like to shred the chicken with 2 forks to work faster. Stir the mixture and combine well.
- For best flavor: Cover bowl with plastic wrap and move to the refrigerator for a minimum of 1 hour to merry the flavors.
- Cut an arepa and stuff the mixture inside the pocket.
- Y ya esta!!