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Venezuelan Arepas Reina Pepiada Avocado Chicken Salad
Venezuela's most celebrated corn cake created in honor of Miss World 1955: crisp, golden corn pocket stuffed with creamy shredded chicken, mashed ripe avocado, fresh cilantro, lime juice, and light mayonnaise.
Prep
20 min
Cook
20 min
Total
40 min
Ingredients
servings
4
- Pre-cooked white cornmeal (masarepa)250 g
- Warm water350 ml
- Cooked chicken breast shredded350 g
- Ripe Hass avocado mashed200 g
- Quality mayonnaise40 g
- Fresh lime juice15 ml
- Red onion finely minced40 g
- Fresh cilantro chopped15 g
- Fine salt4 g
Preparation Steps
1
In a bowl, dissolve 1 teaspoon of salt in warm water. Gradually add pre-cooked cornmeal, kneading with your hands for 2-3 minutes into a smooth, pliable dough. Let rest for 5 minutes.
2
Divide dough into 4 equal portions and shape into 1.5 cm thick patties. Cook on a lightly oiled hot skillet or griddle for 7-8 minutes per side until a crisp golden crust forms.
3
Toss shredded chicken with mashed avocado, mayonnaise, lime juice, minced red onion, cilantro, and salt. Slice hot arepas horizontally into a pocket and stuff generously with the creamy chicken filling.
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Nutrition Facts
per servingCalories
460
Protein
29g
Carbohydrates
51g
Fat
17.5g
Allergens
Eggs
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
