Reina Pepiada arepa (chicken and Avocado Sandwich)

Prep Time:20 minutes Cook Time:25 minutes Total Time:45 minutes Servings: 4

ingredients

For the arepas:



• 1 1/2 cups pre-cooked white cornmeal (aka masarepa) (such as PAN)


• 1 teaspoon salt


• 1 1/2 cups water


• 1 tablespoon vegetable oil



For the avocado chicken salad:



• 1 pound cooked and shredded chicken (poached or rotisserie are good)


• 1 large avocado, coarsely mashed


• 2 tablespoons mayonnaise


• 2 tablespoons red bell pepper, diced


• 2 tablespoon onion (red or white), diced


• 1/2 jalapeno pepper, finely diced


• 1 clove garlic, minced or grated


• 1 tablespoon cilantro, chopped


• 1 tablespoon lime juice


• salt to taste

directions

Mix the flour and salt before mixing in the water until a dough is formed. If the dough is too sticky add more cornmeal and if it’s too dry add more water. It should not be so sticky that you cannot work with it and it should not be so dry that when you form the patties that they crack or crumble.

Option: Add bacon!
Option: Add corn to the avocado chicken salad.

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