Mike Garten
Arepas are Venezuelan fried corn cakes stuffed with tasty fillings, like this creamy, zesty chicken and avocado salad.
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Yields:
8
servings
Total Time:
0
hours
50
mins
For the Chicken and Avocado Salad
c.
shredded rotisserie chicken
scallions, finely chopped
jalapeño, seeded and finely chopped
c.
cilantro, finely chopped
For the Venezuelan Arepas
c.
precooked cornmeal (masarepa, not masa harina)
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Make the Chicken and Avocado Salad
- In a bowl, mash avocado (about 2 cups) with mayonnaise, lime juice and 1/2 teaspoon salt.
- Add chicken and gently toss to coat, then fold in scallions, jalapeño and cilantro. Set aside.
Make the Arepas
- In a large bowl, combine cornmeal and 2 teaspoons salt. Add 2 1/2 cups warm water and whisk to remove lumps, then stir with spatula to combine. Let rest 5 minutes. Divide dough into 8 balls and flatten each into a 3-inch disk about 1/2 inch thick.
- Heat 1 tablespoon oil in a large nonstick skillet on medium. In 2 batches, cook 4 arepas, covered, until golden brown on one side, 6 to 8 minutes. Uncover, flip and cook until other side is golden brown, 5 to 7 minutes more.
- Transfer to a wire rack and repeat with remaining oil and arepas. Split and stuff with chicken salad.
Did you make this recipe? Comment below!
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Source : Goodhousekeeping
