Arepas Venezolanas Reina Pepiada

Ingredients

• 2 cups pre-cooked white cornmeal (harina PAN)
• 2 1/2 cups warm water
• 1 teaspoon salt
• 2 cups shredded cooked chicken
• 1 avocado, mashed
• 1/2 cup mayonnaise
• 1/4 cup chopped cilantro
• Salt and pepper, to taste

Instructions

1. 1Mix the cornmeal, salt, and warm water until a smooth, soft dough forms; let rest 5 minutes.
2. 2Shape the dough into 6 balls and flatten into discs about 3/4-inch thick.
3. 3Cook the arepas on a hot griddle for 6-7 minutes per side until golden and crusty, then finish in a 350°F (175°C) oven for 10 minutes if needed to cook through.
4. 4Meanwhile, mix shredded chicken, mashed avocado, mayonnaise, cilantro, salt, and pepper to make the reina pepiada filling.
5. 5Slice each cooked arepa open like a pita.
6. 6Stuff generously with the chicken-avocado filling and serve warm.

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