Venezuelan Arepa Reina Pepiada

Latin · 35 min · Chicken · gluten-free, dairy-free, high-protein

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Ingredients

• 2 cups masarepa (precooked white cornmeal)
• 2.5 cups warm water
• 2 cups shredded cooked chicken breast
• 1 ripe avocado
• 1/3 cup mayonnaise
• 2 tbsp fresh cilantro
• 1 lime
• 1 tsp kosher salt

Method

1. Mix masarepa, salt, and warm water into a soft dough; rest 5 minutes.
2. Form 4 thick discs and cook on a lightly oiled griddle 6 minutes per side until crusty; finish in a 350F oven 8 minutes.
3. Mash avocado with mayonnaise, lime juice, cilantro, and salt.
4. Fold shredded chicken into the avocado mixture.
5. Split the warm arepas and stuff generously with the chicken-avocado salad.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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