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Arepa reina pepiada (chicken mayo & avocado)

• Gus Salguero

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Serves 6 - 8

More effort

Prep: 20 mins

Cook: 1 hr

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Try arepas – a sandwich favourite from Venezuela. If the idea of vibrant, colourful street food with bold flavours appeals to you, you’ll want to try it

Healthy

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Ingredients

Nutrition

Units:

MetricUS

• 500g yellow or white harina

  (available online)

For the filling

• 1 large onion

  roughly chopped

• 1 medium carrot

  roughly chopped

• 1 celery stick

  roughly chopped

• ½ red pepper

  roughly chopped

• 3 garlic cloves

• 1 bunch of spring onions

  roughly chopped

• 3 chicken breasts

• 175ml mayonnaise

• 1 lemon

  juiced

• small bunch of coriander

  leaves picked, to serve

For the avocado topping

• 3 ripe avocados

  peeled, halved and stoned

• 2 limes

  juiced

• 1 tbsp olive oil

• 2 tbsp American mustard

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Nutrition: Per serving (8)

• kcal566
• fat30g
• saturates4g
• carbs50g
• sugars1g
• fibre5g
• protein21g
• salt0.7g

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Method

• step 1

  For the filling, fill a large saucepan half-full with water and set over a high heat. Add 1 tbsp salt and bring to the boil. Add the onion, carrot, celery, pepper, garlic and spring onions. Boil for 40 mins to make a stock. Add the chicken breasts and simmer for a further 30 mins.

• step 2

  Meanwhile, for the arepas, mix 900ml water with a generous pinch of salt in a large bowl. Gradually add the harina, gently mixing with your hands until a smooth dough is formed – it should be soft but not sticky. Leave to rest for 3 mins. Separate into 10 pieces and shape into balls. Cover and set aside.

• step 3

  Remove the chicken from the stock using a slotted spoon and leave to cool. Strain the stock, discarding the solids, then measure 100ml into a jug (chill or freeze the rest of the stock to use in another recipe). Shred the poached chicken using two forks, then tip into a bowl with the 100ml stock, the mayonnaise and lemon juice. Mix together well, breaking up the chicken a bit more as you do.

• step 4

  Press the arepa dough balls between your palms into large patties, about 1.5cm thick. Arrange as many as you can comfortably fit into a hot griddle or large frying pan over a medium heat (you'll need to do this in batches). Cook for 5 mins each side until starting to puff up and turn brown. When ready, they should sound hollow when tapped. Wrap to keep warm while you cook the rest.

• step 5

  Meanwhile, for the avocado topping, roughly chop the avocado flesh, then mix with the lime juice, olive oil, mustard and seasoning to taste.

• step 6

  Split the warm arepas at one end, then fill with the avocado topping, chicken mayonnaise and some coriander leaves to serve.

Recipe from Good Food magazine, August 2018

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