Reina pepiada venezolana

This is the most popular filling for the delicious Arepas from Venezuela. If you can't get any Harina P.A.N. to make the arepas, the filling is great on its own, or on any bread of your preference.

2 boneless chicken breasts, cooked and shredded

1 ripe avocado

1/4 cup mayonnaise

1 tablespoon white vinegar

2 tablespoons fresh cilantro

2 tablespoons fresh parsley

1/2 jalapeño, minced (optional)

2 garlic cloves minced

2 tablespoons red onion, finely chopped

1/2 red bell pepper, diced

salt and peper to taste

1. mash the avocado, mayo and vinegar together with an immersion blender

2. stir in the remaining ingredients and mix well. Add salt and pepper to taste. Place in the refrigerator 

Arepas

3 cups lukewarm water, or as needed

1 1/2 teaspoons salt

3 cups Harina P.A.N.

1. mix all ingredients well. Let mixture stand for 15 min. 

2. divide mixture in 6 parts. Form balls and flatten them with the palms of your hands to about 1 inch thick.

3. lightly oil a nonstick skillet an cook the arepas for about 6 to 8 min. per side, or until they become splotchy golden brown.

4.place on a oven rack and bake the arepas at 350° in oven until they have formed a taut skin. If you rap your fingers on one, it will feel and sound like a drum.

5. let cool. Slice in half and fill with chicken mixture