Chicken and Avocado Arepas
recipe by yasmin newman
photography by alan benson
food styling by lucy tweed
Arepas, the traditional cornmeal cake of Venezuela and Colombia, arrived in New York City with migrants from both countries, finding homes in local communities in Astoria and Jackson Heights in Queens. The savory baked or fried rounds are comfort food from breakfast to night, eaten plain or as a side, or split and stuffed with a cacophony of fillings—from juicy shredded beef to fried plantains and black beans. In a city of sandwiches, arepas were a natural addition to the canon of cheap and satisfying hand-held options.
This timeless combination of shredded chicken, mayo, and avocado, known as “reina pepiada”, is pretty much creamy chicken salad swirled with guacamole. For a vegetarian version, simply omit the shredded chicken and top the guacamole with grated queso blanco.
Makes 4
Arepas
- 2 c. warm water
- 2 tsp. sea salt
- 2 c. masarepa (pre-cooked white cornmeal, such as PAN Precocida)
- 1 tbsp. vegetable oil
Chicken avocado salad
- 1 large avocado
- Juice of 1 lime, plus extra wedges to serve
- ¼ c. whole-egg mayonnaise
- 9 oz. poached chicken, finely shredded
- ½ small onion, finely chopped
- ¼ c. roughly chopped cilantro (coriander), plus extra to serve
- ½ fresh jalapeno chili, finely chopped, deseeded if desired, plus extra to serve
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Instructions:
- To make the arepas, place the water and salt in the large bowl of a stand mixer. With the mixer on low speed, gradually add the masarepa, then beat for 2–3 minutes; the dough will be soft, but not sticky, and will hold its shape without cracks at the side when formed into a disc. If it’s too dry, add an extra tablespoon of water at a time. If it’s too soft, add an extra tablespoon of masarepa at a time. Cover the bowl and stand for 15 minutes to hydrate.
- Preheat the oven to 350°F. Divide the dough into four even portions, then shape each into a 4¾ in. disc, about ½ in. thick.
- Warm half the vegetable oil in a large frying pan over medium–high heat. Add half the discs and cook for 5 minutes on each side, or until golden in parts and crisp on the outside. Transfer to the oven, placing them directly on an oven rack, and bake for 10 minutes, or until the arepas sound slightly hollow when tapped. (The inside may still be a little tacky in parts; this is fine.) Cook the remaining arepas in the same way.
- Meanwhile, to make the salad, scoop the avocado flesh into a large bowl and roughly mash. Add the lime juice and mayonnaise, season well with salt and pepper and mash to combine. Stir in the remaining salad ingredients and set aside.
- While the arepas are still warm, use a serrated knife to cut a slit around the edge to form a pocket, then stuff with the salad. Scatter with extra cilantro and chili, and serve with lime wedges.
