Arepas reina pepiada

• 0.5 u Onion (very finely chopped)
• 1 clove Garlic (grated)
• Salt (to taste)
• 1 tablespoon Vegetable Oil
• 1 handful Coriander (chopped)
• 2 u Avocado (ripe)
• 300 g Cornmeal (white precooked (P.A.N. type))
• 1 tablespoon Lime juice
  Swaps (1)
• 400 g Chicken Breast
  Swaps (2)
• 3 tablespoons Mayonnaise
  Swaps (2)
• 400 ml Water (lukewarm)

Instructions

1. 1

   Poach the chicken breast in salted water until cooked, let it cool slightly and shred it finely.

   20 min

2. 2

   Mash the avocados with the mayonnaise, onion, garlic, coriander, lime juice and salt. Mix with the shredded chicken and chill.

3. 3

   For the arepas, mix the water with a teaspoon of salt and gradually work in the flour until you have a soft dough that neither sticks nor cracks. Let it rest for 5 minutes.

   5 min

4. 4

   Shape 8 balls, flatten them into discs 1.5 cm thick and smooth the edges with wet fingers.

   8 min

5. 5

   Cook them in a lightly oiled pan or griddle over medium heat, about 6 minutes per side, until crusted and hollow-sounding when tapped.

   12 min

6. 6

   Slit them open along one side like a pocket and fill generously with the reina pepiada.