Arepa Reina Pepiada (Venezuelan chicken avocado arepa)

Ingredients

• For the filling: 300 g boiled chicken, shredded
• 2 avocados
• 1 lime or lemon
• 1/2 tsp salt
• 3 tbsp chopped onion
• 3 tbsp mayonnaise
• Parmesan (optional)
• For the arepas: 3 cups warm water
• 2 cups precooked corn flour (masarepa)
• 1 tsp salt
• For the garlic sauce: cilantro, 3 garlic cloves, 2 tbsp mayonnaise, 2 tbsp water, juice of 1/2 lime, 1 tbsp sugar, salt, pepper, olive oil

Instructions

1. Boil the chicken until cooked, then shred it.
2. Mash the avocados with the lime juice and salt, and mix with the chicken, onion, mayonnaise and Parmesan.
3. For the arepas, mix the warm water with the salt, rain in the corn flour, and knead into a smooth dough. Rest 5 minutes.
4. Shape into discs about 1.5 cm thick and cook on an oiled griddle 5–7 minutes per side, until golden with a hollow sound.
5. Blend the garlic sauce ingredients until smooth.
6. Split the arepas, stuff generously with the reina pepiada and finish with the garlic sauce.