Griddled Arepas Filled with Chicken and Avocado Salad

What you need

• 190 g (1 1/2 cups) pre-cooked white cornmeal, masarepa
• 360 ml (1 1/2 cups) warm water
• 2 tbsp vegetable oil
• 2 boneless skinless chicken breasts, about 500 g (1 lb) total
• 2 ripe avocados
• 3 tbsp mayonnaise
• 2 tbsp lime juice
• 40 g (1/4 cup) red onion, finely diced
• 1 cloves garlic, minced
• 2 tbsp cilantro, chopped
• salt, to taste, for the dough, chicken and filling
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Put the chicken in a saucepan, cover with cold water and add a good pinch of salt. Bring to a gentle simmer and cook until no pink remains and the thickest part reaches 74 °C (165 °F), 15-18 min. Lift out and cool for 10 min.

2. 2

   Meanwhile, stir the masarepa with 1 tsp salt in a bowl. Pour in the warm water and knead for 2 min into a soft dough. Rest it for 5 min.

3. 3

   Heat the oven to 180 °C (350 °F).

4. 4

   Divide the dough into 4 balls. Flatten each into a disc about 9 cm (3.5 in) wide and 1.5 cm (1/2 in) thick, smoothing any cracked edges with wet fingers.

5. 5

   Heat the oil in a heavy skillet over medium heat. Cook the arepas until they have a golden crust, 5-6 min per side.

6. 6

   Move the arepas to a baking sheet and bake until they sound hollow when tapped, 10-12 min.

7. 7

   Shred the chicken with two forks.

8. 8

   In a bowl, mash the avocado with the lime juice and mayonnaise, leaving some chunks.

9. 9

   Fold in the onion, garlic, cilantro and shredded chicken. Season with salt and pepper.

10. 10

    Slit each arepa around its edge with a serrated knife, leaving a small hinge. Fill with the chicken salad and serve warm.

Imported from closetcooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.