Recipe courtesy of Sysco (www.sysco.com/sobremesa)
Makes 6 to 8 arepas
The Chicken Avocado Salad
1 lb. shredded poached chicken
2 avocados, peeled and mashed
2 to 3 T mayonnaise
1½ T. fresh lime juice
½ red bell pepper, diced
3 T. white onion, chopped
1 T. cilantro, chopped
½ jalapeño pepper, chopped
2 t. minced garlic (2 medium cloves)
½ t. salt
Fresh ground black pepper
Mix mashed avocado with mayonnaise and lime juice in a bowl. Add the chicken, bell pepper, onion, cilantro, jalapeño, and garlic and season to taste with salt and pepper. Set mix aside.
The Arepas
3 c. precooked white corn flour (P.A.N. or Masarepa)
3 1/4 cups warm water
1 t. salt
Oil
Preheat oven to 350°F. Pour warm water into large bowl, stir in salt to dissolve. Pour in corn flour and start kneading mixture with hands.
Divide dough into 8 pieces and shape into a disc. Disc should be about 3 ½ to 4 inches in diameter and 1/3 to ½ inch thick. Set discs aside and oil a large skillet.
Place arepas on skillet and cook for about 4 minutes per side or until brown. After all arepas are seared, place on a baking sheet and bake for 15 to 20 minutes until they are puffed up. Let arepas cool for a few minutes. Once cool, cut arepas open through the middle and fill with chicken and avocado salad.