Reina Pepiada (Venezuelan Chicken-Avocado Arepa) 🥑

Zubereitung

1. 1

   Poach the breast 15 min; cool and shred fine with two forks. Measure 2 cups.

2. 2

   Mix masarepa with salt, sugar and warm water, hands-only, 5 min until soft and slightly sticky; rest 5. Roll into thick discs 8 cm wide, pressing the rim smooth.

3. 3

   Cook on an oiled comal or heavy pan over medium 5–6 min a side, until the crust sounds hollow and flakes lightly; keep warm under a towel.

4. 4

   Filling: mash the avocado with lime, mayo, cumin, pepper and lime juice to a loose cream; fold through chicken, coriander and spring onion, loosening with spoons of poaching broth until it spreads like salad.

5. 5

   Cut each arepa almost through into a pocket, wipe the walls with a little butter, and fill generously — the pepiada is judged by how hard it is to finish without spilling.

6. 6

   Eat immediately, standing, with a cold Malta; the way Caracas intended.