Main Dishesclosetcooking
Reina Pepiada Arepa (Chicken and Avocado Sandwich)
Reina pepiada arepa, aka Venezuelan chicken and avocado sandwiches where crispy, light and fluffy cornmeal buns are stuffed with a tasty avocado chicken salad!
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 25 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- baking sheet
- oven
📝 Preparation Steps
1
Mix the flour and salt before mixing in the water until a dough is formed. If the dough is too sticky add more cornmeal and if it’s too dry add more water. It should not be so sticky that you cannot work with it and it should not be so dry that when you form the patties that they crack or crumble.
salt1 teaspoonsalt to taste
2
Divide into 4 equal pieces and form into patties about 1 inch thick.
3
Heat the oil in a large heavy bottomed skillet, add the patties and cook until golden brown on both sides before transferring to a baking sheet.
4
Bake in a preheated 350F/180C oven until cooked through, about ⏱️ 5-10 minutes, before setting aside to cool for ⏱️ 5 minutes.
5
Mix everything!
6
Slice the arepas, stuff with the avocado chicken salad and enjoy!
large avocado, coarsely mashed1
Nutrition Facts
calories
Calories 649
fat Content
Fat 36g
fiber Content
Fiber 6g
sugar Content
Sugars 1g
sodium Content
Sodium 716mg
protein Content
Protein 26g
trans Fat Content
Trans 0
cholesterol Content
Cholesterol 87mg
carbohydrate Content
Carbs 53g
saturated Fat Content
Saturated 7g
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