Arepa Rellena with Chicken & Avocado Slaw

Arepa Rellena with Chicken & Avocado Slaw

A delightful griddled corn cake generously filled with tender shredded chicken, a creamy avocado salad, and a crisp cabbage slaw.

Dietary

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Ingredients

Instructions

  1. Boil 1/2 pound chicken breast in 1 cup water with 1/4 teaspoon salt until cooked through, about 15-20 minutes. Shred the chicken using two forks and set aside.
  2. While chicken cooks, prepare the arepa dough. In a medium bowl, combine 1/2 cup pre-cooked white cornmeal and 3/4 cup warm water and 1/4 teaspoon salt. Mix well until a soft dough forms. Let stand for 5 minutes for the cornmeal to hydrate. If dough is too dry, add a teaspoon of water; if too sticky, add a teaspoon of cornmeal. The dough should be pliable and not stick to your hands.
  3. Divide the dough into one equal ball and flatten it into a disc about 0.5-inch thick and 4-5 inches in diameter.
  4. Heat 1 tablespoon olive oil in a non-stick skillet or on a griddle over medium heat. Cook the arepa for 7-8 minutes per side, or until golden brown and a crispy crust forms. The arepa should sound hollow when tapped.
  5. While the arepa cooks, prepare the avocado chicken filling. In a small bowl, mash 0.5 ripe avocado. Stir in 1 tablespoon lime juice, 2 tablespoons finely chopped fresh cilantro, and a pinch of salt and 1/8 teaspoon black pepper. Gently fold in the shredded chicken and 1/4 cup shredded green cabbage.
  6. Once the arepa is cooked, carefully slice it horizontally with a serrated knife to create a pocket, being careful not to cut all the way through. Fill the arepa generously with the chicken and avocado slaw mixture. Serve immediately.

Notes

This recipe is best served immediately after preparing, as the arepa is crispiest and the avocado filling is freshest. You can prep the chicken and avocado mixture ahead of time, storing them separately in the refrigerator, and assemble just before serving.

Nutrition (per serving)