Arepa Reina Pepiada

Place the chicken breasts in a pot, cover with cold water, add a generous pinch of salt, and bring to a boil. Reduce heat and simmer for twenty-five to thirty minutes until the chicken is fully cooked and tender throughout.

Remove the chicken from the broth and allow it to cool for ten minutes. Remove and discard the skin and bones, then use two forks to shred the meat into fine, even strands. Set the shredded chicken aside in a large bowl.

Add the diced avocado, mayonnaise, lime juice, minced red onion, and chopped cilantro to the shredded chicken. Fold everything together gently until the mixture is creamy but still has visible pieces of avocado and chicken throughout.

Season the reina pepiada filling with salt and pepper to taste. Cover the bowl with cling film pressed directly against the surface of the filling to prevent the avocado from browning while you prepare the arepas.

In a separate large bowl, combine the masarepa and salt. Gradually pour in the warm water while mixing with your hands, then add the oil. Knead for three to four minutes until the dough is smooth, moist, and free of cracks.

Divide the dough into six to eight equal portions. Roll each into a ball and flatten gently between your palms into a disc about one and a half centimetres thick and ten centimetres wide, smoothing any cracks along the edges.

Heat a griddle or cast-iron skillet over medium heat with a thin layer of oil. Cook the arepas for five to six minutes per side until a golden crust forms, then transfer to a preheated oven at two hundred degrees Celsius for ten minutes.

Remove the arepas from the oven and let them cool for two minutes. Slice each arepa open along one side to create a deep pocket, then stuff generously with the chilled chicken and avocado filling. Serve immediately.