Reina Pepiada Arepas

Ingredients

• 3 cups cornmeal or as needed
• 2 tablespoons cilantro leaves fresh minced
• 2 tablespoons parsley fresh minced
• 2  garlic clove minced
• 1  haas avocados pitted ripe peeled coarsely chopped
• 0.5  jalapeno minced seeded
• 0.3 cup mayonnaise 
• 0.5 small onion sliced
• 0.5 cup bell pepper diced red seeded ()
• 2 tablespoons onion red finely chopped
• 1.3 teaspoons salt 
• 6 servings pepper black freshly ground
• 1  spring onion white green finely chopped
• 12 ounce chicken breast boneless skinless
• 2 tablespoons vegetable oil plus more for the griddle
• 1 tablespoon vinegar white plus more to taste

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven

Directions

1. To make the filling, place the chicken breasts andonion in a medium saucepan and add enough coldwater to cover by 1 inch.
2. Add 1/2 teaspoon salt and 1/4teaspoon pepper and bring to a simmer over mediumheat. Reduce the heat to medium-low and simmer,uncovered, until the chicken is cooked through, about15 minutes.
3. Remove the chicken from the saucepanand let cool completely. Tear the chicken into shreds.
4. Mash the avocado, mayonnaise, and vinegartogether in a medium bowl with an immersionblender or large fork until smooth. Stir in the cilantro,parsley, jalapeno, and garlic.
5. Add the chicken, red pepper,red onion, and scallion and mix together. Seasonwith salt and pepper. Taste and add more vinegar togive the filling a pleasant, but not sour, tang. Coverand refrigerate until ready to serve.
6. To make the arepas, stir 3 cups lukewarm waterand the salt together in a large bowl to dissolve thesalt. Gradually add 3 cups cornmeal, mixing with yourfingers to dissolve any lumps, adding enough to makea soft dough that holds its shape without crackingwhen molded. Set dough aside to rest for 3 minutes.
7. Add the oil and work it in with your hands, addingcornmeal or water to return the dough to the properconsistency.
8. Divide the dough into 6 equal portions. Shape eachinto a 4-inch diameter disk, about 1 inch thick.
9. Transferto a baking sheet.
10. Position a rack in the center of the oven and preheatthe oven to 350°F. Lightly oil a large nonstickskillet or griddle and heat over medium heat.
11. In batches, place the arepas in the skillet. Cookuntil the underside is a splotchy golden brown, about4 minutes. Turn and brown the other side. Returnarepas to the baking sheet.
12. When all of the arepas are browned, transfer themdirectly to the oven rack (without the baking sheet).
13. Bake until the surfaces of the arepas have formed ataut skin—if you rap your fingers on one, it will feel andsound like a drum. Return arepas to the baking sheetand let cool slightly. Split each arepa in half and fillwith the chicken mixture.
14. Serve warm.
15. ** For arepas, you must use precooked cornmeal (labeled harina or harinaprecocida), imported from Venezuela. American cornmeal or corn flour and Mexicanmasa harina will not work. The most popular brand of precooked cornmeal is P.A.N., found at Latino markets or online at www.amigofoods.com. Use white (blanco)cornmeal only.
16. Adapted from Diamond Dishes by Julie Loria (Lyons Press/ $24.9
17. Excerpts copyright 2011 by Julie Loria, with permission of Lyons Press