Recipe: Tasty Chicken sandwich with avocado (Arepa/Renia Pepiada)

Chicken sandwich with avocado (Arepa/Renia Pepiada). Mix cornmeal, warm water, and salt in a bowl until there are no lumps. Reina Pepiada is Sonia's family favorite - shredded white meat chicken tossed with tender avocado Just wait until you try it sandwiched between an arepa that's still warm from the oven! Reina Pepiada is an exceptionally good arepa.

Other popular arepa fillings; white cheese; black beans and fried sweet plantains; ham and cheese; and butter. Reina pepiada arepa, aka Venezuelan chicken and avocado sandwiches where crispy, light and fluffy cornmeal buns are stuffed with a tasty avocado chicken salad! Arepas are buns (or cakes) made from a dough consisting of pre-cooked white cornmeal and water that is formed into patties and grilled. You can cook Chicken sandwich with avocado (Arepa/Renia Pepiada) using 8 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Chicken sandwich with avocado (Arepa/Renia Pepiada)

1. Prepare 1 cup of P.A.N cornmeal.
2. You need 1 cup of warm water.
3. You need 1 cup of cooked & shredded chicken.
4. It's 1 large of Ripe Avocado.
5. You need 1 dash of Salt.
6. It's 1 cup of Mixed vegetables.
7. Prepare 2 tbsp of Olive Oil.
8. You need 1/2 cup of Mayo.

In Venezuela, sandwiches are often made with corn rolls known as arepas (ah-reh-pahs) that are crispy on the outside and soft on the inside. Season the chicken generously with salt and pepper. To assemble the sandwich, use a sharp knife to create a pocket down the middle of the arepa. Reina Pepiada is basically an arepa, or corn cake, stuffed with a mixture of shredded chicken, mayonnaise and avocado.

Chicken sandwich with avocado (Arepa/Renia Pepiada) instructions

1. Mix cornmeal, warm water, and salt in a bowl until there are no lumps. And more water if needed..
2. Heat oil to medium high in a wide skillet.
3. Grab a fist full of the mixture, form a patty and place in hot oil. Repeat until there is no more (you should have 3 or 4 patties) Make sure the top and bottom are flat..
4. Fry until golden brown on each side.
5. While that cools down peel and mash avocado in a bowl, add mayo, chicken, and vegetables. Mix well.
6. Cut the patties almost all the way horizontally, leaving a small part uncut (so the filling won't fall out as easy when you eat..
7. Add even amount of filling to each & enjoy !.
8. This is south american food, which I loooove! Learned this recipe from venezuelan in-law..

I made my Colombian version, making a thinner arepa and placing the mixture on top, as we do in Colombia, rather than a thicker stuffed arepa, as is traditional in Venezuela. Reina pepiada was my husband's absolute favorite kind of arepa. It had a delicious chicken and avocado filling stuffed inside freshly made arepas. This dish is my attempt to recreate the reina pepiadas we gorged on in New York, with my own little spin on it. Since I did not have access to fresh.

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