Grilled Venezuelan Arepas with Reina Pepiada Avocado Chicken Salad Recipe :: The Meatwave
An bright, fresh avocado chicken salad is stuffed inside a crispy and tender Venezuelan corn cake to create a queen among arepas.
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Cooking tools:
- Sous vide circulator
- Grill
- Kitchen scale
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Saucepan
- Pot
- Refrigerator
- Cutting board
- Chef's knife
- Fork
- Spatula
- Pastry brush
- Baking sheet
- Plate
- Cooking thermometer
- Instant-read thermometer
- Food processor
- Blender
- Citrus press
- Garlic press
- Grater
- Tongs
- Kitchen towel
- Plastic wrap
- Zip-top bag
- Spoon
- Colander
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 small onion, roughly diced
- 1 tablespoon kosher salt, plus more to taste
- 2 Haas avocados, peeled and pitted
- 1/4 cup mayonnaise
- 3 tablespoons finely chopped cilantro
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons finely minced garlic (2 medium cloves)
- Freshly ground black pepper, to taste
- 1 1/2 cups masarepa
- 1 1/2 cups water, plus more as necessary
- 1 teaspoon vegetable oil
- Kosher salt
- 2 teaspoons butter
- Matouk's West Indian hot sauce (optional)
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