Chicken and Chorizo Arepas with Chimichurri | Williams Sonoma

Ingredients

• 1/2 cup firmly packed fresh cilantro leaves, coarsely chopped
• 1/2 cup firmly packed fresh flat-leaf parsley leaves, coarsely chopped 
• 2 Tbs. coarsely chopped green onion
• 2 tsp. fresh lime juice
• 2 tsp. white vinegar
• 2 bay leaves, finely crumbled
• 1 tsp. seeded and coarsely chopped red or green chili, such as jalapeño or serrano
• 1/2 tsp. sea salt
• 1/4 tsp. freshly ground black pepper
• 1/2 cup olive oil
• 1 Tbs. olive oil
• 1 large yellow onion, finely diced
• 1 garlic clove, minced
• 3/4 lb. boneless, skinless chicken breasts, cut into 2-inch chunks
• 1 Tbs. minced fresh flat-leaf parsley
• 1 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1 large ripe avocado, pitted, peeled and diced 
• 1/4 cup good-quality mayonnaise
• 1 Tbs. Dijon mustard
• 2 cups precooked white cornmeal, such as Harina P.A.N. or ArepArina
• 2 tsp. sea salt 
• 1/2 lb. pork chorizo sausages, preferably South American or Mexican