Reina Pepiada Arepas

Method

1. Put the chicken, water, onion, garlic, bay leaf and salt in a 18 cm pot and bring to the boil over high heat. Skim off the foam, lower to low heat, half cover and cook for 15 min at a bare simmer, with the surface just trembling. It is done when the thickest part shows no pink and the juices run clear (74 °C inside). Turn off the heat and let the chicken cool in its broth so it stays juicy.

   Add in this stepChicken breast 300 gWater for poaching 700 mlOnion, cut into large chunks ½Garlic cloves, crushed with the flat of a knife 2Bay leaf 1Salt (for poaching) ¾ tsp

   high heat→low heat

2. Strain the broth and let it cool to lukewarm. In a bowl, mix the broth for the dough with the dough salt and half the oil, then rain in the corn meal, stirring constantly. Knead for 1 to 2 minutes into a ball, cover with a damp cloth and rest for 5 min. It should be as soft as an earlobe and barely sticky. The broth gives the dough a gentle savoury depth.

   Add in this stepPoaching broth from step 1, strained and cooled to lukewarm 200 mlSalt (for the dough) ¼ tspVegetable oil 1 tspPrecooked white corn meal (masarepa) 150 g

3. Knead for another 30 seconds, divide into 4 balls and press each between your palms, turning it, into a disc 1.5 cm thick and 9 cm across. Smooth any cracks on the edge with a wet finger.

4. Heat a heavy 26 to 28 cm pan over medium heat and wipe it with the rest of the oil. Cook the discs 2 cm apart for 5 min per side, until each side has a firm, brown-spotted crust. If they don't all fit, cook in batches. Number of batches: 1.

   Add in this stepVegetable oil 1 tsp

   medium heat

5. Move the arepas to a baking tray and bake in the oven, preheated to 200 °C, for 14 min. When they sound hollow when tapped, take them out and wrap them in a clean cloth: the trapped heat keeps the inside moist while the crust stays crisp.

   oven

6. While the arepas bake, make the filling. Lift out the cooled chicken and shred it finely along the grain with two forks. In another bowl, squeeze the lime juice over the avocado, mash it smooth with a fork, then stir in the mayonnaise until creamy. Fold in the chicken, red onion and coriander, and season with salt and pepper. The lime juice also stops the avocado turning brown.

   Add in this stepRipe avocado 1Lime (juice) ½Mayonnaise 3 tbspRed onion, very finely chopped 30 gFresh coriander (cilantro) leaves and tender stems, finely chopped 10 gSalt (for the filling) to tasteBlack pepper to taste

7. Split each hot arepa two thirds of the way round with a knife (mind the steam) and stuff it until the filling spills over: 'pepiada' means curvy and generous, so don't hold back. Serve at once, the arepa warm and the filling cool.