Arepas with Reina Pepiada

Cook Time 30 minutes

Servings 4

Ingredients

1 cup pre-cooked cornmeal

1 cup water, and extra ¼ cup if required

Pinch of salt

2 chicken breast

½ onion, for cooking the chicken breast

2 cloves of garlic, for cooking the chicken breast

½ onion, finely chopped

2 ripe avocados

Coriander, to your taste

2 tbsp mayonnaise

Lime juice

Salt & pepper, to your taste

Edible flowers, to garnish

Micro herbs, to garnish

Method

In a bowl pour water, then add the salt and the cornmeal. Mix the ingredients and knead until a smooth dough is formed.

Shape the dough into little patties. In a frying pan cook over medium heat for 5 minutes each side.

TIPS: To get them super crispy put in the oven at 180°C for 5 minutes.

Boil the chicken breast fillet in about an inch of water. Include ½ an onion, 2 garlic gloves and a sprig of coriander to flavour the chicken. Bring to boil then simmer for 8 - 15 minutes to poach the chicken.

For Arepa Filling (Reina Pepiada), add the chicken breast, onion, a handful of chopped coriander, garlic and salt to a pot and cover with water. Bring it to a boil and cook for around 15 minutes.

In a large bowl, mash the avocados, add the onion, coriander, lime juice and mayonnaise. Shred the chicken and add it to the bowl. Season with salt and pepper to taste.

Garnish with edible flowers and micro herbs.