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Reina Pepiada Arepas (Arepas with Chicken-Avocado Salad)
Ingredients
  • 2 cups arepa flour (pre-cooked white cornmeal; see Cook's Note), such as P.A.N.
  • 1 ¼ teaspoons kosher salt
  • Canola or vegetable oil, for greasing
  • Reina Pepiada (Chicken-Avocado Salad), optional, recipe follows
  • subheading: Reina Pepiada (Chicken-Avocado Salad):
  • 1 large ripe avocado, halved, pitted and peeled
  • ⅓ cup mayonnaise
  • 2 tablespoons fresh lime juice
  • ½ medium white or red onion, finely diced
  • 2 cups packed shredded cooked chicken (about 11 ounces; I like to use either cooked chicken thighs or store-bought rotisserie chicken with the skin removed)
  • ¼ cup chopped cilantro, optional
  • Kosher salt and fresh ground black pepper
  • subheading: Hot sauce, optional:
Steps
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