Reina Pepiada
Serves 1
Directions
- 1To poach the chicken, add water, black pepper and bay leaf to a saucepan.
- 2Add the chicken thighs to the saucepan.
- 3Cover and heat over medium heat until it boils, then remove from heat and leave for 15 minutes.
- 4Shred the chicken.
- 5To make mayonnaise, mix egg, salt, lime juice, olive oil, and sunflower oil in a glass.
- 6Beat until emulsified.
- 7Mash the avocado.
- 8Add the red onion, the chicken, mayonnaise, and cilantro.
- 9Mix, squeeze a lime and season with salt and black pepper and ready.
- 10Mix equal parts of pre-cooked corn flour and water with a pinch of salt, and knead until it is a homogeneous dough.
- 11Let it rest for half an hour, and then make discs and cook them in a pan for about 7 minutes per side, or until they are golden brown.
- 12Fill with salad.
- 13Mixing the salad with pasta and cooking water, letting it cool.
Ingredients
- 400 g chicken thighs without bone or skin
- bay leaves
- black pepper
- 1 small red onion
- 1 avocado
- 1 egg
- 2 limes
- 60 ml olive oil
- 125 ml sunflower oil
- pre-cooked corn flour
- water
- salt
Equipment
potcasseroleimmersion blenderbowlpan
Tips
- If you have leftover roast chicken, you can use it.
- If you can't make arepas, you can always make a sandwich and it also tastes great.
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