Arepa Reina Pepiada

Step 1

Pour 1 cup of arepa flour into a large mixing bowl, then add 0.75 cup of warm water and 1 pinch of salt.

Step 2

Mix with a wooden spoon, stirring in one direction for 1 minute, until the dough is smooth and feels like soft Play-Doh with no lumps or dry flour visible.

Step 3

Let the dough rest in the bowl, uncovered, for 5 minutes so the flour absorbs the water completely.

Step 4

Cut the avocado lengthwise around the pit, twist the two halves apart, scoop out the pit, and use a spoon to scoop the flesh into a medium bowl.

Step 5

Add 1.5 cups of shredded chicken and 0.25 cup of mayonnaise to the avocado, then mash everything together with a fork until chunky-creamy, about 30 seconds.

Step 6

Taste the filling and sprinkle in salt and pepper until it tastes savory and bright.

Step 7

Divide the dough into 4 equal portions, then roll each one between your palms into a ball about the size of a golf ball.

Step 8

Flatten each ball into a thick disk about 3 inches wide and 0.5 inches thick by pressing it between the heels of your hands.

Step 9

Pour 0.25 inch of neutral oil into a 10-inch skillet and heat over medium-high heat until the oil shimmers and moves quickly when you tilt the pan, about 90 seconds.

Step 10

Slide 2 arepa disks into the hot oil and fry for 3 minutes until the bottom surface turns golden honey-brown, then flip and fry the other side for 3 minutes until equally brown.

Step 11

Remove the cooked arepas to a paper towel-lined plate using a slotted spatula, then repeat with the remaining 2 disks in the same oil.

Step 12

Once all arepas are cool enough to hold, use a small sharp knife to slice each one horizontally about 1 inch from the top, cutting parallel to the board, creating a small pocket.

Step 13

Spoon 2 tablespoons of the chicken-avocado filling into the pocket of each arepa, dividing the filling evenly among the 4 arepas, and serve immediately.