Chicken, Black Bean and Avocado Arepas With Avocado Dressing, photo by Fresh Avocados - Love One TodayPhoto by Fresh Avocados - Love One Today

Chicken, Black Bean and Avocado Arepas With Avocado Dressing

Cuisine: Latin
Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 8 servings

Find more great avocado recipes at Fresh Avocados - Love One Today.

Ingredients

  • For the Arepas
  • 2 chicken breasts boneless and skinless
  • 1 cup black beans cooked
  • 1 cup corn kernels cooked (optional)
  • 1 large ripe fresh avocado cut lengthwise, pitted, peeled and mashed
  • 2 cups precooked cornmeal for arepas
  • cups water warm
  • 1 teaspoon salt
  • 2 tablespoons olive oil divided
  • 8 ounces mozzarella cheese shredded
  • For the Guasacaca Sauce (makes 1 cup)
  • 1/4 white onion peeled
  • 1 clove garlic peeled
  • 1 large ripe fresh avocado cut lengthwise, pitted and peeled
  • Juice of ½ lime
  • 1/4 cup parsley stems removed
  • 1/4 cup cilantro stems removed
  • 3 tablespoons red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 jalapeño deveined and seeded
  • salt and pepper to taste

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Directions

  1. Preheat oven to 400º F.
  2. Place all the ingredients for the Guasacaca sauce in a blender or food processor and blend until smooth. Season with salt and pepper.
  3. Cut the chicken breast into strips. Marinate with ¼ cup of Guasacaca sauce. Save the rest for dressing the arepas.
  4. To make arepas, combine warm water with a teaspoon of salt in a bowl. Gradually add the corn meal and stir well to form a dough. Set aside for 5 minutes.
  5. Meanwhile, heat the olive oil in a skillet over medium high heat. Place marinated chicken into skillet, turn the heat to medium and let it cook for 3 minutes. Cover the pan with the lid, turn the heat to low, and continue to cook for 8 more minutes or until done.
  6. Form 8 balls of dough and flatten each onto a disk shape.
  7. Heat a skillet or cast iron pan on medium high. Coat the pan with olive oil. Place 4 arepas in the hot pan and cook 5 minutes on each side until crispy and golden brown. Repeat the process for the other 4 arepas.
  8. Place arepas in a baking dish in the oven for 10 minutes. Remove and keep them warm, cover with foil.
  9. When ready to stuff the arepas: using a sharp knife, slice open one side of the arepa as if you were opening a pita bread. Spread avocado inside and add the cooked chicken, black beans, corn, and a pinch of cheese. Finish by drizzling with guasacaca sauce. You can also serve the sauce on the side in a cup.

Chef Notes

Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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