gluten free masa arepas stuffed with chicken, avocado and lime
Serves: Makes about 8 arepas
Prep Time: 8 minutes
Total Time: 50 minutes
2 cups gluten free masarepa blanca flour (precooked corn flour, also called harina precocida and masa al instante)
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
2 cups warm water (more water may be used if necessary)
1/4 cup vegetable oil or other oil for frying
2 cups cooked chicken*, shredded into small pieces (use a Gluten-free rotisserie chicken or 2 poached breasts)
2 large ripe avocados, pitted, peeled and cut into 1/2 inch dice
2 Tablespoons minced fresh cilantro
3 green onions, white part only, thinly sliced
2 Tablespoons fresh lime juice
1/2 teaspoon ancho chili powder
salt and pepper
1. Preheat Oven and Mix Dough: Preheat oven to 400 degrees. In a medium bowl, whisk flour, salt and baking powder together. Slowly stir in water until dough forms.
2. Form Arepas :Shape dough into 8 equally sized balls, then flatten each to a 1/2 thickness, about 3 inches in diameter.
3. Fry Arepas: Heat oil in a large non-stick skillet over medium-high heat. When oil shimmers, place 4 arepas in pan and cook on both sides until golden brown, 5 -6 minutes per side. Place cooked arepas on a baking sheet lined with parchment paper and repeat with remaining dough.
4. Bake Arepas: Bake arepas for 10 minutes (they should sound hollow when tapped on the bottom) then split hot arepas open with a sharp knife (like you would an English Muffin) and enjoy with your choice of filling!
5. Make Filling: Mix chicken, avocado, cilantro, scallions, lime juice and chili powder together in a large bowl. Season with salt and pepper to taste.6. Fill arepas and Serve: Stuff about 2 tablespoons filling into each warm arepas and serve.
*Cook chicken breasts in a large non-stick skillet over medium-high heat until browned, about 6 minutes. Flip chicken, add 1/2 cup water and cover. Reduce heat to medium-low and simmer until water is evaporated and chicken is cooked through, about 10 more minutes. Remove chicken from pan an place on a plate to cool. Deglaze pan with 1/2 cup water or broth, scraping up any browned bits. Remove from heat. Shred chicken with two forks and return chicken to pan. Toss chicken with juices to coat. Continue with recipe as directed in step 5.
