Arepa reina pepiada (chicken mayo & avocado)

Method

• step 1

  For the filling, fill a large saucepan half-full with water and set over a high heat. Add 1 tbsp salt and bring to the boil. Add the onion, carrot, celery, pepper, garlic and spring onions. Boil for 40 mins to make a stock. Add the chicken breasts and simmer for a further 30 mins.

• step 2

  Meanwhile, for the arepas, mix 900ml water with a generous pinch of salt in a large bowl. Gradually add the harina, gently mixing with your hands until a smooth dough is formed – it should be soft but not sticky. Leave to rest for 3 mins. Separate into 10 pieces and shape into balls. Cover and set aside.

• step 3

  Remove the chicken from the stock using a slotted spoon and leave to cool. Strain the stock, discarding the solids, then measure 100ml into a jug (chill or freeze the rest of the stock to use in another recipe). Shred the poached chicken using two forks, then tip into a bowl with the 100ml stock, the mayonnaise and lemon juice. Mix together well, breaking up the chicken a bit more as you do.

• step 4

  Press the arepa dough balls between your palms into large patties, about 1.5cm thick. Arrange as many as you can comfortably fit into a hot griddle or large frying pan over a medium heat (you'll need to do this in batches). Cook for 5 mins each side until starting to puff up and turn brown. When ready, they should sound hollow when tapped. Wrap to keep warm while you cook the rest.

• step 5

  Meanwhile, for the avocado topping, roughly chop the avocado flesh, then mix with the lime juice, olive oil, mustard and seasoning to taste.

• step 6

  Split the warm arepas at one end, then fill with the avocado topping, chicken mayonnaise and some coriander leaves to serve.