Chicken Salad Stuffed Arepa

Difficulty:
1/5

Ease of preparation rating: Easy.

Yield:  6 servings.

Ingredients:

3 chicken breasts, skinless and boneless

2 cups (470 ml) chicken stock

1 ripe avocado, pitted and chopped

1 tablespoon (15 ml) lime juice

1 1/2 tablespoons (30 ml) chopped fresh cilantro

1 1/2 tablespoons (30 ml) chopped fresh parsley

½ cup (120 ml) chopped sweet peppers

2 tablespoons (30 ml) finely chopped red onion

2 green onions, finely chopped

1 tablespoon (15 ml) chopped chives

Salt and pepper

6 warm Arepas

 

Method:

Heat chicken and chicken stock in a small saucepan over medium-high heat.  Bring to simmer and reduce heat to hold at simmer.

Cook for twenty to thirty minutes, until chicken is no longer pink, remove chicken rest for five minutes.

Using two forks, shred chicken into small strands, then cool, uncovered, in refrigerator.

Once cool, remove from refrigerator, and mash together with avocado, lime juice, cilantro, parsley, sweet peppers, red onion, green onions, and chives.

Season with salt and pepper.

Warm arepas and cut in half horizontally.

Spoon chicken salad into the arepas, and serve immediately.