Reina Pepiada Arepa Chips
Chef Edgar Leal of Cacao Restaurant – Coral Gables, FL
Adapted by StarChefs
Yield: 4 Servings
- 1 Tablespoon vegetable oil
- 1 cup onions, diced
- 2 Tablespoons garlic, minced
- 12 ounces white meat chicken, finely diced
- 4 Tablespoons homemade mayonnaise (or substitute commercial mayonnaise)
- 1 teaspoon Tabasco sauce
- 1 ripe avocado
- 2 Tablespoons fresh cilantro, chopped
- Salt and pepper
- 1 cup Harina Pan corn flour
- 1 cup water
- 1 teaspoon olive oil
Heat a sauté pan on medium heat. Add vegetable oil, onions and garlic
and cook until caramelized. Add the chicken, season with salt and pepper,
and cook for 10 minutes while stirring with a wooden spoon. When the chicken
is done, remove from heat and transfer to a bowl to cool in the refrigerator.
Once the chicken has cooled, mix it with homemade mayonnaise, Tabasco sauce
and salt and pepper.
In another bowl, mash avocado and cilantro with a fork, and season mixture
with salt and pepper.
For arepa chips:
Add corn flour, water and olive oil to a bowl. Mix the ingredients and
knead dough until it forms a uniform ball. On a Silpat, roll out dough
with a rolling pin until it is very thin. Cut dough into round circles
using a cookie cutter.
In a preheated 400°F oven, bake circles on the Silpat for 8 minutes.
The chips are ready when they are almond colored.
For presentation, assemble a four-tier tower, placing an arepa chip on
the bottom, then adding a small amount of chicken, mashed avocado and
topping with another chip. Repeat this four times. When finished, garnish
with cilantro oil or additional chopped cilantro.
A fruity New Zealand Sauvignon Blanc such as the Huia Sauvignon Blanc
Place chicken mixture in a sealed plastic container. Since it contains
mayonnaise, put it at the bottom of your cooler where it is the coldest
and remove just prior to serving. Place avocado mixture in a separate
plastic container. If desired, add freshly squeezed lemon or lime juice
to the avocado to prevent discoloration. Also, press a piece of plastic
wrap onto the surface of the avocado mixture to keep it from turning brown.
Wrap arepa chips in aluminum foil or place in an airtight container. Assemble
the dish once you have reached your picnic destination, or for a more
casual outing, just serve the chicken and avocado with the chips on the