Arepa "Reina Pepiada"

Place the chicken breast in a saucepan, cover with chicken stock, bring to a boil and simmer over low heat for 15–18 minutes, until the meat is fully cooked through. Let the chicken cool in the stock for 15 minutes, then shred it into thin strands.

For the dough, dissolve the salt in the water, gradually add the cornmeal and knead by hand into a soft, smooth, lump-free mass. Cover and let rest for 5 minutes so the flour absorbs the water.

Divide the dough into 4 portions, roll into balls and flatten with your palms into discs about 1.5 cm thick.

Grease a skillet with oil and heat over medium heat. Cook the arepas for 5–6 minutes on each side until golden brown; if needed, cover with a lid for the last 2 minutes so the centre cooks through.

Mash the avocado flesh with a fork, leaving some small chunks. Add the shredded chicken, mayonnaise, finely chopped onion, cilantro, lime juice and black pepper, then mix gently.

Make a side slit in each hot arepa without cutting all the way through, and fill with the Reina Pepiada filling. Serve immediately.