Arepa Reina Pepiada (Arepa with Shredded Chicken and Avocado)

Arepa Reina Pepiada (Arepa with Shredded Chicken and Avocado) might be just the main course you are searching for. For $2.57 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 25g of protein, 26g of fat, and a total of 433 calories. This recipe serves 6. This recipe from My Colombian Recipes requires avocado, mayonnaise, red bell pepper, and hot sauce. 125 people have tried and liked this recipe. It is a good option if you're following a gluten free and dairy free diet. Several people really liked this Latin American dish. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is tremendous. Try Arepa con Carne Desmechada (Arepa with Shredded Meat), Arepa con Huevo Frito, Hogao y Aguacate (Arepa with Egg, Avocado and Creole Sauce), and Arepa Bites with Shredded Beef and Avocado for similar recipes.

Servings: 6

 

Ingredients:

1 ripe avocado, peeled and dice, plus more for serving

3 tablespoons finely chopped fresh cilantro

1garlic clove, minced

1 teaspoon of hot sauce (optional)

2 tablespoons of lime juice

1/2 cup of mayonnaise

1 /4 cup finely diced red bell pepper

Salt and black pepper

1/4 cup chopped scallions

4 cups shredded cooked chicken

1/4 cup grated white onion

Equipment:

whisk

bowl

Cooking instruction summary:

In a bowl, mix together the cooked and shredded chicken, scallions, white onion, red bell pepper, garlic and cilantro. Set aside.In a small bowl, whisk together the mayonnaise, lime juice, avocado, hot sauce, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.To assemble: Place the arepas on a serving plate, top with the chicken and avocado mixture. Add some avocado on top and sprinkle cilantro or parsley . Serve immediately.

 

Step by step:


1. In a bowl, mix together the cooked and shredded chicken, scallions, white onion, red bell pepper, garlic and cilantro. Set aside.In a small bowl, whisk together the mayonnaise, lime juice, avocado, hot sauce, salt and pepper to taste.


Add to the chicken and mix gently until combined. Refrigerate until ready to serve.To assemble

1. Place the arepas on a serving plate, top with the chicken and avocado mixture.

2. Add some avocado on top and sprinkle cilantro or parsley .

3. Serve immediately.


Nutrition Information:

Quickview
450k Calories
27g Protein
26g Total Fat
25g Carbs
46% Health Score
Limit These
Calories
450k
23%

Fat
26g
40%

  Saturated Fat
4g
29%

Carbohydrates
25g
8%

  Sugar
15g
17%

Cholesterol
77mg
26%

Sodium
417mg
18%

Get Enough Of These
Protein
27g
56%

Vitamin C
450mg
546%

Vitamin A
11043IU
221%

Vitamin B6
1mg
75%

Vitamin K
63µg
61%

Vitamin B3
11mg
57%

Folate
197µg
49%

Vitamin E
6mg
46%

Fiber
9g
39%

Selenium
24µg
34%

Potassium
1144mg
33%

Phosphorus
296mg
30%

Vitamin B2
0.49mg
29%

Vitamin B5
2mg
25%

Manganese
0.48mg
24%

Vitamin B1
0.28mg
19%

Magnesium
73mg
18%

Zinc
2mg
17%

Iron
2mg
16%

Copper
0.19mg
9%

Vitamin B12
0.29µg
5%

Calcium
47mg
5%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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