Cuban Breakfast Arepas with Shredded Chicken and Avocado Crema

Ingredients

• 2 cups Arepa Flour (P.A.N.)
• 2 1/2 cups Water
• 1 teaspoon Salt
• 2 cups Shredded Cooked Chicken
• 2 tablespoons Olive Oil
• 1/2 medium Onion
• 2 cloves Garlic
• 1/2 teaspoon Cumin
• 1/2 teaspoon Oregano
• 1/4 teaspoon Smoked Paprika
• 2 medium Avocado
• 2 tablespoons Lime Juice
• 1/2 cup Sour Cream (Dairy or Dairy-Free)
• 2 tablespoons Cilantro

Instructions

1. 1In a bowl, combine the arepa flour, water, and salt. Mix well until a smooth dough forms. Let rest for 5 minutes.
2. 2Divide the dough into 8 equal portions. Shape each portion into a flattened disc, about 1/2-inch thick.
3. 3Heat a skillet or griddle over medium heat. Cook the arepas for 5-7 minutes per side, or until golden brown and cooked through.
4. 4While the arepas are cooking, prepare the shredded chicken filling. Heat the olive oil in a skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
5. 5Add the garlic, cumin, oregano, and smoked paprika to the skillet. Cook for 1 minute more, until fragrant.
6. 6Add the shredded chicken to the skillet and stir to combine. Cook until heated through.
7. 7Prepare the avocado crema. In a blender or food processor, combine the avocado, lime juice, sour cream, and cilantro. Blend until smooth and creamy.
8. 8To assemble the arepas, slice them open and fill with the shredded chicken. Top with avocado crema and serve immediately.

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