Arepas with Shredded Chicken and Avocado

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 2 cup chicken broth
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cumin
• ½ tsp salt
• ¼ tsp black pepper
• 2 cup Pre-cooked white cornmeal (P.A.N. Harina Blanca)
• 2½ cup warm water
• 1 tsp salt
• 2 tbsp olive oil
• 2 avocados, ripe
• 1 tbsp lime juice (optional)
• 2 tbsp cilantro, chopped (optional)

Steps

1. Place chicken breasts in a pot, cover with chicken broth, and add garlic powder, onion powder, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until chicken is cooked through.
2. Remove chicken from broth, let cool slightly, then shred using two forks. Set aside.
3. In a large bowl, combine the pre-cooked cornmeal with warm water and salt. Mix well and knead for a few minutes until a smooth, firm dough forms. Let rest for 5 minutes.
4. Divide the dough into 8 equal portions and shape each into a thick, round patty, about 3-4 inches in diameter and 1/2 inch thick.
5. Heat olive oil in a large skillet over medium heat. Cook the arepas for 5-7 minutes per side, until golden brown and crispy on the outside.
6. Carefully slice each arepa horizontally about three-quarters of the way through, creating a pocket.
7. Mash the avocados with lime juice and a pinch of salt (if using).
8. Fill each arepa with shredded chicken and a generous spoonful of mashed avocado. Garnish with cilantro if desired, and serve warm.