Venezuelan Arepas With Chicken Avocado

I made papusas the other day  and bought Masa Harina. This is what you use to make tamales and other Latin dishes. Masa Harina comes in a bigger bag so I needed another recipe to use the flour. I found this recipe and it was delicious! Seriously just give it a try!


2 Chicken Breasts, Cooked and Shredded (1 lb)

Arepas
3 C white corn flour (Masa Harina or any brand of it, Masarepa)
3 1/4 C warm water
1 tsp salt
oil

Avocado Filling
2 Avocados
1 Tbs Mayo (I need to make this again and decide if I will actually add this at all)
1 Tbs + 1 tsp fresh lime juice
1/2 red bell pepper, chopped
3 Tbs white onion, chopped
3 Tbs cilantro, chopped
1/2 jalapeno pepper, chopped (optional)
2 tsp minced garlic
1/2 tsp salt (to taste)
pepper (to taste)

Cook the chicken however you may like and shred. Make the arepas. Preheat the oven to 350. Pour warm water into a large bowl. Stir in salt to dissolve. Pour the corn flour/Masa Harina in and start kneading (It is very soft if you have never used this type of flour before) Squeeze out any lumps with your hands. Allow the dough to sit for 3-5 minutes. Divide dough into 8-12 pieces depending on how big you want the arepas. Roll the piece into a ball and then pat them down into discs with your hand. Press your thumbs around the outside of the disc to form an edge. Discs should be about 4 inches in diameter. Set discs on a baking sheet as you form them.
Add oil to a skillet and heat. Put the arepas in the skillet to brown. About 4 minutes per side or until they have brown spots on each side. Set them back on the baking sheet. Sear each arepa. Put them in the oven on the baking sheet or directly on the racks. Cook for 15-20 minutes or until they are cooked through. Take them out and let cool. In the meantime make the avocado filling.
Filling: In a medium bowl smash the avocados. Then add the mayo and lime juice. Add the chopped bell pepper, onion, cilantro, jalepeno, garlic, and shredded chicken. Salt and pepper to taste.

Cut open the arepas and fill them with the avocado mixture and eat!

Brazilian Lemonade (Limeade)

6 C cold water
1 C sugar
4 limes
1/2 C sweetened condensed milk

Mix together the water and sugar. Wash limes thoroughly, you can use soap or not. You will be using the whole lime. Cut the eds off the limes and throw away. Cut the limes into fourths or eighths. Place 1/2 of the limes in the blender. Add half of the sugar water. Blend together a few seconds. Pour out the mixture through a fine mesh strainer over the pitcher you plan on using. Use your hands or spoon to press the limes to get all the juice out and into the pitcher. Repeat with the remaining limes and sugar water. Add the sweetened condensed milk. If it is too bitter, add more milk. Serve immediately.

Instapot Thai Chicken with Rice

Just so you know ginger is always an optional ingredient in our house. Most times we just leave it out.

2 Tbs Olive Oil
4 pieces of Chicken (2lbs)
1 C uncooked white rice
2 C chicken broth
1/2 C Sweet Chili Sauce
3 Tbs soy sauce
1/2 Tbs vinegar
1/2 Tbs ginger minced (optional)
1/2 Tbs garlic minced
1 tsp lime juice
1 tsp Sriracha or hot sauce

Optional Toppings 
Cilantro
Zucchini shredded
Carrots shredded
Peanuts

Select the saute setting on the instapot and add the olive oil. Sear the chicken for 2-3 minutes on each side. Remove chicken. Meanwhile mix together the sweet chili sauce, soy sauce, vinegar, ginger, garlic, lime juice, and sriracha. Mix the chicken in the sauce. Put rice in the Instapot and put the chicken and sauce over the rice. Add the broth. Close the lid and use the manual or pressure cook setting on high and cook for 10 minutes. Use natural release. Top with cilantro, zucchini, carrots, and peanuts. Add soy sauce to taste. (Don't forget the peanuts, they are so delicious!)