1
Pour water into a large pot enough to cover the ingredients halfway, and bring to a boil over high heat. Add 1 tbsp salt, then the onion, carrot, celery, red pepper, garlic and green onion. Simmer for 40 minutes to make a flavorful broth. Then add the chicken breasts and braise for another 30 minutes.
2
While the broth cooks, prepare the arepa dough. In a large bowl combine 900 ml water with a pinch of salt. Gradually add the cornmeal, stirring constantly by hand until a uniform, soft but non‑sticky dough forms. Let it rest for 3 minutes. Divide into 10 portions, shape into balls, cover with a towel and set aside.
3
Remove the chicken with a slotted spoon and let it cool. Strain the broth, discarding solids, and measure 100 ml. Cool or freeze the remaining broth for other dishes. Shred the cooked chicken with two forks, transfer to a bowl, add 100 ml broth, mayonnaise and lemon juice. Mix well, further breaking up the chicken.
4
Press the dough balls between your palms to form flat discs about 1.5 cm thick. Place them in a heated skillet over medium heat (cook in batches). Fry for 5 minutes per side until they puff up, turn golden and sound hollow when tapped. Keep the cooked discs under a kitchen towel to stay warm while you cook the rest.
5
While the arepas cook, prepare the avocado topping: coarsely chop the avocado flesh, then mix it with lime juice, olive oil, mustard, and salt and pepper to taste.
6
Slice the warm arepas lengthwise along one edge, spread them with the avocado topping, then the chicken‑mayonnaise, and garnish with cilantro leaves.

Source: bbcgoodfood.com

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