The very best components of chukar salad and guacamole are mixed on this excellent summertime dish
5 years in the past, I constructed up my hot-weather wild sport recipe repertoire. I’ve at all times been a really seasonal eater and was raised to consider there’s something essentially fallacious with consuming watermelon in January or collard greens in July. It occurred to me that each recipe I saved in common rotation, together with chukar marsala, wooden duck gumbo, and fried quail with mashed potatoes and pan gravy, was higher suited to wintery evenings by the fireplace than a summer time evening on the patio. That simply wouldn’t do. So, I got down to repair it.
I nonetheless bear in mind the primary time I had reina pepiada. As a lifelong rooster salad lover, my thoughts was blown. It had by no means occurred to me to take one of the best components of rooster salad, mix them with one of the best features of guacamole, and cram the entire meeting into what’s mainly pan-fried cornbread. As a card-carrying Southerner, I don’t typically really feel like I’ve been out-southern’d. However on that sizzling August day, sweating by way of my shirt on the service window of a Venezuelan meals truck, I felt it.
It could be a couple of extra years earlier than that core meals reminiscence would encourage me to strive the recipe out on some chukar that I wanted to filter out of the freezer, however the outcomes had been greater than definitely worth the wait. This recipe could be simply scaled to feed a crowd; the filling could be made as much as three days upfront and refrigerated. It’s best loved outside with a cooler filled with chilly cervezas helpful.
Arepas con Chukar Reina Pepiada
Getting ready chukar on this Venezuelan recipe makes for a summery upland meal
Reina pepiada
1 ripe avocado½ white onion finely diced1 lime juicedContemporary cilantro2 tbsp mavesa mayo
Warmth 2 tbsp olive oil in a high-walled saute pan over medium-high warmth till it shimmers. Whereas the oil is heating up, season quartered chukar with salt and pepper on all sides.
Brown the chukar items on all sides. The objective right here is to get good shade on the meat with out cooking it all through.
After getting flipped the meat, add your garlic cloves, half a white onion, chiles de arbol, and a bay leaf to the pan. Saute with the chukar till aromatic, 1 or 2 minutes.
Add the water to the pan and scrape its backside to deglaze it. Scale back warmth to low, cowl, and braise chukar items for 20 to half-hour.
Whereas the meat is braising, begin making the reina pepiada. Finely cube one half of a white onion. Spoon the avocado out of its shell and right into a mixing bowl, and add 1 tsp salt and lime juice. Mash the avocado, including the white onion and cilantro as soon as completed. Stir within the mayo.
Take away the meat from the pan and put aside to chill. As soon as cool sufficient to deal with, shred the meat into bite-sized items and place it in a mixing bowl, discarding any bones or connective tissue. End the reina pepiada by tossing the chukar meat within the avocado-mayo combination. Put aside.
To make the arepas, add masarepa, heat water, and salt to a mixing bowl. Stir to mix. Cowl it with a kitchen towel and let it stand for 10 minutes.
Divide the dough into parts roughly equal to the dimensions of a lemon. Use a round movement to form every ball right into a flat disk about 4 or 5 inches throughout and 1/2 inch thick.
Soften 1 tbsp of impartial oil and 1 tbsp butter in a cast-iron skillet over medium-high warmth.
Fry the arepas for about 5 minutes per facet or till golden brown and cooked by way of.
Open the arepa with a butter knife, just like opening a pita, and stuff with the reina pepiada. Get pleasure from!
Energy: 892kcalCarbohydrates: 53gProtein: 46gFats: 56gSaturated Fats: 14gPolyunsaturated Fats: 12gMonounsaturated Fats: 26gTrans Fats: 0.1gLdl cholesterol: 238mgSodium: 800mgPotassium: 995mgFiber: 8gSugar: 2gVitamin A: 606IUVitamin C: 14mgCalcium: 128mgIron: 7mg
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