Arepa with Reina Pepiada (Print-Friendly Version)
Crispy cornmeal cakes filled with shredded chicken, avocado, and lime - a delicious Venezuelan classic for any mealtime.
# What You'll Need:
→ Arepas
01 -
2 cups pre-cooked white cornmeal (e.g., P.A.N. brand or similar)
02 -
2½ cups warm water
03 -
1 teaspoon salt
04 -
1 tablespoon vegetable oil, plus extra for cooking
→ Reina Pepiada Filling
05 -
2 cups cooked chicken, shredded
06 -
1 ripe avocado, peeled and pitted
07 -
¼ cup mayonnaise
08 -
1 small onion, finely chopped
09 -
¼ cup cilantro, finely chopped
10 -
1 jalapeño, seeded and finely chopped (optional)
11 -
Juice of 1 lime
12 -
Salt and pepper, to taste
# How to Make It:
01 -
In a large bowl, mix the cornmeal, salt, and oil. Gradually add the warm water, stirring until smooth and homogenous. Let the dough rest for 5 minutes.
02 -
Divide the dough into six portions. Shape each into a ball, then flatten into a disc about 4-5 inches wide and ½-inch thick.
03 -
Heat a large skillet over medium heat and brush with oil. Cook the arepas for about 6-7 minutes on each side until golden and crispy. Optionally, finish by baking in a 350°F (175°C) oven for 10-15 minutes for extra crispiness.
04 -
Combine the shredded chicken, onion, cilantro, and jalapeño in a bowl. In a separate bowl, mash the avocado with mayonnaise and lime juice until smooth. Mix the avocado blend into the chicken mixture until well combined. Season with salt and pepper.
05 -
Slice an opening on one side of each arepa to create a pocket. Generously fill each arepa with the Reina Pepiada mixture.
06 -
Serve the arepas immediately, or keep them covered to stay warm until ready to serve.
# Additional Tips:
01 -
Use pre-cooked white cornmeal for the best texture and authentic flavor.
02 -
Let the dough rest for 5 minutes to fully hydrate the cornmeal, making it easier to shape.
03 -
Cook the arepas on medium heat to achieve a crispy exterior without burning.
04 -
For extra crispiness, bake the arepas in the oven after pan-frying.
05 -
Prepare the Reina Pepiada filling while the arepas cook to save time.
06 -
Store leftover arepas in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.