Description
This Homemade Arepa with Reina Pepiada is a delightful Venezuelan dish featuring crispy, golden cornmeal patties filled with a creamy and flavorful chicken and avocado salad. Perfect for a satisfying lunch or dinner, these arepas combine simple ingredients and easy cooking techniques to create a comforting and authentic meal.
Ingredients
Scale
Arepas Dough
- 2 cups pre-cooked white cornmeal (P.A.N. brand or similar)
- 2½ cups warm water
- 1 teaspoon salt
- 1 tablespoon vegetable oil (plus extra for cooking)
Reina Pepiada Filling
- 2 cups cooked chicken (shredded)
- 1 ripe avocado (peeled and pitted)
- ¼ cup mayonnaise
- 1 small onion (finely chopped)
- ¼ cup cilantro (finely chopped)
- 1 jalapeño (seeded and finely chopped, optional)
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Prepare Arepas Dough: In a large bowl, combine the pre-cooked white cornmeal, salt, and vegetable oil. Gradually pour in the warm water while stirring continuously until a smooth and homogenous dough forms. Allow the dough to rest for 5 minutes to hydrate fully.
- Form the Arepas: Divide the dough into six equal portions. Shape each portion into a ball, then flatten them gently to discs about 4-5 inches in diameter and approximately ½ inch thick.
- Cook the Arepas: Preheat a large skillet over medium heat and lightly brush it with vegetable oil. Place the arepas in the skillet and cook for 6-7 minutes on each side, or until golden brown and crispy. For additional crispiness, optionally transfer the arepas to a preheated oven at 350°F (175°C) and bake for 10-15 minutes.
- Make Reina Pepiada Filling: In a mixing bowl, combine shredded chicken, finely chopped onion, cilantro, and jalapeño if using. Separately, mash the ripe avocado with mayonnaise and lime juice until smooth. Mix the avocado mash into the chicken mixture thoroughly. Season with salt and pepper according to your taste preferences.
- Assemble Arepas: Slice an opening on one side of each cooked arepa to create a pocket. Stuff each pocket generously with the Reina Pepiada filling, ensuring the filling is evenly distributed.
- Serve: Serve the filled arepas immediately while warm. They can also be kept covered to retain heat until ready to eat.
Notes
- Using warm water when mixing the dough helps the cornmeal hydrate better and results in a smoother dough.
- Optionally, bake the arepas after pan-cooking for a crispier exterior and thorough cooking.
- The jalapeño is optional; omit or adjust according to your spice preference.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Arepas are best enjoyed fresh but can be refrigerated and reheated by toasting or baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Venezuelan
Keywords: Arepa, Reina Pepiada, Venezuelan recipe, chicken avocado filling, cornmeal patties, traditional arepas
