Name: Reina Pepiada: Venezuelan Arepas with Chicken and Avocado Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Venezuelan
Ingredients: 2 Haas avocados, peeled and pitted; 2-3 tablespoons mayonnaise; 1 tablespoon plus 1 teaspoon fresh lime juice; 1 half batch homemade poached chicken, shredded (or 2 cups shredded cooked chicken); 1/2 red bell pepper, seeds and ribs removed, diced; 3 tablespoons finely chopped white onion; 3 tablespoons finely chopped cilantro; 1/2 jalapeño pepper, seeds and ribs removed, finely chopped; 2 teaspoons finely minced garlic (2 medium cloves); 1/2 teaspoon kosher salt or more, to taste; Fresh ground black pepper, to taste; 3 cups precooked white corn flour (P.A.N. or Masarepa); 3 1/4 cups warm water; 1 teaspoon kosher salt; Cooking oil such as light olive oil, canola or avocado oil for frying

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If you’ve been craving a dish that brings together creamy avocado, tender shredded chicken, and the irresistible charm of a golden arepa, look no further than this Reina Pepiada: Venezuelan Arepas with Chicken and Avocado Recipe. This beloved Venezuelan classic offers a delightful fusion of textures and flavors that dance on your palate, balancing the rich, zesty avocado chicken salad with the lightly crisp and pillowy cornmeal pockets. Whether you’re new to arepas or a seasoned fan, this recipe will quickly become a favorite in your kitchen, perfect for sharing with friends and family on any occasion.

Ingredients You’ll Need

A clear glass bowl filled with a creamy, light green mixture that has visible small pieces of red and dark green herbs spread throughout, giving it a textured, mixed appearance. A silver fork is partly dipped into the mixture from the left side of the bowl. Behind the bowl, two halves of a light green lime are placed close together on a white marbled surface. The focus is on the mixture inside the bowl. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward, yet each one plays a crucial role in building the authentic taste and irresistible texture of the dish. From fresh produce to pantry staples, they’re all about enhancing every bite of your arepas and filling.

2 Haas avocados: Ripe and creamy, they form the luscious base of the Reina Pepiada filling.
2-3 tablespoons mayonnaise: Adds smoothness and a touch of tanginess to the avocado chicken mixture.
1 tablespoon plus 1 teaspoon fresh lime juice: Brightens the filling with a fresh citrus zing, preventing avocado browning.
1 half batch homemade poached chicken, shredded (or 2 cups shredded cooked chicken): Tender and flavorful protein that makes this dish hearty.
1/2 red bell pepper, diced: Adds a pop of color and subtle sweetness.
3 tablespoons finely chopped white onion: Brings a mild sharpness and crunch to the filling.
3 tablespoons finely chopped cilantro: Infuses the salad with fresh, herbaceous notes.
1/2 jalapeño pepper, finely chopped: A gentle kick of heat, balanced perfectly with the creaminess.
2 teaspoons finely minced garlic: Provides aromatic depth and flavor.
1/2 teaspoon kosher salt (or to taste): Enhances every ingredient’s natural flavors.
Fresh ground black pepper (to taste): For a subtle warm spice finish.
3 cups precooked white corn flour (P.A.N. or Masarepa): Essential to making authentic arepa dough with ideal texture.
3 1/4 cups warm water: Hydrates the corn flour, critical for soft dough formation.
1 teaspoon kosher salt: Seasoning for the arepa dough to bring out its natural corn flavor.
Cooking oil (light olive, canola, or avocado): For frying the arepas to golden perfection.

How to Make Reina Pepiada: Venezuelan Arepas with Chicken and Avocado Recipe

Step 1: Prepare the Avocado Chicken Salad

Start by mashing together the avocados, mayonnaise, and fresh lime juice in a medium bowl until smooth and creamy. This mixture forms the heart of the Reina Pepiada filling, rich with avocado’s buttery texture and a slight tang from the lime and mayo. Next, gently fold in the shredded chicken along with the diced red bell pepper, chopped white onion, cilantro, jalapeño, and minced garlic. This combination balances creaminess with a fresh crunch and a hint of heat. Season generously with kosher salt and pepper to taste, cover, and chill in the refrigerator to let those flavors meld beautifully.

Step 2: Make the Arepa Dough

While the filling chills, preheat your oven to 350ºF and position the rack in the center. In a large bowl, dissolve salt in warm water, then immediately add your corn flour. Knead vigorously with your hands, ensuring there are no lumps and the dough is smooth but not sticky. Let the dough rest for 3 to 5 minutes—this short wait makes shaping much easier.

Step 3: Shape the Arepas

Divide the dough into eight equal pieces. Roll each piece into a ball, then press between your hands to form discs about 3 1/2 to 4 inches wide and roughly 1/3 to 1/2 inch thick. Press your thumbs gently around the edges to build a defined rim, which helps the Reina Pepiada filling stay nestled inside. If your dough cracks or feels dry, add a little more warm water and knead again until supple.

Step 4: Fry the Arepas

Heat a lightly oiled skillet over medium heat. Once hot, work in batches to fry the arepas about 4 minutes on each side, until golden brown spots appear and their outsides develop a lovely crispness. Set the fried arepas aside on a platter or baking sheet.

Step 5: Bake Until Puffy and Perfect

Transfer the fried arepas directly onto the oven rack and bake for 15 to 20 minutes. This step allows them to puff up slightly and achieve a taut, sturdy crust that holds all the delicious filling without cracking. When done, take them out and let them cool just enough so you can handle them comfortably.

Step 6: Assemble Your Reina Pepiada Arepas

Slice each arepa horizontally, creating a pocket that’s perfect for generous scoops of that luscious avocado chicken salad. Fill each arepa and serve warm to enjoy the full symphony of creamy, tender, and crispy textures in every bite.

How to Serve Reina Pepiada: Venezuelan Arepas with Chicken and Avocado Recipe

The image shows two arepas filled with a chunky mixture of shredded chicken, green avocado, and bits of red pepper, each arepa having a slightly crispy golden-brown outer layer with light grill marks. Behind them, there is a stack of five plain, round arepas with a soft texture and golden spots on their white surface. Fresh cilantro leaves are placed in front on a wooden board, which adds a touch of green to the scene. The background is a plain dark color that makes the arepas stand out clearly. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding fresh garnishes elevates your Reina Pepiada spectacularly. A sprinkle of extra chopped cilantro provides a fresh herbal note, while thin lime wedges on the side invite an extra burst of citrus if desired. For a subtle crunchy contrast, add some thinly sliced radishes or a few jalapeño rings on top of the filling.

Side Dishes

This dish pairs beautifully with vibrant sides like a simple tomato and cucumber salad, a tangy pickled slaw, or even black beans simmered with cumin and garlic. These sides add additional colors, flavors, and nutritional balance, making your meal even more festive and satisfying.

Creative Ways to Present

If you want to impress guests, consider serving the Reina Pepiada filling in small mason jars alongside mini arepa rounds for a fun “build-your-own” experience. Alternatively, slice arepas into bite-sized pieces and skewer them with toothpicks alongside the filling for delicious finger food at parties.

Make Ahead and Storage

Storing Leftovers

Store any leftover avocado chicken filling in an airtight container in the refrigerator for up to 2 days. The arepas themselves are best stored separately at room temperature wrapped loosely in foil to preserve their texture.

Freezing

You can freeze unfried arepas by placing them on a baking sheet lined with parchment and freezing until firm. Then, transfer to a freezer bag. When ready, thaw completely in the fridge and fry as usual. The filling is not recommended for freezing because the avocado can change texture.

Reheating

To reheat, warm the arepas in a preheated oven at 350ºF for 8 to 10 minutes until crisp and heated through. Reheat the filling gently in a microwave or on the stovetop, stirring occasionally to maintain creamy consistency. Assemble just before serving to keep the texture fresh and delicious.

FAQs

Can I use rotisserie chicken instead of poached chicken in this Reina Pepiada recipe?

Absolutely! Rotisserie chicken works wonderfully as a convenient substitute and adds delicious smoky notes to the filling, maintaining the authentic taste and texture.

What type of avocado is best for this recipe?

Haas avocados are the perfect choice because of their creamy texture and rich flavor, which blend seamlessly with the other filling ingredients.

Are there vegetarian alternatives to the chicken in Reina Pepiada?

Yes! You can replace chicken with grilled or roasted mushrooms, jackfruit, or even chickpeas for a vegetarian twist that still delivers satisfying texture and flavor.

Can I prepare the filling and dough a day ahead?

Yes, you can prepare both in advance. Keep the filling refrigerated and store the dough covered at room temperature. Shape and cook the arepas just before serving for the best results.

What’s the best way to get the arepas crispy on the outside but soft inside?

Frying the arepas first to brown each side, then baking them in the oven allows a crispy crust to develop while ensuring the interior stays tender and fluffy.

Final Thoughts

There’s something truly special about the Reina Pepiada: Venezuelan Arepas with Chicken and Avocado Recipe that invites you to slow down and enjoy every bite. It’s a celebration of fresh ingredients, simple techniques, and bold flavors all wrapped inside a warm, fluffy arepa. Give this recipe a try—your taste buds are in for a treat, and your kitchen will quickly become the new happy place for everyone craving a delicious Venezuelan classic!