Reina Pepiada: Venezuelan Arepas with Chicken and Avocado Recipe
Reina Pepiada is a classic Venezuelan dish featuring fluffy, golden arepas filled with a creamy and flavorful avocado chicken salad. This recipe combines shredded poached chicken, ripe avocados, fresh lime juice, and a blend of vibrant vegetables and herbs to create a deliciously satisfying meal perfect for any time of day.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Venezuelan
Ingredients
Avocado Chicken Salad
- 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
Arepas
- 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
Instructions
- Combine the avocado chicken salad ingredients: In a medium bowl, mash the avocados with the mayonnaise and lime juice until smooth. Add the shredded chicken, diced red bell pepper, finely chopped white onion, cilantro, jalapeño, and minced garlic. Season with kosher salt and freshly ground black pepper to taste. Mix well, cover, and refrigerate until ready to use.
- Preheat the oven: Set your oven to 350ºF (175ºC) and position a rack in the center.
- Prepare the arepa dough: In a large bowl, pour warm water and dissolve the kosher salt. Gradually stir in the precooked white corn flour, immediately kneading with your hands to remove lumps and form a smooth dough. Let it rest for 3-5 minutes to hydrate.
- Form the arepas: Divide the dough into 8 equal pieces. Roll each into a ball, then flatten between your hands to form discs about 3 1/2 to 4 inches in diameter and 1/3 to 1/2 inch thick. Press your thumbs around the edge to create a vertical rim. Place formed discs on a platter or baking sheet. If dough cracks, add a bit more warm water and knead again.
- Fry the arepas: Lightly oil a large non-stick skillet or cast iron pan and heat over medium. Fry the arepas in batches, about 4 minutes per side, until golden spots appear and they start to brown slightly. Transfer to a platter or baking sheet as you finish each batch.
- Bake the arepas: Once all arepas have been fried, place them directly on the oven rack and bake for 15-20 minutes until puffed and the exterior forms a taut, crisp skin. Remove from oven and let cool slightly until warm but manageable.
- Assemble and serve: Carefully slice the arepas horizontally to create a pocket. Fill generously with the chilled Reina Pepiada avocado chicken salad. Serve immediately while still warm and enjoy this classic Venezuelan delight!
Notes
- If the dough feels dry or cracks while shaping, add warm water a tablespoon at a time to achieve pliability.
- The poached chicken can be homemade or store-bought cooked chicken shredded finely.
- Adjust jalapeño quantity to control the heat level in the filling.
- For a richer flavor, use ripe Haas avocados and fresh lime juice.
- Arepas can also be grilled or baked solely, but this recipe uses frying followed by baking for best texture.
- Leftover arepas can be stored tightly wrapped and reheated in a skillet or oven.
