Traditional Venezuelan Dishes
Venezuelan Reina Pepiada Arepas
Prepare golden-brown Venezuelan Reina Pepiada arepas, tender on the inside and filled with a creamy mixture of shredded chicken, avocado, red onion, cilantro, mayonnaise, and lemon. A homemade and abundant recipe for family breakfasts, meals, or dinners.
Reina Pepiada arepas combine a hot, golden arepa with a fresh and creamy chicken and avocado filling. Follow this traditional Venezuelan recipe to prepare eight units.
01
Ingredients
Have everything ready before you begin.
- ✓2 cups of pre-cooked white cornmeal
- ✓2 and a half cups of warm water
- ✓1 teaspoon of salt for the dough
- ✓1 tablespoon of vegetable oil
- ✓2 chicken breasts, approximately 600 g
- ✓1 large ripe avocado
- ✓1/4 of a finely chopped red onion
- ✓2 tablespoons of chopped fresh cilantro
- ✓3 tablespoons of mayonnaise
- ✓Juice of 1/2 lemon
- ✓1/2 teaspoon of salt for the filling
- ✓1/4 teaspoon of black pepper
02
Step-by-step method
- 01
Place the two chicken breasts in a pot, cover them with water and cook...
Place the two chicken breasts in a pot, cover them with water and cook over medium heat for about 20 minutes, or until they are completely white in the center and tender. Avoid boiling violently so they don't dry out.
- 02
Remove the chicken and let it cool enough to handle
Remove the chicken and let it cool enough to handle. Shred it with two forks into small strips.
- 03
While the chicken is cooking, pour the warm water into a large container...
While the chicken is cooking, pour the warm water into a large container and dissolve the teaspoon of salt. Gradually add the pre-cooked cornmeal while mixing with your fingers or a spoon.
- 04
Let the mixture rest for five minutes
Let the mixture rest for five minutes. Then, knead until you get a smooth, moist, and lump-free dough. If it cracks, add a few more drops of water; if it sticks too much, incorporate a small amount of cornmeal.
- 05
Divide the dough into eight equal portions
Divide the dough into eight equal portions. Form balls with your wet hands and flatten them into disks about 1.5 cm thick. Gently close any cracks on the edges.
- 06
Heat a large griddle or skillet over medium heat and grease it with...
Heat a large griddle or skillet over medium heat and grease it with the tablespoon of vegetable oil. Cook the arepas without overcrowding for 5 to 7 minutes on each side, until they are golden and firm.
- 07
Check the cooking by giving each arepa a gentle tap
Check the cooking by giving each arepa a gentle tap: it should sound slightly hollow and feel firm. Remove them from the griddle and wait a minute before opening them.
- 08
To prepare the filling, place in a bowl the shredded chicken, the...
To prepare the filling, place in a bowl the shredded chicken, the diced avocado, the red onion, the cilantro, the mayonnaise, the lemon juice, the salt, and the pepper.
- 09
Mix carefully to partially integrate the avocado and preserve...
Mix carefully to partially integrate the avocado and preserve some visible chunks. If desired, mash some of the avocado with a fork and leave the rest in cubes.
- 10
Make a lateral cut in each arepa without separating the two halves...
Make a lateral cut in each arepa without separating the two halves completely. Fill them generously with the chicken and avocado mixture, making sure it reaches the edges.
- 11
Serve the Reina Pepiada arepas immediately, with the crust warm...
Serve the Reina Pepiada arepas immediately, with the crust warm and the filling fresh and creamy.
- Let the dough rest for five minutes before forming the arepas.
- Cook over medium heat so the arepas brown without being raw inside.
- The chicken should be cold or barely warm before mixing it with the avocado.
- If the avocado is very ripe, mash some of it and leave the rest in cubes to achieve a creamy texture with chunks.
- Store cooked arepas and filling separately if preparing ahead of time.
- Cooked dough can be reheated in a skillet; the avocado filling is best prepared the same day.