Description

This Homemade Arepa with Reina Pepiada recipe combines crispy, golden cornmeal patties with a creamy and flavorful shredded chicken and avocado filling. Originating from Venezuela, arepas are a versatile comfort food perfect for breakfast, lunch, or dinner. The Reina Pepiada filling features a delightful blend of avocado, shredded chicken, mayonnaise, lime juice, and fresh herbs, delivering a rich and satisfying taste experience.

Ingredients

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For Arepas:

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)

For 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

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Instructions

Prepare the Dough: In a large bowl, mix the cornmeal, salt, and vegetable oil. Gradually add the warm water while stirring until the mixture forms a smooth and homogenous dough. Allow the dough to rest for 5 minutes to hydrate thoroughly.
Shape the Arepas: Divide the rested dough into six equal portions. Shape each portion into a ball, then flatten it into a disc approximately 4-5 inches in diameter and about ½-inch thick, forming the classic arepa shape.
Cook the Arepas: Heat a large skillet over medium heat and brush with vegetable oil to prevent sticking. Place the arepas in the skillet and cook for about 6-7 minutes on each side until they develop a golden, crispy crust. For additional crispiness, you can transfer the arepas to a preheated oven at 350°F (175°C) and bake them for 10-15 minutes.
Prepare the Reina Pepiada Filling: In a mixing bowl, combine shredded chicken, finely chopped onion, cilantro, and optional jalapeño. In a separate bowl, mash the ripe avocado with mayonnaise and lime juice until smooth and creamy. Fold the avocado mixture into the chicken blend until well mixed. Season with salt and pepper according to taste.
Fill the Arepas: Using a knife, slice an opening along the side of each cooked arepa to create a pocket without cutting all the way through. Generously spoon the Reina Pepiada filling inside each pocket.
Serve: Serve the filled arepas immediately while warm. Alternatively, keep them covered to maintain warmth until ready to enjoy.

Notes

Using pre-cooked white cornmeal (such as P.A.N.) is essential for proper dough texture.
Resting the dough allows better hydration and easier shaping.
To make the arepas extra crispy, finish by baking them in the oven after pan-frying.
The jalapeño in the filling is optional; omit for a milder flavor.
Reina Pepiada is a classic Venezuelan filling named after a beauty queen; avocado and chicken create a rich and creamy texture that pairs perfectly with the crispy arepa.

Nutrition

Serving Size: 1 arepa with filling
Calories: 350 kcal
Sugar: 2 g
Sodium: 480 mg
Fat: 18 g
Saturated Fat: 3.5 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 5 g
Protein: 18 g
Cholesterol: 60 mg