Reina Pepiada Arepas

About This Recipe

Reina pepiada is the iconic Venezuelan arepa filling, a creamy mixture of shredded chicken, avocado, mayonnaise, lime and herbs tucked into a warm corn arepa. The name reportedly honors a beauty queen, but the dish itself is pure everyday comfort: soft, savory, rich, bright and easy to eat with your hands. The arepa gives you a crisp shell and tender center; the filling brings cool creaminess and freshness. Because the filling is so simple, the quality of the chicken and avocado matter. Good lime juice keeps everything lively, and a little onion or scallion adds a gentle bite. The arepa dough is easy to mix and shape, which makes this a great entry point into Venezuelan cooking.

Ingredients

Serves 4

• 2 cupspre-cooked cornmeal (masarepa)
• 2.5 cupswarm water
• 1 tspsalt
• 2 cupsshredded cooked chicken
• 1ripe avocado(mashed)
• 3 tbspmayonnaise
• 1 tbsplime juice
• 2 tbspcilantro(chopped)
• 2scallions(thinly sliced)

Instructions

1. 1

   Make the arepa dough

   Mix masarepa, water and salt until smooth. Rest 5 minutes.

2. 2

   Shape and cook

   Form thick discs and cook on a lightly oiled skillet 5 minutes per side until golden and crisp.

3. 3

   Make the filling

   Mix chicken, avocado, mayonnaise, lime juice, cilantro and scallions.

4. 4

   Fill and serve

   Split the arepas and pack them generously with the chicken salad.

Variations

• •

  Swap chicken for tuna for a faster pantry version.

• •

  Add diced celery for extra crunch.

Storage

Store arepas and filling separately up to 2 days. Reheat the arepas in a skillet.

Frequently Asked Questions