Venezuelan Reina Pepiada Arepas
Reina Pepiada Arepas
Golden Venezuelan corn arepas split open and filled with creamy shredded chicken, ripe avocado, lime, cilantro, and a little onion.
Reina Pepiada is one of Venezuela's best-known arepa fillings: shredded chicken folded with avocado, lime, cilantro, onion, and just enough mayonnaise to make it creamy without hiding the freshness. The filling should taste bright and rich at the same time, with soft chicken and small pieces of avocado in every bite.
The arepas are made with precooked white cornmeal, not regular cornmeal or masa harina. The dough comes together quickly with warm water and salt, then rests so the cornmeal can hydrate. A brief pan-sear gives the arepas a golden crust, and a short bake finishes the inside so they split cleanly without feeling dense.
Serve the arepas warm, stuffed generously while the filling is cool or room temperature. They are hearty enough for lunch or dinner, and the filling can be made a few hours ahead as long as it is covered tightly so the avocado stays fresh.
Nutrition (per serving)
Directions
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1
Heat the oven to 375°F and line a baking sheet with parchment paper.
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2
Stir the warm water and salt in a large bowl, then gradually add the precooked cornmeal while mixing with your hand or a sturdy spoon.
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3
Knead the dough in the bowl for 2 minutes until smooth and soft, then rest it for 5 minutes so the cornmeal fully hydrates.
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4
Divide the dough into 8 portions and pat each one into a disk about 3/4 inch thick, smoothing any cracked edges with damp fingers.
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5
Heat the oil in a large skillet over medium heat and sear the arepas for 4 to 5 minutes per side, until both sides are golden and lightly crisp.
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6
Transfer the arepas to the baking sheet and bake for 10 to 12 minutes, until they sound slightly hollow when tapped.
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7
While the arepas bake, mash half of the avocado in a bowl with the mayonnaise, lime juice, onion, cilantro, garlic, black pepper, and a pinch of salt.
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8
Fold in the shredded chicken and the remaining diced avocado, tasting for more lime juice or salt if needed.
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9
Let the arepas cool for 3 minutes, split them open with a small knife, and stuff each one with the creamy chicken avocado filling.
Ingredients
- precooked white cornmeal for arepas:2 cups
- warm water:2 1/2 cups
- kosher salt:1 1/2 tsp
- neutral oil:2 tbsp
- cooked shredded chicken:2 cups
- ripe avocados, diced:2
- mayonnaise:1/3 cup
- fresh lime juice:2 tbsp
- small red onion, finely chopped:1/4 cup
- fresh cilantro, chopped:1/4 cup
- garlic clove, finely grated:1
- black pepper:1/4 tsp
Tips & Notes
- Use flour labeled precooked cornmeal for arepas, such as harina precocida; regular cornmeal will not hydrate the same way.
- If the dough cracks badly while shaping, knead in warm water 1 tablespoon at a time until it feels pliable.
- For the cleanest filling, shred poached or rotisserie chicken into small pieces before mixing with the avocado.
- Press plastic wrap directly onto leftover filling before refrigerating to slow browning.
