Arepa Reina Pepiada
Venezuela's iconic 'Queen Arepa' – a perfectly grilled corn patty, split and generously stuffed with a creamy mixture of shredded chicken, ripe avocado, and mayonnaise. Named in honor of Susana Duijm, Miss World 1955.
🧂 Ingredients
- 2 cups Pre-cooked white corn flour (Harina P.A.N. or similar)(This specific type of corn flour is essential for arepas.)
- 500 g Chicken breast(About 1 lb, boneless and skinless.)
- 2 Avocado(Ripe but firm, for mashing.)
- 120 ml Mayonnaise(Approximately 1/2 cup.)
- 2 tbsp Lime juice(Freshly squeezed is best.)
- 1/4 cup Fresh cilantro(Finely chopped.)
- to taste Salt
- approx. 2.5-3 cups Water(Lukewarm, for the dough.)
- 1 tbsp Olive oil or vegetable oil(For cooking the chicken.)
👨🍳 Instructions
- 1
Prepare the chicken: Place the chicken breast in a saucepan, cover with water, add a pinch of salt, and bring to a boil. Reduce heat and simmer for about 20-25 minutes, or until cooked through. Drain, let cool slightly, then shred finely using two forks or your fingers. Set aside.
⏱️ 25 minutes - 2
Make the arepa dough: In a large bowl, combine the pre-cooked corn flour and salt. Gradually add the lukewarm water, mixing with your hands until a soft, pliable dough forms. It should not be sticky. If it's too dry, add a little more water; if too wet, a bit more flour. Let the dough rest for 5 minutes.
⏱️ 10 minutes - 3
Form and cook the arepas: Divide the dough into 4 equal portions. Roll each portion into a ball, then flatten into a disc about 1.5 cm (about 0.6 inches) thick. Heat a lightly oiled griddle or non-stick pan over medium-high heat (around 190°C / 375°F). Cook the arepas for about 5-7 minutes per side, until golden brown and a crust forms. They should sound hollow when tapped.
⏱️ 15 minutes - 4
Finish the arepas: Transfer the browned arepas to a baking sheet. Bake in a preheated oven at 180°C (350°F) for 10-15 minutes, or until they are fully cooked through and firm. Remove from oven and let cool slightly.
⏱️ 15 minutes - 5
Prepare the filling: While the arepas are baking, mash the ripe avocados in a bowl until mostly smooth but with some small chunks remaining. Add the shredded chicken, mayonnaise, lime juice, chopped cilantro, and salt to taste. Mix gently until well combined. The mixture should be creamy and flavorful.
⏱️ 10 minutes - 6
Assemble the Reina Pepiada: Once the arepas are slightly cooled, carefully slice them horizontally almost all the way through, creating a pocket. Generously stuff each arepa with the chicken and avocado mixture. Serve immediately.
⏱️ 5 minutes
💡 Pro Tips
- ✓The dough should be soft and easy to handle. If it feels sticky, add a little more corn flour; if it feels dry and crumbly, add a touch more water.
- ✓Ensure the arepas develop a good crust on the griddle before baking, as this helps them cook through and hold their shape.
- ✓The filling should be creamy but still have some texture from the avocado chunks.
- ✓Arepas are best enjoyed fresh, right after assembly, when the crust is still crisp and the filling is cool.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a tablespoon of finely chopped red onion or a pinch of cumin to the filling for extra flavor.
- Incorporate 1/4 cup of cooked green peas into the chicken and avocado mixture.
- For a richer filling, use a mix of shredded chicken and shredded beef.