Reina Pepiada: Venezuelan Arepas with Chicken and Avocado

An Authentic Venezuelan Recipe

This arepas recipe comes straight from the source - my good friend Sonia, who is from Venezuela. She knows my love of finding exciting dishes from around the world and invited me over and taught me how to make one of her favorite recipes from back home, Reina Pepiada: Venezuelan arepas with chicken and avocado.

I was completely blown away by how special and delicious they were! A warm and crunchy wrapper with a slightly sweet toasted corn flavor giving way to creamy avocado chicken brightened with lime juice, cilantro and other zesty Latin flavors. Heaven in every bite!

What are arepas and why are they so beloved?

Arepas are english muffin-shaped cornmeal flatbreads that are a staple of Venezuelan and Colombian cuisine. They have a mild corn flavor and are firm and crunchy on the outside, soft and tender inside. The filling is what sets them apart.

They are typically served warm from the oven, split open, and filled with a variety of savory stuffings such as shredded beef, carnitas, grated cheese, refried beans, guacamole, scrambled eggs, or chicken and avocado.

Reina Pepiada is Sonia's family favorite and Venezuela's most popular arepa. The literal translation of Reina Pepiada is "curvy queen." Apparently, as the story goes, back in 1955 a Venezuelan woman won the Miss World title. This scrumptious chicken and avocado arepa - recognized as a thing of beauty - was named in her honor.

What are arepas made of?

Arepas are made from just three ingredients: Masarepa, which is a special formulated pre-cooked corn meal flour - plus water and salt.

Masarepa is sold under the popular P.A.N. brand which is readily available at multiple stores, including Stop & Shop. Or you can order P.A.N. online.

How to make arepas

Here are the steps:

1. Mix the dough: corn flour, water and salt
2. Form the arepas: roll and then pat into discs
3. Fry: brown them in a skillet
4. Finish cooking them in the oven
5. Fill and enjoy!

I was surprised at how much I enjoyed sinking my hands into the bowl of warm water and corn flour and kneading. Sonia commented, too, about how this part of the recipe - the feeling of the dough in her hands and the smell of the warm corn flour - transports her back home to Venezuela and back to her grandmother's kitchen, where she learned to cook arepas.

After you shape the arepas, you sear them in a hot skillet with just a bit of oil. Sonia explained that you just want to seal them and get them a little brown.

Once they're seared, they finish cooking in a hot oven for 15-20 minutes

Remove the arepas from the oven, split them open, stuff them, and enjoy them while they're still warm.

Arepas Venezolanas

In Venezuela you can find arepas for every occasion - arepas appetizers, arepas for breakfast, lunch, dinner, or snacks. There are also many restaurants around town called areperas, where you can grab a quick arepa with the filling of your choice.

Once you learn how to make arepas, you can get creative with what you put inside. Butter and queso blanco (or substitute feta) is another version that Sonia recommended to me.

What to Serve with Arepas

Arepas are delicious on their own, but if you want to expand the meal for a special occasion or gathering of friends or family, here are some great side dishes to consider: black beans or refried beans, fried plantains, guacamole, pico de gallo, a crisp green salad, rice.

If you make these arepas, I hope you'll come back to leave a star rating and a comment. I'd love to know what you think!

Recipe

Reina Pepiada: Venezuelan Arepas with Chicken and Avocado

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 18 reviews

• Author: Lisa Goldfinger
• Total Time: 1 hour 15 minutes
• Yield: 6-8 servings 1x

Print Recipe

Description

This authentic arepa recipe brings the vibrant flavors of Venezuela to your table. These popular cornmeal flatbreads are naturally gluten free and so delicious, especially when they're filled with creamy zesty Venezuelan reina pepiada (avocado chicken salad). Once you get the hang of making arepas, try other fillings too. (Suggestions below and in the post.) Get ready to enjoy a delicious taste of Venezuela!

---

Ingredients

Units USM Scale 1x2x3x

For The Avocado Chicken Salad

• 2 Haas avocados, peeled and pitted
• 2-3 tablespoons mayonnaise
• 1 tablespoon plus 1 teaspoon fresh lime juice
• 1 half batch homemade poached chicken, shredded (or 2 cups shredded cooked chicken)
• ½ red bell pepper, seeds and ribs removed, diced
• 3 tablespoons finely chopped white onion
• 3 tablespoons finely chopped cilantro
• ½ jalapeño pepper, seeds and ribs removed, finely chopped
• 2 teaspoons finely minced garlic (2 medium cloves)
• ½ teaspoon kosher salt or more, to taste
• Fresh ground black pepper, to taste

For The Arepas

• 3 cups precooked white corn flour (P.A.N. or Masarepa)
• 3 ¼ cups warm water
• 1 teaspoon kosher salt
• Cooking oil such as light olive oil, canola or avocado oil

Cook Mode Prevent your screen from going dark

---

Instructions

1. Combine the avocado chicken salad ingredients: In a medium bowl mash the avocado with the mayonnaise and lime juice. Add the shredded chicken, bell pepper, onion, cilantro, jalapeño, and garlic. Season to taste with salt and pepper. Cover and refrigerate until ready to use. (note 1)
2. Preheat oven to 350ºF and arrange an oven rack in the center position.
3. Mix up your arepas ingredients: Pour the warm water into a large bowl. Stir in salt to dissolve. Add the corn flour and immediately start kneading the mixture with your hands, being sure to squeeze out any lumps. Allow the dough to sit for 3-5 minutes.
4. Form the arepas: Divide dough into 8 pieces. Roll each piece into a ball and then pat it, between your hands, into a disc. Press in with your thumbs around the outside of the disc to form a nice vertical edge. Discs should be 3 ½ - 4 inches in diameter and ⅓ to ½ inch thick. Set discs on a large platter or baking sheet as you form them. (If the dough seems dry or cracks when you roll it, add a more warm water and knead through)
5. Fry the arepas: Lightly oil a large non-stick skillet (cast iron is great). Turn the heat to medium and get the skillet nice and hot. Brown the arepas in batches, about 4 minutes per side, until they color slightly and get some browned spots. Set them back on the platter or baking sheet as you go.
6. Finish cooking the arepas in the oven: When all the arepas are fried, set them directly on the wire oven rack and cook them for 15-20 minutes, until they are puffed up a bit. They will have a very taut outer skin. Transfer them back to the platter or baking sheet and let them cool for just a minute or two until they're cool  enough to handle but still nice and warm.
7. Assemble and serve: Slice the arepas horizontally and fill them with Reina Pepiada: avocado chicken salad. Serve warm and enjoy!

Notes

1. Storage: Avocado chicken salad can be made a few hours ahead and kept covered in the fridge. Will be delicious the next day too, but green color may not be as vivid.
2. Filling Ideas for Arepas: Carnitas, refried beans, black beans, scrambled eggs, Cotija Cheese, shredded mozzarella cheese, grilled beef.
3. Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for the advice of a professional nutritionist.

• Prep Time: 40 minutes
• Cook Time: 35 minutes
• Category: Lunch or Dinner
• Method: Sauté
• Cuisine: Venezuelan