Arepas are Venezuela's beloved cornmeal flatbreads, golden and crispy on the outside, warm and tender inside and ready to be split open and filled with chicken, cheese, or anything you like. But the most famous Venezuelan arepa is the Reina Pepiada, stuffed with a an irresistible avocado chicken salad.
You are going to love this Venezuelan specialty!
Let's dive in and make authentic Venezuelan Arepas Reina Pepiada at home!
In This Recipe
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:
- Mix the dough: corn flour, water and salt
- Form the arepas: roll and then pat into discs
- Fry: brown them in a skillet
- Finish cooking them in the oven
- 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!
PrintRecipe
Reina Pepiada: Venezuelan Arepas with Chicken and Avocado
- Total Time: 1 hour 15 minutes
- Yield: 6-8 servings 1x
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
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
Instructions
- 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)
- Preheat oven to 350ºF and arrange an oven rack in the center position.
- 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.
- 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)
- 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.
- 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.
- Assemble and serve: Slice the arepas horizontally and fill them with Reina Pepiada: avocado chicken salad. Serve warm and enjoy!
Notes
- 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.
- Filling Ideas for Arepas: Carnitas, refried beans, black beans, scrambled eggs, Cotija Cheese, shredded mozzarella cheese, grilled beef.
- 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
This post was first published on March 29, 2014. I have reviewed it and updated it by adding: improved photos, clearer directions in the recipe card, fillings suggestions, side dish suggestions, and a table of contents. The same delicious recipe!
Kristen Chidsey
My neighbor is from Columbia and she makes taught me to make these! I love how you filled these!
Helene D'Souza | Masala Herb
Working with dough is something so relaxing. I discovered a new food today, thanks for the share! 🙂
Karen
Will Maseca brand corn flour work for the arepas?
Wendy
Lisa, I LOVE your recipes. I've made so many of them and they've become many of my go-to dishes. Thank you.
This week I was so excited to make the Arepas because I'd had them in Montreal and Manhattan and they are scrumptious. So I know I did something wrong. It took a LONG time for the sides to get brown (even a little brown) in the pan, even tho it was med-to med-high on a teflon pan. I baked them about 20 minutes. They were delicious but hard as a rock. It must have been the pan part. What should I do? They really weren't brown at all after 4 min on one side. Thanks for your help!
Lisa
Hi Wendy! I'm so glad that you've enjoyed a bunch of my recipes! And I'm so sorry your Arepas didn't work out so well. From what you've told me I think you may have overcooked them in the pan, in an effort to get them brown. I don't use teflon, but my guess is that it's not as good or quick at browning food as cast iron is. I suggest not worrying about getting them brown. Next time just sear them in the pan for a few minutes per side just so they're firm enough to set on the oven rack. They will be delicious whether they're brown or not, and hopefully they'll be a lot more tender next time! Let me know how it goes, if you decide to give it another try.
Kimmy
What kind of oil should be used? Would coconut work?
Lisa
I think coconut would definitely work. It might add a hint of coconut flavor to the arepas but I think that would be fine. You could also use olive oil, canola, grape seed, or really any cooking oil that you like to use for sautéeing.
Lara
I made these tonight and they turned out so well! Thank you for the delicious and detailed recipe! I'm looking forward to checking your page often for new dinner ideas.
yasemin
Hello from Germany,
Thank you very much for spending this!!!
I enjoy it!
Krista @ Joyful Healthy Eats
OH my mother in law makes these! They are the best!!!
Laura @MotherWouldKnow
I've never had arepas, but your post makes them look so delicious and intriguing that I may just have to hunt down the proper flour. Of course the chicken salad looks pretty wonderful too:)
patti
Hi! Can you use masa flour instead of the pan? thank you.
Lisa
Hi Patti, Yes, I believe Masa flour or Masarepa is the same as Masa Harina.As long as the description says: precooked yellow or white cornmeal, you should be fine.
Cathy
Masa Harina is not the same as Masarepa. I don't know if Masa Harina would work (I use it for making tortillas but was warned away from making arepas with it). I would highly recommend finding and using Masarepa (also known as Masarepa Blanca). It's definitely a different product.
Macy Calder
As a Venezuelan I've never before seen such beautiful pictures of a Reina Pepiada! Your recipe is so detailed and provocative that I'll do it this weekend. Congrats!
Lisa Goldfinger
Thanks so much Macy!
Carolyn
Can you freeze the Arepas at any stage? They look delicious.
Lisa Goldfinger
Carolyn, I haven't tried freezing them, but I did some research and it looks like the best technique is to sear the arepas and then freeze them. You can then just pop them in the oven right from the freezer, when you're ready to enjoy them. They should last in the freezer for several weeks.
elissa mondschein
They freeze beautifully! When I warm them up after they have been frozen I use the George Foreman grill (though any sandwich griddle will do). The grill heats on both sides and works really well for defrosting arepas. They will be a little crunchy on the outside and soft on the inside after you cook them from the frozen state.
I make arepas in the Colombian style, with Mozzarella cheese, and freeze them all the time. You can also cook them on a charcoal grill, either fresh or frozen.
Kelly
how far ahead can I make these? Can they be reheated?
Lisa Goldfinger
Hi Kelly. You can make them a day ahead and keep them covered in the fridge. Wrap them in foil and reheat them in a 350F oven for 10-15 minutes - until heated through.
Tammy
I was so excited to see this recipe. My son spent 4 months in Venezuela and fell in love with the food. Finding recipes has proved to be a challenge. at least ones I can readi n English. hahaha!!!!!!
Cathy
I made these for dinner tonight following your recipe exactly. I found i needed to bake the arepas a little longer as they were still a little moist inside. I'd also add a full jalapeño next time as we like a little more heat. But otherwise, LOVED the recipe! Thank you!
Amy | Club Narwhal
Lisa, I adore arepas but have never made them at home. You're lucky you could cook up a storm with Sonia 🙂
Carol at Wild Goose Tea
I opened this post, saw the picture and asked myself literally aloud---What is that luscious 'thing'. I love the arepas. How totally specially. I am not sure how one would actually pick this up and eat it. It's BIG. But I won't let that stop me!