Arepa Reina Pepiada – Venezuelan Chicken and Avocado Arepa

Venezuela’s most beloved arepa: tender shredded chicken and creamy avocado packed into a golden corn shell. The Reina Pepiada is a true national treasure.

Ingredients

• 2 cups masarepa (precooked white cornmeal)
• 2½ cups warm water
• 1 tsp salt
• 1 tbsp vegetable oil
• 2 chicken breasts, boiled and shredded
• 2 ripe avocados, mashed
• 3 tbsp mayonnaise
• 1 garlic clove, minced
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro leaves for garnish (optional)

Step-by-Step Instructions

1. Combine masarepa, warm water, salt, and oil in a bowl. Knead for 2 minutes until a smooth dough forms. Let rest 5 minutes.
2. Divide dough into 8 equal balls and flatten each into a disc about ½ inch thick.
3. Preheat your arepa maker and cook each disc for 7–8 minutes until golden and cooked through.
4. In a bowl, mash avocados until mostly smooth. Add shredded chicken, mayonnaise, garlic, and lime juice. Season generously with salt and pepper.
5. Mix until creamy and well combined.
6. Using a sharp knife, slice each hot arepa open along the edge to create a pocket.
7. Fill generously with the chicken-avocado mixture and garnish with cilantro.
8. Serve immediately while the arepas are still warm.

Pro Tips

• Use rotisserie or leftover chicken to cut prep time in half.
• Avocados should be at room temperature — take them out 30 min before.
• Add a dash of sriracha to the filling for a spicy kick.
• Cook arepa shells ahead and refrigerate for up to 3 days. Reheat before filling.