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