Homemade Arepa with Reina Pepiada Recipe
This Homemade Arepa with Reina Pepiada is a delicious Venezuelan meal featuring crispy cornmeal patties filled with a creamy chicken, avocado, and cilantro salad. Combining simple ingredients and straightforward cooking steps, it’s perfect for a comforting lunch or dinner with authentic Latin American flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 arepas
- Category: Main Dish
- Method: Frying
- Cuisine: Venezuelan
- Diet: Halal
Ingredients
Arepas Dough
- 2 cups pre-cooked white cornmeal (P.A.N. brand or similar)
- 2½ cups warm water
- 1 teaspoon salt
- 1 tablespoon vegetable oil (plus extra for cooking)
Reina Pepiada Filling
- 2 cups cooked chicken (shredded)
- 1 ripe avocado (peeled and pitted)
- ¼ cup mayonnaise
- 1 small onion (finely chopped)
- ¼ cup cilantro (finely chopped)
- 1 jalapeño (seeded and finely chopped, optional)
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Prepare Arepas Dough: In a large bowl, combine the pre-cooked white cornmeal, salt, and vegetable oil. Gradually pour in the warm water while stirring continuously until a smooth and homogenous dough forms. Allow the dough to rest for 5 minutes to hydrate fully, ensuring a tender texture.
- Form the Arepas: Divide the dough into six equal portions. Shape each portion into a ball, then gently flatten to discs about 4-5 inches in diameter and approximately ½ inch thick. This size ensures even cooking and a good pocket for filling.
- Cook the Arepas: Preheat a large skillet over medium heat and lightly brush it with vegetable oil. Place the arepas in the skillet and cook for 6-7 minutes on each side, or until they develop a golden brown, crispy crust. For added crispiness, optionally transfer the arepas to a preheated oven at 350°F (175°C) and bake for an extra 10-15 minutes until thoroughly cooked inside.
- Make Reina Pepiada Filling: In a mixing bowl, combine the shredded cooked chicken, finely chopped onion, cilantro, and jalapeño if using. In a separate bowl, mash the ripe avocado with mayonnaise and lime juice until smooth. Fold the avocado mixture into the chicken mixture until fully combined. Season with salt and pepper to your preference for balanced creaminess and tang.
- Assemble Arepas: Slice an opening along one side of each cooked arepa to create a pocket. Stuff each pocket generously with the Reina Pepiada filling, ensuring the creamy chicken salad is evenly distributed for maximum flavor in every bite.
- Serve: Serve the filled arepas immediately while warm for the best taste and texture. Alternatively, keep them covered to retain heat until ready to eat. These are perfect as a satisfying meal any time of day.
Notes
- Using warm water when mixing the dough helps the cornmeal hydrate better for a smoother, tender dough.
- Baking the arepas after pan-cooking adds extra crispiness and ensures they are cooked through.
- The jalapeño is optional; omit or adjust to suit your spice tolerance.
- For a lighter filling, substitute mayonnaise with Greek yogurt to reduce fat content.
- Arepas are best enjoyed fresh but can be refrigerated and reheated by toasting or baking for convenience.
