Reina pepiada is one of Venezuela’s best-known arepa fillings: tender chicken folded with avocado, lime, cilantro, and onion.
Cook the arepas until their crust is browned and their centers are set, then fill them with a freshly mixed chicken-avocado salad.
Let the cooked chicken cool before folding in the avocado so the filling stays creamy and fresh.
Serving Suggestions
Serve warm for breakfast, lunch, or a casual dinner with lime wedges and a crisp salad.
Recipe Notes
Keep the filling refrigerated and use within 2 days. Prepare the arepas fresh for the best crust.
Venezuelan Reina Pepiada (Chicken and Avocado Arepas)
Crisp corn arepas filled with creamy shredded chicken, avocado, lime, cilantro, and red onion.
Ingredients
Equipment
Method
Cook the chicken:
- Place the chicken, water, and salt in a saucepan. Bring to a gentle simmer and cook for 18 to 20 minutes, until cooked through.
- Transfer the chicken to a plate, cool briefly, and shred with two forks.
Make and cook the arepas:
- Stir the cornmeal and salt into the warm water. Rest for 5 minutes, then knead into a soft dough.
- Divide into 8 balls and flatten into thick discs. Heat the oil in a skillet and cook the arepas for 6 to 8 minutes per side until browned and cooked through.
- Fold the shredded chicken, avocado, onion, cilantro, lime juice, and mayonnaise together. Split the warm arepas and fill generously.
Nutrition
Notes
- The dough should feel soft and pliable, not wet or crumbly.
- Regular mayonnaise is used as written; it contributes egg but no explicit dairy ingredient.
