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Venezuelan reina pepiada arepas filled with shredded chicken, avocado, lime, cilantro, and red onion on a ceramic plate.

Venezuelan Reina Pepiada (Chicken and Avocado Arepas)

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Crisp corn arepas filled with creamy shredded chicken, avocado, lime, cilantro, and red onion.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Venezuelan
Calories: 555
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken filling
  • 1 1/2 lb boneless skinless chicken breasts
  • 4 cups water
  • 1 tsp fine salt
  • 2 medium ripe avocados diced
  • 1/4 cup red onion finely diced
  • 1/4 cup fresh cilantro chopped
  • 2 tbsp fresh lime juice
  • 2 tbsp regular mayonnaise
Arepas
  • 2 cups precooked white cornmeal
  • 2 1/2 cups warm water
  • 1 tsp fine salt
  • 1 tbsp neutral oil

Equipment

  • Large skillet or griddle
  • Medium saucepan
  • Mixing bowl
  • Chef's knife
  • Measuring cups

Method
 

Cook the chicken:
  1. Place the chicken, water, and salt in a saucepan. Bring to a gentle simmer and cook for 18 to 20 minutes, until cooked through.
  2. Transfer the chicken to a plate, cool briefly, and shred with two forks.
Make and cook the arepas:
  1. Stir the cornmeal and salt into the warm water. Rest for 5 minutes, then knead into a soft dough.
  2. 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.
  3. Fold the shredded chicken, avocado, onion, cilantro, lime juice, and mayonnaise together. Split the warm arepas and fill generously.

Nutrition

Calories: 555kcalCarbohydrates: 59gProtein: 37gFat: 21gSaturated Fat: 4gCholesterol: 110mgSodium: 720mgFiber: 10gSugar: 3g

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.