Venezuelan
Arepas Reina Pepiada
Crisp Venezuelan arepas filled with creamy avocado chicken salad, lime, and cilantro.
4 servings · 35 minutes prep · 30 minutes cook
Ingredients
Arepas
- 2 cups masarepa, precooked white cornmeal such as P.A.N., precooked white cornmeal, such as P.A.N.
- 2 1/2 cups warm water
- 1 1/2 tsp fine salt
- 2 tbsp, for griddling
Reina Pepiada Filling
- 1 lb boneless skinless chicken breasts, for poaching and shredding
- 2 medium, mashed, slightly chunky
- 3 tbsp
- 2 tbsp, fresh
- 1/4 cup red onion, finely minced
- 1/4 cup cilantro, chopped
- 1 small, seeded and minced, optional
- 3/4 tsp fine salt, plus more to taste
- 1/4 tsp black pepper, freshly ground
Directions
Cook the Chicken
- Place the boneless skinless chicken breasts in a small saucepan and cover with water by about 1 inch.
- Bring to a gentle simmer and cook until the chicken reaches 165F, 12-15 minutes. Transfer to a plate, cool slightly, and shred.
Make the Arepas
- Stir the warm water and arepa fine salt in a bowl. Add the masarepa gradually, mixing with your hand until no dry spots remain.
- Rest the dough for 10 minutes so the masarepa hydrates. The dough should feel soft and moist but not sticky; add 1 tbsp water if cracked.
- Divide into 8 balls and pat into disks about 3 1/2 inches wide and 3/4 inch thick.
Cook the Arepas
- Heat the oven to 375F. Heat the avocado oil in a cast-iron skillet over medium heat.
- Cook the arepas until crisp and golden in spots, 4-5 minutes per side.
- Transfer to a baking sheet and bake until they sound hollow when tapped and the centers are cooked through, 12-15 minutes.
Make the Filling and Assemble
- Mix the shredded chicken with ripe avocados, mayonnaise, lime juice, red onion, cilantro, jalapeno, fine salt, and black pepper until creamy but still textured.
- Rest the cooked arepas for 3 minutes, then split without cutting all the way through. Fill generously and serve warm.
