📝 About This Recipe
Named in honor of the 1955 Venezuelan Miss World, Susana Duijm, the 'Reina Pepiada' is the undisputed queen of all arepas. This iconic sandwich features a crispy, golden cornmeal pocket stuffed with a luscious, creamy chicken and avocado salad. It is a masterclass in texture—the warmth of the toasted dough perfectly complements the cool, zesty filling for a lunch that feels both indulgent and refreshing.
🥗 Ingredients
For the Arepa Dough
- 2 cups Pre-cooked cornmeal (P.A.N. White) (must be pre-cooked harina de maíz)
- 2 1/2 cups Warm water
- 1 teaspoon Salt (fine sea salt)
- 1 tablespoon Vegetable oil (for the dough plus extra for the pan)
For the Chicken Filling
- 2 pieces Chicken breast (poached and shredded)
- 2 pieces Ripe Hass avocados (large and creamy)
- 1/3 cup Mayonnaise (full fat preferred)
- 1/2 piece Red onion (very finely minced)
- 1/4 cup Fresh cilantro (finely chopped)
- 1 tablespoon Lime juice (freshly squeezed)
- 1 clove Garlic (grated or pasted)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Salt (to taste)
For Garnish
- 1 piece Avocado slices (for topping)
- 1 tablespoon Petit pois (Green peas) (optional, for traditional garnish)
👨🍳 Instructions
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1
In a large mixing bowl, combine the warm water, salt, and one tablespoon of oil. Stir until the salt is dissolved.
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2
Slowly add the pre-cooked cornmeal to the water, whisking with your fingers to prevent lumps. Let the mixture sit for 5 minutes to allow the cornmeal to fully hydrate.
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3
Knead the dough inside the bowl for 2-3 minutes until it is smooth and pliable. If the dough cracks when you flatten it, add a tablespoon of water; if it's too sticky, add a pinch of cornmeal.
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4
Divide the dough into 8 equal portions. Roll each into a smooth ball, then gently flatten between your palms to create a disc about 3/4 inch thick and 3-4 inches wide.
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5
Heat a cast-iron skillet or budare over medium-high heat and lightly brush with oil. Sear the arepas for 5-7 minutes per side until a golden-brown crust forms and they release easily from the pan.
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6
Transfer the seared arepas to a preheated oven at 350°F (175°C) for 10-12 minutes. They are done when they sound hollow when tapped on the bottom.
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7
While the arepas bake, prepare the filling. In a bowl, mash one and a half avocados with the lime juice until mostly smooth but slightly chunky.
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8
Fold in the shredded chicken, mayonnaise, minced red onion, garlic, and cilantro. Mix until the chicken is thoroughly coated in the creamy avocado dressing.
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9
Season the chicken mixture with salt and black pepper. Taste and adjust acidity with more lime if needed.
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10
Remove the arepas from the oven and let them rest for 2 minutes. Using a serrated knife, slice them horizontally about 3/4 of the way through, creating a pocket.
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11
Generously stuff each arepa with the chicken and avocado salad. Top with an extra slice of fresh avocado and a few green peas if desired.
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12
Serve immediately while the arepa is hot and the filling is cool for the ultimate temperature contrast.
💡 Chef's Tips
Always use 'pre-cooked' cornmeal (like P.A.N.); regular cornmeal or corn flour will not work for this recipe. If your dough feels dry while shaping, keep a small bowl of water nearby to dampen your hands. For the best flavor, use a rotisserie chicken for the shredded meat to add extra depth and seasoning. Don't skip the oven step; it ensures the inside of the arepa is fully cooked and light rather than gummy. To prevent the filling from browning, make sure the lime juice is well-incorporated into the avocado mash.
🍽️ Serving Suggestions
Serve with a side of fried sweet plantains (tajadas) for a sweet and salty balance. Pair with a cold glass of Papelón con Limón (Venezuelan sugar cane lemonade). Offer a side of spicy 'Salsa de Ajo' (garlic sauce) or 'Guasacaca' for dipping. A simple side of black beans (caraotas) seasoned with cumin makes this a hearty meal.