📝 About This Recipe
Named in honor of Susana Duijm, the first Venezuelan Miss World, the 'Reina Pepiada' is the undisputed queen of all arepas. This iconic dish features a golden, crispy cornmeal pocket stuffed with a luscious, creamy chicken and avocado salad. It is a masterful balance of textures—the crunch of the warm corn crust meeting the velvety, herb-flecked filling—making it a beloved staple of Venezuelan soul food.
🥗 Ingredients
For the Arepa Dough
- 2 cups Pre-cooked cornmeal (White or yellow Harina P.A.N. is recommended)
- 2 1/2 cups Warm water (Approximately 105°F)
- 1 teaspoon Kosher salt
- 1 tablespoon Vegetable oil (Plus extra for the griddle)
For the Reina Pepiada Filling
- 2 large Chicken breast (Poached and shredded)
- 2 pieces Ripe Hass avocados (Peeled and pitted)
- 1/3 cup Mayonnaise (Use a high-quality brand)
- 1/4 cup Red onion (Very finely minced)
- 1 piece Garlic clove (Grated or pressed)
- 2 tablespoons Fresh cilantro (Finely chopped)
- 1 tablespoon Lime juice (Freshly squeezed)
- to taste Salt and black pepper
For Garnish
- 1 piece Avocado slices (For topping)
- 1 tablespoon Petit pois (Green peas) (Optional, for traditional decoration)
👨🍳 Instructions
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1
In a large mixing bowl, combine the warm water, salt, and one tablespoon of vegetable oil. Stir until the salt is dissolved.
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2
Slowly add the cornmeal to the water, whisking with your fingers to prevent lumps. Once incorporated, switch to kneading with your hands for 2-3 minutes until the dough is smooth and elastic.
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3
Cover the dough with a damp cloth and let it rest for 5-10 minutes. This allows the cornmeal to fully hydrate, ensuring a tender interior.
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4
While the dough rests, prepare the filling. In a medium bowl, mash one and a half avocados with the lime juice until mostly smooth but with a few small chunks.
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5
Add the shredded chicken, mayonnaise, minced red onion, garlic, and cilantro to the mashed avocado. Fold together gently until the chicken is thoroughly coated.
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6
Season the filling with salt and pepper to taste. Dice the remaining half avocado and gently fold it in to provide textural contrast. Cover and refrigerate until ready to serve.
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7
Divide the rested dough into 8 equal portions. Roll each portion into a smooth ball about the size of a large lemon.
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8
Flatten each ball between your palms to form a disc roughly 3.5 to 4 inches in diameter and about 1/2 to 3/4 inch thick. Smooth the edges with a wet finger to prevent cracking.
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9
Heat a large cast-iron skillet or 'budare' over medium heat and lightly grease with oil. Place the arepas on the skillet.
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10
Cook the arepas for 5-7 minutes per side until a golden-brown crust forms and they easily release from the pan.
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11
Preheat your oven to 350°F (175°C). Transfer the seared arepas to a baking sheet and bake for 10-12 minutes. They are done when they sound hollow when tapped on the bottom.
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12
Remove from the oven and wrap in a clean kitchen towel for 2 minutes. This brief steam makes them easier to cut.
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13
Using a serrated knife, slice the arepa horizontally about 3/4 of the way through, creating a pocket (do not cut all the way through).
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14
Generously stuff each warm arepa with the cold chicken salad. Top with an extra slice of avocado and serve immediately while the contrast between hot bread and cool filling is at its peak.
💡 Chef's Tips
Always use pre-cooked cornmeal (like Harina P.A.N.); regular cornmeal or corn flour will not work for this recipe. If your dough cracks while shaping, your hands are too dry—keep a small bowl of water nearby to dampen your palms. For the best texture, use a mix of finely shredded chicken and slightly larger chunks. To save time, you can use a store-bought rotisserie chicken for the filling. Ensure the skillet is properly heated before adding the dough; a cold pan will cause the arepas to stick.
🍽️ 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 limeade with raw cane sugar). Offer a side of 'Guasacaca' (Venezuelan herby avocado sauce) for those who want extra zest. Accompany with a slice of Queso de Mano or any mild, salty white cheese. A crisp, light lager beer cuts through the creaminess of the avocado perfectly.