📝 About This Recipe
Named after a Venezuelan beauty queen, the Reina Pepiada is the crown jewel of arepa fillings, traditionally known for its luscious, creamy texture. This elevated dairy-free version swaps out the heavy mayonnaise for a vibrant, citrus-spiked avocado mash and a touch of extra virgin olive oil, creating a healthier yet incredibly decadent experience. The contrast between the crispy, golden corn cakes and the cool, zesty chicken salad makes this an unforgettable Latin American classic.
🥗 Ingredients
For the Arepa Dough
- 2 cups Pre-cooked corn meal (White or yellow Harina P.A.N. is recommended)
- 2 1/2 cups Warm water (Temperature should be comfortable to the touch)
- 1 teaspoon Salt (Fine sea salt)
- 1 tablespoon Vegetable oil (For the dough and for greasing the pan)
For the Chicken Filling
- 2 pieces Chicken breast (Poached and shredded)
- 2 large Ripe Hass avocados (Soft to the touch but not bruised)
- 1/2 small Red onion (Very finely minced)
- 1/4 cup Fresh cilantro (Finely chopped)
- 2 tablespoons Lime juice (Freshly squeezed)
- 1 clove Garlic (Grated into a paste)
- 2 tablespoons Extra virgin olive oil (Provides the richness usually found in mayo)
- 1/2 teaspoon Black pepper (Freshly cracked)
- to taste Salt
For Garnish
- 2 pieces Radishes (Thinly sliced for crunch)
- 1 piece Lime wedges (For serving)
👨🍳 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
Gradually add the pre-cooked corn meal to the water, whisking with your fingers or a fork to prevent lumps from forming.
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3
Knead the dough for about 3-5 minutes until it is smooth and moist. If the dough cracks when you flatten it, add a tablespoon of water at a time until it is pliable.
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4
Cover the dough with a damp cloth and let it rest for 10 minutes. This allows the cornmeal to fully hydrate for a better texture.
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5
While the dough rests, prepare the filling. Mash the avocados in a bowl with lime juice, olive oil, and garlic paste until smooth and creamy.
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6
Fold the shredded chicken, minced red onion, and chopped cilantro into the avocado mixture. Season generously with salt and pepper. Cover with plastic wrap pressed directly onto the surface to prevent browning.
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7
Divide the arepa dough into 8 equal portions and roll them into smooth balls about the size of a large lemon.
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8
Gently flatten each ball between your palms to create a disc about 3.5 to 4 inches wide and 3/4 inch thick. Smooth any cracks along the edges with a wet finger.
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9
Heat a large cast-iron skillet or griddle over medium heat and lightly grease with oil.
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10
Place the arepas on the skillet and cook for 5-7 minutes per side. They should develop a golden-brown crust and sound slightly hollow when tapped.
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11
Optional step: For an extra-crispy exterior and tender interior, finish the arepas in a 350°F (175°C) oven for 5 minutes after pan-searing.
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12
Let the arepas cool for 2-3 minutes. Use a serrated knife to slice them horizontally about 3/4 of the way through, creating a pocket.
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13
Stuff each arepa generously with the chicken and avocado salad. Garnish with a thin slice of radish and serve immediately.
💡 Chef's Tips
Use warm water for the dough to ensure the cornmeal hydrates properly and prevents a grainy texture. If your avocado isn't creamy enough, add an extra tablespoon of olive oil to mimic the mouthfeel of mayonnaise. Keep the formed arepa discs under a damp towel while you cook the others so they don't dry out. Don't be afraid to let the arepas get a deep golden sear; that 'crunch' is the perfect contrast to the soft filling. If poaching your own chicken, do it in a broth with onion and garlic to infuse the meat with more flavor.
🍽️ Serving Suggestions
Serve with a side of fried sweet plantains (maduros) for a sweet and salty balance. Pair with a cold glass of Papelón con Limón (Venezuelan limeade with raw cane sugar). A side of spicy ají dulce hot sauce is perfect for those who want an extra kick. Enjoy as a hearty breakfast or a satisfying weekend lunch. Serve alongside a simple green salad with a light vinaigrette.