Name: Reina Pepiada: Venezuelan Arepas with Chicken and Avocado Recipe
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: Venezuelan
Ingredients: 2 Haas avocados, peeled and pitted; 2-3 tablespoons mayonnaise; 1 tablespoon plus 1 teaspoon fresh lime juice; 1 half batch homemade poached chicken, shredded (or 2 cups shredded cooked chicken); 1/2 red bell pepper, seeds and ribs removed, diced; 3 tablespoons finely chopped white onion; 3 tablespoons finely chopped cilantro; 1/2 jalapeño pepper, seeds and ribs removed, finely chopped; 2 teaspoons finely minced garlic (2 medium cloves); 1/2 teaspoon kosher salt or more, to taste; Fresh ground black pepper, to taste; 3 cups precooked white corn flour (P.A.N. or Masarepa); 3 1/4 cups warm water; 1 teaspoon kosher salt; Cooking oil such as light olive oil, canola or avocado oil (for frying)

Jump to Recipe· 4.3 from 67 reviews

If you’re craving a dish that perfectly balances creamy, savory, and zesty flavors all nestled inside a warm, golden pocket of corn, you have to try this Reina Pepiada: Venezuelan Arepas with Chicken and Avocado Recipe. It’s an iconic Venezuelan street food classic that pairs tender shredded chicken with smooth avocado, fresh herbs, and a touch of lime, all stuffed into homemade arepas that have a crisp exterior and a soft, pillowy inside. This recipe is a celebration of textures and colors that fits any occasion — from a cozy family dinner to impressing friends with something deliciously unique.

Ingredients You’ll Need

A clear glass bowl holds a creamy mix that is light green in color, speckled with small pieces of red and darker green herbs and vegetables, giving it a fresh and textured look. Resting inside the bowl is a shiny metal fork, its prongs slightly buried in the mix. Behind the bowl, two halved limes with bright green, juicy interiors sit on the surface. The surface is a white marbled texture that contrasts softly with the vibrant colors in the bowl. photo taken with an iphone --ar 4:5 --v 7

Every ingredient here plays a starring role, bringing that authentic flavor and perfect texture that makes the Reina Pepiada: Venezuelan Arepas with Chicken and Avocado Recipe so irresistible. These essentials are simple yet powerful, combining creamy avocado with a bright kick and tender chicken, all balanced by the perfectly cooked arepas themselves.

2 Haas avocados: The heart of the filling, providing creamy richness and a buttery texture.
2-3 tablespoons mayonnaise: Adds smoothness and binds ingredients together beautifully.
1 tablespoon plus 1 teaspoon fresh lime juice: Brightens the filling with a refreshing citrus zing.
1 half batch homemade poached chicken, shredded (or 2 cups shredded cooked chicken): Tender protein base that soaks up all the bold flavors perfectly.
1/2 red bell pepper, diced: Gives a sweet crunch and vibrant color contrast in the filling.
3 tablespoons finely chopped white onion: Adds sharpness and depth without overpowering.
3 tablespoons finely chopped cilantro: Fresh herbaceous flair that lifts the entire dish.
1/2 jalapeño pepper, finely chopped: Offers a subtle spicy kick to balance creaminess.
2 teaspoons finely minced garlic: Infuses savory warmth and aroma.
1/2 teaspoon kosher salt (or to taste): Enhances all natural flavors beautifully.
Fresh ground black pepper (to taste): Adds just the right amount of bite.
3 cups precooked white corn flour (P.A.N. or Masarepa): Essential for the perfectly textured arepa dough.
3 1/4 cups warm water: Hydrates the dough, making it soft yet manageable.
1 teaspoon kosher salt: Mixed into the dough for balanced seasoning.
Cooking oil (light olive, canola, or avocado oil): Used for frying the arepas to golden perfection.

How to Make Reina Pepiada: Venezuelan Arepas with Chicken and Avocado Recipe

Step 1: Prepare the Avocado Chicken Salad

Start by mashing the ripe avocados with mayonnaise and fresh lime juice in a medium bowl to create a luscious creamy base. Then gently fold in shredded chicken, diced red bell pepper, chopped onion, cilantro, jalapeño, and garlic. Taste and season with salt and pepper. Cover and chill this delicious filling while you prepare your arepas, letting the flavors meld beautifully.

Step 2: Mix the Arepa Dough

In a large bowl, pour warm water and dissolve salt into it. Add the precooked white corn flour gradually and begin kneading vigorously to remove any lumps. The dough should come together into a soft, moist, but manageable ball. Let it rest for 3 to 5 minutes — this helps the dough hydrate fully and become tender yet sturdy.

Step 3: Form the Arepas

Divide the dough into 8 equal pieces. Roll each into a ball, then gently press into flat discs about 3 1/2 to 4 inches wide and 1/3 to 1/2 inch thick. To get that classic arepa shape with a raised edge, push with your thumbs on the outside rim of each disc. Arrange them on a platter or baking sheet in preparation for frying. If your dough cracks when shaping, add a splash of warm water and knead again.

Step 4: Fry the Arepas

Heat a little oil in a large skillet over medium heat. Once hot, cook each arepa for about 4 minutes on each side, until golden brown with charming browned spots. Fry in batches to avoid overcrowding. Set the browned arepas aside on your platter as you go.

Step 5: Bake to Finish Cooking

Transfer the fried arepas directly onto the oven rack preheated to 350ºF, and bake for 15 to 20 minutes. This step puffs up the arepas slightly and firms their exterior, creating a delightful contrast to the tender inside. Once out of the oven, let them cool just long enough to handle comfortably but still warm.

Step 6: Assemble the Arepas

Slice each arepa horizontally, keeping one side attached if you like, and fill them generously with the creamy avocado chicken salad. The contrast of the warm arepa and cool filling creates an unforgettable bite that will have you coming back for more.

How to Serve Reina Pepiada: Venezuelan Arepas with Chicken and Avocado Recipe

The image shows two thick, round, golden-brown patties with slightly crispy edges stacked in the background and two flat, round patties split open in the front, filled generously with a chunky, mixed filling of green herbs, white pieces, and small red bits. The patties have a soft, slightly toasted texture, while the filling looks creamy with a mix of smooth and chunky textures, sitting between the two halves. Fresh green herb leaves are scattered in front on a wooden surface, with a white marbled background behind. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra pop of flavor and freshness, try garnishing your filled arepas with a sprinkle of chopped cilantro, a squeeze of lime, or even a few thin slices of radish for crunch. A little drizzle of extra mayonnaise or a dash of hot sauce can also elevate the dish to new heights.

Side Dishes

This recipe pairs wonderfully with simple sides like a crisp green salad with a tangy vinaigrette, black beans simmered with spices, or even fried plantains for a sweet and savory balance. These sides bring complementary textures and flavors without overpowering the star, our filled arepas.

Creative Ways to Present

Looking to impress at your next gathering? Serve your Reina Pepiada: Venezuelan Arepas with Chicken and Avocado Recipe on a rustic wooden board with small bowls of the filling, extra lime wedges, and assorted garnishes so everyone can build their own. Or stack smaller mini-arepas for fun finger-food sliders — perfect for parties!

Make Ahead and Storage

Storing Leftovers

If you have any leftover arepas or filling, store them separately in airtight containers in the refrigerator. The avocado chicken salad is best eaten within two days to enjoy its freshness, while arepas can last up to three days without losing texture.

Freezing

You can freeze uncooked arepa dough balls in a tightly sealed bag; thaw overnight in the fridge before cooking. Cooked arepas freeze well too—wrap them individually in plastic wrap and place in an airtight container or freezer bag for up to 2 months.

Reheating

Reheat your arepas in a skillet over medium heat to regain their crisp exterior, or pop them in a toaster oven to keep them warm and fluffy. For the filling, serve chilled directly from the fridge or let it sit at room temperature for a few minutes before spooning inside.

FAQs

Can I use store-bought cooked chicken for this recipe?

Absolutely! Using pre-cooked shredded chicken is a great time-saver and works perfectly in the Reina Pepiada: Venezuelan Arepas with Chicken and Avocado Recipe without sacrificing flavor.

What can I substitute for mayonnaise if I want a lighter version?

You can swap mayonnaise with Greek yogurt or a mashed avocado-only filling for a fresher, lighter take that still keeps the creamy texture in the salad.

Are there vegetarian alternatives for Reina Pepiada?

Yes! Replace the shredded chicken with roasted vegetables, beans, or hearts of palm to create a delicious vegetarian version while maintaining the creamy avocado filling.

What’s the best type of corn flour for making arepas?

Use precooked white corn flour labeled as P.A.N. or Masarepa specifically for arepas. It’s finely ground and pre-treated, making it easy to hydrate and form into dough with perfect texture.

Can I make the arepas gluten-free?

Definitely. The corn flour used to make arepas is naturally gluten-free, so this recipe is an excellent choice for anyone avoiding gluten.

Final Thoughts

Once you try this Reina Pepiada: Venezuelan Arepas with Chicken and Avocado Recipe, it quickly becomes a go-to for satisfying cravings and sharing authentic Venezuelan comfort food with loved ones. It’s an inviting dish that’s as simple to prepare as it is delightful to eat, bursting with fresh flavors and comforting textures. So don your apron, gather these humble ingredients, and bring a little bit of Venezuelan sunshine into your kitchen — you won’t regret it!