Description
Reina Pepiada is a traditional Venezuelan dish featuring warm, fluffy arepas filled with a creamy and flavorful avocado chicken salad. This recipe combines poached shredded chicken with ripe avocados, crisp bell pepper, fresh cilantro, and a hint of jalapeño for a perfect balance of creaminess and zest. The arepas are made from precooked white corn flour, lightly fried for a golden crust, then baked for a tender inside. Ideal for a satisfying lunch or dinner, these Venezuelan arepas offer a delicious and authentic taste of Latin American cuisine.
Ingredients
Avocado Chicken Salad
- 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
Arepas
- 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)
Instructions
- Combine the avocado chicken salad ingredients: In a medium bowl, mash the avocado with mayonnaise and lime juice until creamy. Add the shredded chicken, diced red bell pepper, chopped white onion, cilantro, jalapeño, and minced garlic. Season with kosher salt and freshly ground black pepper to taste. Mix well, cover, and refrigerate until ready to use.
- Preheat the oven: Set your oven to 350ºF (175ºC) and arrange a rack in the center position for baking the arepas later.
- Prepare the arepa dough: In a large bowl, pour the warm water and stir in the kosher salt until dissolved. Gradually add the precooked white corn flour while kneading continuously with your hands to remove any lumps. Allow the dough to rest for 3-5 minutes to fully hydrate.
- Form the arepas: Divide the dough into 8 equal pieces. Roll each piece into a ball, then flatten between your hands into discs about 3 1/2 to 4 inches in diameter and 1/3 to 1/2 inch thick. Use your thumbs to press along the edges to create a vertical rim. Place the discs on a platter or baking sheet as you work. If the dough cracks, add a little more warm water and knead until smooth.
- Fry the arepas: Lightly oil a large non-stick or cast iron skillet and heat it over medium heat. Fry the arepas in batches, cooking each side for approximately 4 minutes until they develop golden brown spots. Transfer them back to the platter or baking sheet after frying.
- Bake the arepas: Once all arepas are fried, place them directly on the oven rack and bake for 15-20 minutes. This step helps puff up the arepas and creates a taut, crisp outer skin. Remove from the oven and let them cool briefly until warm and easy to handle.
- Assemble and serve: Carefully slice each arepa horizontally without cutting all the way through. Fill generously with the prepared Reina Pepiada avocado chicken salad. Serve warm and enjoy your authentic Venezuelan arepas!
Notes
- For the shredded chicken, you can use homemade poached chicken or store-bought cooked chicken for convenience.
- Adjust the amount of mayonnaise and jalapeño according to your creaminess and spice preferences.
- Use precooked white corn flour such as P.A.N. or Masarepa for authentic texture; do not substitute with regular cornmeal.
- If the dough feels dry or cracks during shaping, moisten your hands with warm water or add a bit more warm water to the dough.
- For best texture, frying before baking the arepas creates a crispy exterior and soft interior.
- Serve the filled arepas immediately while warm for optimal flavor and texture.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Frying
- Cuisine: Venezuelan
