Arepas Reina Pepiada

Name: Arepas Reina Pepiada
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4 servings
Ingredients: 1 1/2 lb bone-in chicken breasts; 2 tsp kosher salt, divided; 2 ripe avocados; 1/3 cup mayonnaise; 1/4 cup cilantro, chopped; 1 lime, juiced; 1 garlic clove, grated; 2 green onions, finely sliced; 2 cups white precooked cornmeal, masarepa; 2 1/2 cups warm water; 1 tbsp vegetable oil

Crisp-edged Venezuelan corn arepas split open and stuffed with a creamy chicken and avocado salad brightened with lime and cilantro. The famous Caracas filling, easy to make at home.

4.6 417 cooks rated this

Prep: 30 min
Cook: 50 min
Serves: 4
Level: Easy

Free recipe Jump to method

Nearly every arepa counter in Doral lists reina pepiada, and for good reason: it is cool, creamy and filling. The name nods to a Venezuelan beauty queen of the 1950s, with pepiada meaning curvy. Poach the chicken gently so it stays tender, then shred it by hand; knife-cut chicken turns stringy. Arepas need a hot griddle for their crust and a few minutes in the oven so the centers steam through. Tap one: when it sounds hollow, it is ready to split and stuff.

Ingredients

Serves 4

Method

Put the chicken in a pot with 1 tsp salt, cover with cold water and bring to a bare simmer. Poach 25 minutes, until it reaches 160 F, then cool in the liquid for 15 minutes.
Done
Shred the chicken by hand, discarding the skin and bones.
Done
Mash the avocados with the mayonnaise, lime juice, garlic, cilantro, green onions and 1/2 tsp salt. Fold in the chicken and refrigerate while you make the arepas.
Done
Heat the oven to 375 F. Stir the cornmeal and remaining salt into the warm water and knead 2 minutes into a smooth dough. Rest 5 minutes, then shape 8 discs about 3 1/2 inches wide and 1/2 inch thick.
Done
Lightly oil a cast iron griddle over medium heat and cook the arepas 5 to 6 minutes per side, until a golden crust with dark spots forms.
Done
Move them straight onto the oven rack for 12 to 15 minutes, until they sound hollow when tapped.
Done
Split each arepa about three-quarters of the way through with a knife and stuff generously with the reina pepiada.
Done

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