Arepas with Reina Pepiada

Ingredients

• Not specifiedChicken
• Not specifiedAvocado
• Not specifiedLime
• Not specifiedOnion
• Not specifiedMayonnaise
• Not specifiedCoriander
• Not specifiedSalt and pepper
• Not specifiedPre-cooked maize flour
• Not specifiedWater
• Not specifiedSalt

Instructions

1. 1

   Cook the chicken

   Put water, carrot slices, pieces of onion, black peppercorns and a little parsley in a small pan. Bring to the boil, add salt and the chicken breast, cover and cook over a medium heat for about 20 minutes. Remove the cooked chicken and strain the broth for another use.

2. 2

   Shred the chicken

   Pull the cooked chicken breast into shreds using two forks, then place it in a bowl. Finely chop the onion, add it to the chicken and mix.

3. 3

   Mash the avocado

   Mash the avocado with a fork on a plate, setting aside a little to slice and add inside the arepas at the end. Season with salt and a little lime juice, then mash thoroughly and add to the chicken.

4. 4

   Mix the filling

   Add the remaining lime juice and mix the chicken and avocado together. Add the mayonnaise, ground black pepper and very finely chopped coriander, then mix well with a fork until combined.

5. 5

   Shape the arepas

   Put the pre-cooked maize flour in a bowl, add the salt and mix. Add the water and stir with a whisk or spoon until absorbed, then knead by hand until the dough is smooth and even. Leave it to rest for about 5 minutes so the flour can hydrate; the dough should be pliable and slightly softer than modelling clay. Add a little more water if needed. Divide the dough into equal portions of about 80–90 g, roll each into a ball, then flatten it with your palms into a disc of your preferred thickness.

6. 6

   Cook and fill

   Brush a little oil over the surface of a frying pan using a brush or kitchen paper. Once the pan is hot, add the arepas and cook them for 5 minutes on each side. Transfer them to a wire rack to cool slightly, then slit them open with a knife and fill with the Reina Pepiada mixture.

What are arepas with Reina Pepiada?

Arepas are round maize cakes that are a familiar part of Venezuelan cooking, often split and filled. Reina Pepiada is a popular filling made with shredded chicken and avocado, usually enriched with mayonnaise and seasoned with lime and herbs.

Here, the filling is made while the chicken cooks, and the arepas are formed from pre-cooked maize flour. This gives you a soft, pliable dough and a creamy filling to tuck inside the freshly cooked cakes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 260 calories, 0g protein, 0g carbs, 0g fat.

The maize flour is the main source of carbohydrate, while avocado and mayonnaise contribute most of the fat. Chicken provides protein, although the supplied nutrition figures list 0 g protein and 0 g for the other macros; for a more balanced plate, serve an arepa with a simple salad or extra vegetables.

Build flavour into the chicken

Poaching the chicken with the aromatics described in the method gives it a gently savoury base. The strained cooking broth can be saved for soups or other cooking.

Shred the chicken with two forks once it is cooked, then mix it with finely chopped onion. Smaller pieces distribute more evenly through the filling.

Balance the Reina Pepiada

Avocado brings the filling its creamy texture, while lime adds a bright, tart note. Mash the avocado with salt and a little lime before combining it with the chicken.

Mayonnaise helps bind the mixture, and finely chopped coriander adds freshness. Keep a little avocado aside to slice into the arepa just before serving, as the method suggests.

Get the dough consistency right

Stir the water into the pre-cooked maize flour until it is absorbed, then knead the mixture by hand until smooth. Resting the dough for about 5 minutes gives the flour time to hydrate.

Pliable dough: it should feel a little softer than modelling clay and hold together as you shape it. Add water sparingly if it seems too firm after resting.

Shape and cook the arepas

Divide the dough into equal portions of about 80–90 g, roll each into a ball and flatten it into a disc. Aim for an even thickness so each arepa cooks at a similar rate.

Cook the discs in a lightly oiled, hot pan for 5 minutes per side. Let them cool briefly on a wire rack before opening, so they are easier to handle.

Serve them while warm

Cut each arepa open with a knife and spoon in the chicken and avocado mixture. Add the reserved avocado slices inside for a fresh finish.

Serve the filled arepas as a meal on their own or with a simple salad or fresh vegetables alongside. The method does not specify an accompaniment, so choose one that suits the occasion.

Recipe notes & tips

• Save the strained chicken broth for another dish.
• Finely chop the onion and coriander so they mix evenly into the filling.
• Reserve some avocado before mashing if you want slices inside the arepas.
• Rest the dough for about 5 minutes before deciding whether it needs more water.
• Use a wire rack to let the cooked arepas cool slightly before cutting them open.

Variations

• Extra lime: add a little more lime juice for a brighter filling.
• More coriander: increase the chopped coriander for a more herbal flavour.
• Peppery filling: add more ground black pepper to the chicken mixture.
• Avocado slices: tuck extra slices into each arepa with the filling.
• Thicker arepas: shape the discs a little thicker, keeping an eye on doneness as they cook.

Common mistakes to avoid

• Dry dough: rest it for about 5 minutes first, then add a little water if it still feels too firm.
• Uneven portions: divide the dough into equal portions of about 80–90 g so the arepas cook consistently.
• Over-mashing the filling: mix the ingredients together with a fork once the avocado is mashed, rather than working the chicken into a paste.
• Opening too soon: let the arepas cool slightly on a wire rack before cutting them.
• Skipping the preheating: wait until the lightly oiled pan is hot before adding the arepas.

How to store

Store leftover filling and cooked arepas separately in covered containers in the fridge and use within 2 days. Reheat the arepas in a pan until warm, then fill them just before serving; avoid reheating the filling for longer than needed.

Frequently asked questions