Venezuelan Arepa with Chicken Avocado Salad (Reina Pepiada)
Arepa reina pepiada Say it: ah-REH-pah RAY-nah peh-pee-AH-dah
Arepa reina pepiada is Venezuela’s much-loved stuffed corn cake: a griddled arepa split and filled with a creamy salad of shredded chicken, ripe avocado, mayonnaise, lime, onion and cilantro. It is eaten from breakfast through late-night street food, though it makes a satisfying lunch or light supper. The contrast is the point—the crisp, slightly chewy cornmeal shell against a cool, bright, rich filling. It is one of the country’s most iconic arepa fillings and a staple of Venezuelan home cooking.
Venezuelan Arepa with Chicken Avocado Salad (Reina Pepiada)
Arepa reina pepiada
Pronounced ah-REH-pah RAY-nah peh-pee-AH-dah
- Serves
- 4
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Level
- Medium
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the arepas
For the filling
Method
In a large bowl, mix the masarepa and 1 tsp salt. Add the warm water and 1 tbsp vegetable oil and stir, then knead with your hands for 1-2 minutes until smooth and no dry lumps remain. Let rest for 5 minutes; the dough should be soft, moist, and hold together without cracking.
Divide the dough into 4 equal pieces and roll into balls. Flatten each ball between your palms into a disc about 1/2 inch (1.25 cm) thick and 4 inches (10 cm) wide, smoothing the edges; wet your hands if the dough sticks.
Heat a griddle or large skillet over medium heat and brush lightly with vegetable oil. Cook the arepas for 6-8 minutes per side, until golden brown and crusty and they sound hollow when tapped; if they brown too quickly, finish them in a 350°F (175°C) oven for 8-10 minutes. Keep warm.
For the filling, put the chicken breast in a saucepan with the 4 cups (960 ml) water and bring to a gentle simmer. Cook for 15-18 minutes, until the chicken is opaque and reaches 165°F (74°C) in the center, then transfer to a plate to cool slightly and shred with two forks. (If using cooked chicken, skip this step.)
In a bowl, mash the avocado with the mayonnaise and lime juice until creamy but still slightly chunky. Fold in the shredded chicken, cilantro, onion, garlic, 1/2 tsp salt, and black pepper; taste and add more lime or salt if needed. The filling should be thick and spoonable.
Split each warm arepa horizontally with a small knife, leaving one side attached to form a pocket. Stuff generously with the chicken-avocado filling, mounding it slightly, and serve immediately.
Regional variants
Some cooks add a little chopped green bell pepper or sweet corn to the filling, and others make smaller arepas for appetizers. For a sharper flavor, increase the lime juice or add a pinch of cayenne.
Cook's notes
- Use masarepa, not fine cornmeal or polenta; the dough will not hold together otherwise.
- Knead the dough until it feels smooth; a crack at the edge means it needs a splash more water.
- Keep the avocado filling chunky and add lime at the end so it stays bright.
Serve with
Serve warm with lime wedges and hot sauce, or with a cold papelón con limón.
Make ahead and storage
The filling can be refrigerated, covered, for up to 1 day; press plastic wrap onto the surface. Cooked arepas reheat best split in a dry skillet or in a 350°F (175°C) oven.
