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Meat, Americas

Arepas reina pepiada

Arepas reina pepiada are Venezuelan corn patties filled with shredded chicken, mashed avocado, and mayonnaise. This recipe serves 4, takes 45 minutes, is rated easy, and costs €3.30 per person. The key to success is cooking the patties in a skillet then finishing them in the oven, so they stay soft inside and crisp outside.

Tonight we're treating ourselves Venezuelan style with arepas reina pepiada, filled with chicken, avocado, and mayonnaise.

Arepas reina pepiada
Total time
45 min
Difficulty
Easy
Cost per person
€3.30
Calories per person
740 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring
The kids
They generally like it

Reina pepiada is the most famous arepa filling in Venezuela. Mashed avocado blends with mayonnaise for a creamy texture, while shredded chicken adds bite. Cilantro and lime brighten the whole thing without covering up the mild corn flavor of the patties. Once split open and filled, arepas are eaten with your hands, warm outside and cool inside.

This dish works well for a weeknight when you want something different, or for a slower Sunday with kids who enjoy filling their own arepa. You prepare it in two separate steps, the patties on one side and the chicken avocado salad on the other, so you can cook calmly without racing against the clock.

The ingredients

4 people

Pantry

  • Precooked corn flouroften in the pantry 300 g
  • Warm wateroften in the pantry 45 cl
  • Mayonnaiseoften in the pantry 4 tbsp
  • Oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Butcher

  • Chicken breasts 3

Fruits and vegetables

  • Ripe avocados 2
  • Fresh cilantro 4 sprigs
  • Lime 1
  • Green onions 3
  • Cucumber 1

Allergens Eggs

The step by step recipe

  1. Poach the chicken breasts in simmering salted water, then shred them finely. 15 min

    Let them cool in their poaching water, they stay juicier that way.

  2. Mix the corn flour, warm water, and a pinch of salt until you get a smooth dough, let it rest, then shape it into eight thick patties. 10 min

    Wet your hands so the dough doesn't stick while you shape it.

  3. Brown the arepas in an oiled skillet, then finish them in the oven at 180°C. 20 min

    They're done when they sound hollow if you tap on them.

  4. Mash the avocados with the lime juice, then mix in the chicken, mayonnaise, cilantro, and chopped green onions.

    Add the avocado at the last moment, it browns quickly.

  5. Split the arepas open, fill them with the chicken salad, and serve with cucumber slices.

    Keep the arepas warm, the cool filling makes for a great contrast.

Our tips to get it right

  • Use precooked corn flour made specifically for arepas, regular cornmeal gives a dough that won't hold together and tastes different.
  • Weigh the water and flour instead of measuring by volume, the dough's texture depends heavily on these proportions.
  • If your avocados aren't ripe yet on cooking day, take them out of the fridge the night before and let them sit at room temperature so they mash easily.

The variations

  • Swap the chicken for mashed chickpeas for a vegetarian version that's just as creamy.
  • For a faster version, use leftover roast chicken, already cooked and shredded, instead of poaching it.
  • For kids, serve the filling separately in small bowls and let them fill their own arepa.

What to serve it with

  • Fresh cucumber slices
  • Squeeze of lime juice
  • Diced tomato salad

Storage

Plain cooked arepas keep for 2 days in the fridge in a sealed container and freeze well once cooled. The chicken avocado filling keeps for 1 day at most in the fridge, since avocado browns quickly. Reheat the arepas in a skillet or oven before filling them.

Questions about this dish

Can I use regular cornmeal instead of precooked corn flour?

No, precooked corn flour is essential for the dough to hold together and shape into patties. Regular cornmeal has a different texture and doesn't cook the same way.

Can I make the arepa dough ahead of time?

The dough shapes best right after its five minute rest, so it's better to use it right away. You can poach and shred the chicken the day before to save time.

How do I keep the avocado from browning in the filling?

Add the lime juice as soon as you mash the avocado, the acidity slows oxidation. It also helps to make this step right before serving rather than ahead of time.

Are arepas good for kids?

Yes, the mild corn flavor and creamy filling are generally popular with kids. You can also let them fill their own patty so they get involved in the meal.

How long does it take to make arepas reina pepiada?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in arepas reina pepiada?

About 740 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does arepas reina pepiada cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs. Always check the labels of the products you buy.

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