Reina Pepiada Arepas
A classic Venezuelan cornmeal cake stuffed with a creamy chicken and avocado salad named in honor of a Miss World winner.
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Ingredients
- 2 cups Pre-cooked cornmeal (Harina P.A.N.)
- 2 1/2 cups Warm water
- 1 teaspoon Salt
- 1 tablespoon Vegetable oil
- 2 cups Shredded cooked chicken breast
- 1 large Ripe avocado
- 1/3 cup Mayonnaise
- 1/4 cup Finely chopped white onion
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lime juice
- 1 clove Garlic, minced
- 1/2 teaspoon Black pepper
Instructions
- 1
In a large bowl, mix the warm water and salt, then slowly add the cornmeal while stirring with your fingers to avoid lumps.
- 2
Knead the dough for 2-3 minutes until smooth and moist; let it rest for 5 minutes to fully hydrate.
- 3
Divide the dough into 8 equal portions and shape them into balls, then flatten them into discs about 1/2 inch thick.
- 4
Heat a lightly oiled cast-iron skillet or budare over medium-high heat and sear the arepas for 5 minutes per side until a golden crust forms.
- 5
Transfer the seared arepas to a 350°F (175°C) oven for 10-12 minutes until they sound hollow when tapped.
- 6
While arepas bake, mash the avocado in a bowl and mix with shredded chicken, mayonnaise, onion, cilantro, lime juice, and garlic.
- 7
Slice the warm arepas open halfway to create a pocket, being careful of the steam.
- 8
Generously stuff each arepa with the chicken and avocado mixture and serve immediately.
Nutrition per Serving
485
Calories
24g
Protein
52g
Carbs
22g
Fat
8g
Fiber
2g
Sugar
680mg
Sodium
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