(Reina Pepiada) Chicken Avocado Arepa

Name: (Reina Pepiada) Chicken Avocado Arepa
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 large arepas or 6-8 small ones
Ingredients: 2 cups of precooked corn flour; 2 ¼ cups warm water; 1 teaspoon salt; 2 tablespoons of oil; 1 roasted chicken breast; 2 sprigs of cilantro; 1 small clove of garlic; 1 medium onion; 1-2 ripe avocados; 3 tablespoons mayonnaise; 1 tablespoon olive oil; 1 tablespoon lemon; salt to taste

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5.0

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Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4 large arepas or 6-8 small ones
Course
Main Course, Appetizer, Lunch
Cuisine
South American, Venezuelan

(Reina Pepiada) Chicken Avocado Arepa

Iris Warren

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Recipe for Reina Pepiada arepa or Venezuelan Chicken Avocado arepas, this traditional dish consists of crispy corn patties filled with a creamy chicken avocado salad.

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Ingredients

Servings

For the arepas:

2 cups of precooked corn flour 290 grams=~10 ounces - PAN brand
2 ¼ cups warm water 510 ml
1 teaspoon salt
2 tablespoons of oil

For the chicken and avocado “Reina Pepiada” filling:

1 roasted chicken breast shredded, about 300 grams or 10 ounces
2 sprigs of cilantro
1 small clove of garlic
1 medium onion ~ 80 grams
1-2 ripe avocados ~ 300 grams
3 tablespoons mayonnaise
1 tablespoon olive oil
1 tablespoon lemon
salt to taste

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Instructions

To make the arepas:

Place the warm water in a mixing bowl. Then add the salt, and a tablespoon of oil, stir. Add the precooked corn flour, stirring constantly with a spoon. Knead until you obtain a dough with a nice smooth consistency, without any lumps. The arepa dough should come off the bowl easily.
Divide the dough into six large balls of the same size and flatten them between your hands to form the arepas into a disk shape.
Add the remaining tablespoon of oil to a frying pan or a griddle pan, make sure the pan is evenly coated with the oil.
Turn the stove on to medium-high heat, and add the arepas to the pan. Make sure there is enough space in between them (to be able to turn them easily). When the first five minutes have passed, turn them over and cook them covered for another five minutes on the opposite side. Remove the arepas from the pan and let them rest. Repeat if working in batches.

For the chicken and avocado “Reina Pepiada” filling:

While the arepas are cooking you can prepare the filling. You can also prepare it ahead of time and have it ready to serve.
Finely chop the onion and cilantro. Crush the garlic clove. Place them in a bowl and mix them with the olive oil, lemon juice, salt, and mayonnaise.
Save about ¼ of the avocados, to slice and decorate the arepas when serving; you can sprinkle a little bit of lemon juice on the slices to keep them from darkening. Mash the rest of the ripe avocados.
Add the mashed avocado to the bowl with the chopped onion and cilantro mayonnaise mix. Mix everything until you have a smooth sauce. You could also make this sauce in a food processor.
Mix the shredded chicken with the avocado sauce. Taste and adjust salt if necessary.
Use a sharp knife to open the arepas lengthwise and fill each one with the chicken avocado salad. After filling the arepas with the chicken salad, add the extra avocado slices.