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Arepa Reina Pepiada

Name: Arepa Reina Pepiada
Total time: 45 min
Yield: Serves 4
Cuisine: Venezuela
Ingredients: 250g Precooked Corn Flour; 320ml Water; 1 tsp Salt; 300g Chicken Breast; 2 Avocado; 3 tbsp Mayonnaise; 1/4 Onion; 1 tbsp Lime juice; To taste Cilantro; A pinch Vegetable Oil

Snack

⏱ 45 min

👥 Serves 4

Difficulty ⭐

Round cornmeal flatbreads stuffed with chicken and avocado mayo — Venezuela's classic arepa.

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📖 The Story Behind This Dish

Arepas are flat cornmeal breads, a staple eaten morning, noon, and night in Venezuela, split open and stuffed with all kinds of fillings. 'Reina pepiada' means 'curvy queen,' said to be named after the Venezuelan woman crowned Miss World in 1955 — a popular chicken and avocado filling.

🌆 Where it's eaten: At an arepera (arepa shop) on a Caracas street corner, customers point to colorful fillings in the display case and have them packed into hot arepas.

🥕 Ingredients (serves 4)

Precooked Corn Flour 250g
Water 320ml
Salt 1 tsp
Chicken Breast 300g
Avocado 2
Mayonnaise 3 tbsp
Onion 1/4
Lime juice 1 tbsp
Cilantro To taste
Vegetable Oil A pinch

👩‍🍳 Instructions

Boil the chicken breast, shred finely, and let cool.
Mash the avocado and mix with the mayonnaise, chopped onion, lime juice, chopped cilantro, and a little salt, then toss with the chicken.
Put the water and salt in a bowl, add the cornmeal little by little, mix, rest 5 minutes, and knead until smooth.
Divide into 8 balls and flatten into 1.5cm-thick discs.
Cook in a lightly oiled frying pan over medium-low heat for 5 minutes per side; they're done when they sound hollow when tapped.
Slit open horizontally and stuff generously with the filling.

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