Reina Pepiada Recipe

Poach or use leftover roasted chicken

If you don't have cooked chicken, place 2 boneless, skinless chicken breasts (about 1 pound) in a saucepan and cover with water. Add a pinch of salt. Bring to a simmer, reduce heat, and poach gently for 12–15 minutes until cooked through. Remove, let cool slightly, then shred finely with two forks. Alternatively use shredded leftover or rotisserie chicken to equal 2 cups.

In a medium bowl, add the mashed ripe avocado and lime juice. Mash until mostly smooth but leave a little texture. Lime prevents browning and adds brightness.

Add mayonnaise to the mashed avocado and mix until combined and slightly creamy. This balances richness and keeps the filling cohesive.

Fold in the shredded chicken, finely diced red onion, diced celery, chopped cilantro, and sliced olives (if using). Stir gently to combine so the chicken is evenly coated with the avocado-mayonnaise mixture.

Season with salt, black pepper, and optional ground cumin. Taste and adjust seasoning with more lime juice, salt, or pepper as needed. Refrigerate while you make the arepas if not serving immediately.

In a large bowl, combine 2 cups pre-cooked cornmeal (masarepa) and 1 teaspoon salt. Stir to distribute the salt evenly.

Gradually add 2 1/4 cups warm water to the cornmeal, stirring with a spoon or your hand to incorporate. Let the dough rest 3–5 minutes to hydrate. If dough seems dry, add water 1 tablespoon at a time; if too wet and sticky, add a little more cornmeal.

Knead the dough in the bowl for 1–2 minutes until smooth and no lumps remain. The dough should be soft, moist but not sticky, and hold its shape when formed.

Divide the dough into 6 equal portions (about 5 oz / 140 g each). Roll each portion into a ball and flatten gently with your palm to form disks about 3.5–4 inches wide and 1/2 inch thick.

Heat a heavy skillet or griddle over medium heat and add 1 tablespoon vegetable oil or butter. Place arepas in the skillet and cook 5–6 minutes per side until a golden-brown crust forms. Reduce heat if they brown too quickly; you want them cooked through.

For thicker arepas, after browning both sides, transfer them to a 350°F (175°C) oven for 10–12 minutes to finish cooking through. Alternatively, continue cooking on the stovetop over low heat, covered, for 8–10 more minutes, flipping once, until cooked inside.

Let arepas rest 5 minutes. Using a sharp knife, slice each arepa horizontally about three-quarters of the way through to make a pocket, careful not to cut all the way through.

Generously spoon the avocado-chicken filling into each arepa pocket, pressing lightly so the filling fills the cavity.

Serve immediately with lime wedges and hot sauce on the side, if desired. Leftover filling can be stored in an airtight container for up to 24 hours (avocado will brown gradually).