Arepa Reina Pepiada Recipe
Shredded chicken breast mixed with avocado and mayo.
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Ingredients
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Arepa dough
Shredded chicken
Reina Pepiada filling
Assembly & garnish
Method
Arepa dough
- 1
Mix dough
In a large bowl combine 2 cups pre-cooked cornmeal and 1 tsp salt. Gradually add 2 cups warm water while stirring with a spoon until a shaggy dough forms. Add 1 tablespoon vegetable oil and knead in the bowl for 2–3 minutes until smooth and cohesive. Let rest 5 minutes so the dough hydrates; if too dry add up to 2 tbs more water, if too wet add a pinch of cornmeal.
- 2
Shape arepas
Divide dough into 6 equal portions (about 4–5 oz / 110–140 g each). Roll each into a ball, then flatten gently between palms to form disks about 1/2 inch (1.3 cm) thick and 3–4 inches (7–10 cm) across. Smooth edges to prevent cracking.
- 3
Cook arepas
Heat a large nonstick or cast-iron skillet over medium heat and add 1 tablespoon butter or oil. Place arepas in the skillet without crowding and cook 5–7 minutes per side until a golden brown crust forms. Reduce heat if they brown too fast. After both sides are browned, transfer arepas to a baking sheet and finish in a 375°F (190°C) oven for 8–10 minutes to cook through (optional) or continue cooking in the skillet covered on low heat for an additional 8–10 minutes, flipping once.
Shredded chicken
- 4
Poach chicken
Place 1 lb chicken breasts in a medium saucepan and add 3 cups water or broth, 1 bay leaf, 6 peppercorns and 1 tsp salt. Bring to a gentle simmer over medium heat, then reduce heat to low, cover and poach for 12–15 minutes until internal temperature reaches 165°F (74°C). Remove from heat and let rest in the liquid for 5 minutes.
- 5
Reina Pepiada filling
- 6
Prepare avocado
Halve, pit and scoop flesh from 2 ripe avocados into a medium bowl. Mash lightly with a fork — leave some small chunks for texture.
- 7
Combine filling
To the mashed avocado add 4 tbs mayonnaise, 1 tbs fresh lime juice, 2 tbs finely diced red onion, 2 tbs chopped cilantro, 1 tsp ground cumin, 3 tsp salt, and 1 tsp freshly ground black pepper. Stir until combined and creamy. Taste and adjust salt, lime, or mayo to reach desired creaminess and seasoning.
- 8
Add chicken
Fold the cooled shredded chicken into the avocado-mayo mixture until evenly distributed. Chill for 15–20 minutes if time allows so flavors meld; otherwise proceed to assemble.
Assembly & serving
- 9
Split arepas
When arepas are cooked and slightly cooled, use a sharp knife to slice horizontally about two-thirds of the way through to create a pocket. Be careful not to cut all the way through.
- 10
- 11
Serve
Serve immediately while arepas are warm. Refrigerate leftover filling in an airtight container for up to 2 days and leftover arepas wrapped at room temperature for 1 day or refrigerated for 2–3 days and reheated.