Arepa Reina Pepiada Recipe

Make dough

In a large bowl, combine the pre-cooked cornmeal and salt. Gradually pour in the warm water while stirring with a spoon until a shaggy dough forms. Add 1 tablespoon vegetable oil and knead 1–2 minutes in the bowl until smooth and no longer sticky. Let rest 5 minutes.

Shape arepas

Divide the dough into 6 equal portions (about 4–5 ounces each). Roll each portion into a ball, then flatten gently with your palms to discs about 3.5–4 inches wide and 1/2-inch thick. Smooth edges with wet fingers if cracked.

Cook arepas

Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add arepas (work in batches if needed) and cook for 5–6 minutes per side until a golden-brown crust forms. Reduce heat to medium-low if they brown too fast; they should cook through and become slightly puffed (internal texture spongy). Transfer to a baking sheet and keep warm. Optionally, split each arepa horizontally with a serrated knife and lightly butter inside, then briefly toast cut side down in the skillet.

Season and roast

Preheat oven to 400°F (200°C). Toss the chicken with 1 tablespoon olive oil, smoked paprika, ground cumin, garlic powder, 3/4 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon fresh lime juice. Place on a rimmed baking sheet or in an ovenproof dish and roast 18–22 minutes (thighs) or 16–20 minutes (breasts), until internal temperature reaches 165°F (74°C). Remove and let rest 5–10 minutes.

Shred

Using two forks (or your hands when cool), shred the roasted chicken into bite-sized pieces. Measure about 2 cups shredded chicken for the filling.

Prepare avocados

Halve, pit, and scoop the avocado flesh into a medium bowl. Mash roughly with a fork until creamy but a bit chunky. Stir in 1 tablespoon fresh lime juice to prevent browning and brighten flavor.

Combine filling

Add the 2 cups shredded roasted chicken, 1/2 cup mayonnaise, 2 tablespoons finely diced red onion, 2 tablespoons chopped cilantro, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the mashed avocado. Mix gently until combined and creamy but still with texture. Taste and adjust seasoning or lime juice as needed.

In a small bowl, whisk together 1/4 cup mayonnaise, minced garlic, 1/2 teaspoon fresh lemon juice, 1 teaspoon olive oil, 1/8 teaspoon salt, and a pinch (1/16 tsp) black pepper until smooth. Taste and adjust acidity or salt. Keep chilled until ready to use.

Carefully split each warm arepa without cutting all the way through (create a pocket). Spoon a generous portion (about 1/3–1/2 cup) of the Reina Pepiada filling into each arepa.

Drizzle about 1 teaspoon of the garlic aioli over the filling or spread inside the arepa before adding the filling, per preference.

Garnish with extra cilantro leaves and serve with lime wedges on the side for squeezing. Serve immediately while arepas are warm.