Arepa Reina Pepiada
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A Note from Feedfeed
A Note from Feedfeed Team member Claudia Romero:
Growing up in Maracaibo, arepas were a staple in our house. But it wasn’t until my high school years when my mom, my sister, and I moved to Caracas that she started making an arepa called “Reina Pepiada”. For those who don’t know, the Reina Pepiada is a classic Venezuelan arepa named after a beauty queen (literally). After Susana Duijm won Miss World in the 1950s, this delicious arepa was created in her honor. Most people boil a chicken, but my mom has her own twist. She roasts bone-in skin-on chicken breasts with salt, pepper, and garlic, making the chicken extra flavorful and juicy. Every time she makes these, it reminds me of how my mom always finds a way to take something classic and make it even better.
Recipe Notes:
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The original Reina Pepiada recipe calls for boiled chicken breasts, but roasting them with the skin adds more flavor and keeps the chicken juicy, preventing it from drying out.
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For extra crispiness, you can optionally transfer the arepas to the oven or air fryer after cooking and bake for an additional 5 minutes at 400°F.
Recipe Description
This Venezuelan recipe comes to us from Feedfeed team member, Claudia Romero, to celebrate her culture during Hispanic Heritage Month! Arepas are made throughout Latin America, but this Venezuelan-style arepa is made with a cooked cornmeal base, then griddled before being stuffed and filled with a variety of delicious fillings! Looking for another Venezuelan recipe to add to your repertoire? Try Claudia's delicious and comforting Torta de Platano.
- Recipe Card
Recipe Card
For the Arepas
ingredients
- 2 cups pre-cooked cornmeal
- 2 1/2 cups lukewarm water
- 1 teaspoon kosher salt
- Vegetable oil
For the Filling
ingredients
- 2 bone-in skin-on chicken breasts
- 1/2 teaspoon garlic powder
- 1 bunch cilantro, chopped
- 1/2 small red onion, finely diced
- 3 ripe avocados
- 6 tablespoons mayonnaise
- 2 tablespoons yellow mustard
- 1 lime, juiced
- Salt, to taste
- Pepper, to taste
Cook the Chicken
Method
Step 1
Preheat oven to 350°F.
Step 2
Season chicken with salt, pepper, and garlic powder. Place on a baking sheet, cover with foil, and roast for about 35 minutes, or until the internal temperature reaches 160°F. Let cool, then shred the chicken, discarding the bones and skin.
Make the Arepas
Step 1
Combine lukewarm water and salt in a large bowl, stirring to dissolve. Gradually add the cornmeal while stirring until dough forms. Knead until smooth and soft, and the dough easily pulls away from the bowl.
Step 2
Divide dough into 8 equal portions. Shape each portion into a ball, then flatten into discs.
Step 3
Heat a large pan over medium-high heat. Lightly grease with vegetable oil. Cook arepas for 5 minutes on each side, flipping once.
Make the Filling
Step 1
While the arepas cook, combine diced onion and lime juice in a bowl. Let sit for 10 minutes to soften the onion's raw flavor.
Step 2
Add cubed avocado to the onion mixture and lightly mash, leaving some chunks. Stir in mayo, mustard, salt, and pepper until combined.
Step 3
Add shredded chicken and ¾ of the diced cilantro to the avocado mixture. Mix thoroughly, adjusting seasoning if necessary. Sprinkle remaining cilantro over the filling.
To Serve
Step 1
Slice arepas in half and fill with the chicken mixture.
Step 2
Serve and enjoy!