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a few arepas on a cutting board stuffed with avocado chicken salad.
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5 from 3 votes

Homemade Arepa with Reina Pepiada

Homemade Arepas with Reina Pepiada are crispy cornmeal cakes filled with a creamy, flavorful mixture of shredded chicken, avocado, and lime. Perfect for any meal, these arepas are a delicious and unique addition to your table.
Prep Time25 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Course: Brunch, Dinner, Lunch
Cuisine: Venezualan
Keyword: arepas, arepas recipe
Servings: 6
Calories: 221kcal
Author: Joanna Cismaru

Ingredients

For Arepas

  • 2 cups pre-cooked white cornmeal P.A.N. brand or similar
  • 2½ cups warm water
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil plus extra for cooking

For Reina Pepiada Filling

  • 2 cups cooked chicken shredded
  • 1 ripe avocado peeled and pitted
  • ¼ cup mayonnaise
  • 1 small onion finely chopped
  • ¼ cup cilantro finely chopped
  • 1 jalapeño seeded and finely chopped (optional)
  • juice of 1 lime
  • salt and pepper to taste
US Customary - Metric

Instructions

  • In a large bowl, mix the cornmeal, salt, and oil. Gradually add the warm water, stirring until the mixture is smooth and homogenous. Let the dough rest for 5 minutes.
    process shots showing how to make arepas.
  • Divide the dough into six portions. Shape each into a ball, then flatten into a disc about 4-5 inches wide and ½-inch thick.
    process shots showing how to make arepas.
  • Heat a large skillet over medium heat and brush with oil. Cook the arepas for about 6-7 minutes on each side until they are golden and crispy. Optionally, finish by baking in a 350°F (175°C) oven for 10-15 minutes for extra crispiness.
    process shots showing how to make arepas.
  • Combine the shredded chicken, onion, cilantro, and jalapeño in a bowl. In a separate bowl, mash the avocado with mayonnaise and lime juice until smooth. Mix the avocado blend into the chicken mixture until well combined. Season with salt and pepper.
    process shots showing how to make arepas.
  • Slice an opening on one side of each arepa to create a pocket. Generously fill each arepa with the Reina Pepiada mixture.
    process shots showing how to make arepas.
  • Serve the arepas immediately, or keep them covered to stay warm until ready to serve.

Notes

  1. Use pre-cooked white cornmeal for the best texture and authentic flavor.
  2. Let the dough rest for 5 minutes to fully hydrate the cornmeal, making it easier to shape.
  3. Cook the arepas on medium heat to achieve a crispy exterior without burning.
  4. For extra crispiness, bake the arepas in the oven after pan-frying.
  5. Prepare the Reina Pepiada filling while the arepas cook to save time.
  6. Store leftover arepas in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Nutrition

Serving: 1serving | Calories: 221kcal | Carbohydrates: 4g | Protein: 13g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 39mg | Sodium: 490mg | Potassium: 298mg | Fiber: 3g | Sugar: 1g | Vitamin A: 144IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 1mg
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