Arepa Reina Pepiada 

Because my mother grew up between Aruba and Venezuela, Venezuelan food has always been present at our table. With my cousins, we would always get excited at the idea of eating one of our grandma’s arepa, which consisted of a doughy corn disc filled with juicy ground beef and then deep fried. As much as I love my grandma’s arepa, I wanted to try another Venezuelan classic: the Reina Pepiada Arepa. This arepa is perfect for warmer days and is stuffed with an avocado, cilantro, and lime chicken salad.

Ingredients

Harina P.A.N: this is a precooked corn flour used for arepas, there are other brands you could use too.

Shredded chicken: I like to use chicken breasts to prepare shredded chicken, but boneless skinless thighs will do too.

Avocado: make sure it is ripe!

Lime: Definitely use lime (not lemons, it would be too overpowering).

Red onion: red, yes. 

Cilantro: unless you don’t like it. You can adjust the amount to your taste.

Mayonnaise: just a little bit for texture and taste 🙂

Salt & pepper: of course!

Step-by-step Instructions

1. Prepare the shredded chicken

I like to use chicken breasts for this recipe but you can always use boneless and skinless thighs. There are probably a myriad of ways to prepare the chicken. I like Lisa Brian (Downshiftology) recipe it is so easy and quick and I loved the grilled texture on one side. 

In an oiled pan, start by frying the chicken for 5 minutes on one side, then add about ½ cup of chicken broth, cover, and let it cook for another 7-10 minutes. You can use a thermometer to know when your chicken is ready (when it reaches 165 degrees in the thickest part of the breast). 

If you have a slow cooker, you can also slow cook your chicken breast for about 5-6 hours on low setting with the seasoning you’d like. This way it will be extra juicy. 

Lisa Brian’s recipe uses a food processor, but since I don’t have one I just put on plastic gloves and shred the chicken with my hands. You can also do it with two forks if you want thinner shreds. 

Once your chicken is cooked and shredded, transfer it to a bowl and let it cool while you prepare the arepas.

2. Prepare the Arepa Dough

In my household it is not common to use precise measurement for the arepa dough: we usually pour 200 ml of water in a bowl and then add the harina P.A.N until it reaches the desired consistency. If you want to try it this way, note that the arepa dough takes some time to absorb all the water, so make it watery at first and let it sit for 10 minutes before adding more liquid if needed.

For this recipe, I provided an approximate measurement, but the main point of reference is the dough consistency: it should be easy to shape (not sticking to your hand) but should not crumble on the side when shaping either.

Once the dough has reached the right consistency, you can separate it into equal small balls. I like to serve decent sized arepas, and was able to shape 4 large arepa (so 4 servings) with these measurements (see recipe below). However, you can always make more (but smaller) arepas or double the recipe depending on your party’s size. 

Then, you want to flatten the balls and shape them into a disc. Some people like to use plates or bowls, but whatever feels most comfortable for you is the best solution. I personally just use my hands. You want your arepa to be about ½ inch (1.2 centimeter) thick and about 4 inches (10cm) in diameter (but remember that you are free to make it smaller or bigger).

It is now time to fry your arepas. You can deep fry it or pan fry it. If you pan fry them, just make sure you put enough oil otherwise the outside will lose its crispiness. I usually pan fry them on low-medium heat for about 3-4 minutes per side. Again, I usually trust my intuitions and let the arepa cook until it is browned enough and crispy. Once the arepas are cooked, reserve on a plate covered with a paper towel to absorb the excess grease. Finally, cover the arepas with a kitchen towel to keep them warm while preparing the filling.

3. Prepare the Reina Pepiada Filling

This is the easy and quick part. Start by chopping your red onion and cilantro very thin and add them to the shredded chicken, which has supposedly cooled down by then (wait a little more if not). Add the avocado (cut in pieces), the mayonnaise, lime juice, salt, and pepper. Mix everything together with a fork until it reaches your desired consistency. I like mine when it is easy to spread but still has tons of texture.

4. Serve and enjoy

Here we are: your arepas and filling are both ready. Just simply cut the arepa in two––but not all the way (you want the bottom to still be attached). Fill them with a generous amount of Reina Pepiada, and VOILA!

Arepa: Frequently Asked Questions

What is an Arepa? Arepa to Venezuelan people is what bread is to French people. It is a doughy flat bread made with corn flour and stuffed with different ingredients. With arepas, possibilities are literally endless, but the most common filling consists of shredded beef, white and yellow cheese, beans, avocado, and chicken. You can even have a arepa by itself––a “viuda” (or widow) arepa.

Which corn flour should I use? First, you want to make sure you are buying “masarepa”, this is a pre-cooked corn flour that is used for arepa and other food samples in Colombian and Venezuelan cuisine. My go-to brand is the white corn version of Harina P.A.N. This is the one and only masarepa we use in our household, so I have never tried any other brand. I would advise using this flour if following my recipe. Plus, this brand is fairly easy to find in most supermarkets!

Can I make arepa ahead of time? You can always reheat arepas in the oven, microwave, or stove top. If doing so, just make sure that you wrap them in a damp paper towel if using your oven or microwave or add a little water in your pan if reheating on the stove top. However, I feel like reheated arepas lose their texture. My advice is to prepare a good batch of dough, place it in the refrigerator, and shape the dough as well as fry your arepa the moment you want to serve them. The dough will stay good in the refrigerator for up to 5 days.

Can I oven bake my arepas? Yes. The arepa can be cooked in the oven. It is a healthy alternative and will taste just fine. However, if you want to experience the true taste of arepa, you need not be shy about the oil 🙂

Are arepas gluten free? Yes! Arepas are naturally gluten free since it only uses corn flour. It is a very good alternative for people with gluten sensitivity or celiac disease.