Name: Homemade Arepas with Reina Pepiada Filling Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Venezuelan
Ingredients: 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); 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)

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Introduction

Homemade arepas are a delicious and versatile Venezuelan staple made from pre-cooked cornmeal. Crispy on the outside and soft on the inside, these corn patties are perfect when filled with flavorful toppings like the classic Reina Pepiada chicken and avocado salad.

The image shows several arepas with a golden brown, slightly charred outer layer, each split open horizontally and filled with a creamy, light green mixture of shredded chicken and herbs. The arepa bread looks thick and soft with a slightly rough texture, stacked and arranged on a wooden board. Some arepas are closed and round, while others are open, displaying the filling inside. Fresh green cilantro leaves are scattered around the arepas, along with a few wedges of lime placed at the back, adding a fresh touch. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
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)

Instructions

Step 1: In a large bowl, mix the cornmeal, salt, and 1 tablespoon vegetable oil. Gradually add the warm water, stirring until the mixture is smooth and homogenous. Let the dough rest for 5 minutes.
Step 2: Divide the dough into six portions. Shape each portion into a ball, then flatten into a disc about 4-5 inches wide and ½-inch thick.
Step 3: Heat a large skillet over medium heat and brush with oil. Cook the arepas for about 6-7 minutes on each side until golden and crispy. For extra crispiness, finish by baking in a 350°F (175°C) oven for 10-15 minutes.
Step 4: In a bowl, combine shredded chicken, onion, cilantro, and jalapeño (if using). In a separate bowl, mash the avocado with mayonnaise and lime juice until smooth.
Step 5: Mix the avocado blend into the chicken mixture until well combined. Season with salt and pepper to taste.
Step 6: Slice an opening on one side of each arepa to create a pocket. Generously fill each arepa with the Reina Pepiada mixture.
Step 7: Serve the arepas immediately, or keep them covered to stay warm until ready to serve.

Tips & Variations

Use pre-cooked white cornmeal for the best texture and authentic flavor.
Let the dough rest for 5 minutes to fully hydrate the cornmeal, making it easier to shape.
Cook the arepas on medium heat to achieve a crispy exterior without burning.
For extra crispiness, finish cooking the arepas in the oven after pan-frying.
Prepare the Reina Pepiada filling while the arepas cook to save time.

Storage

Store leftover arepas in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat by warming in a skillet or oven to restore crispiness. Avoid microwaving to keep the texture.

How to Serve

Two sandwich-like arepas sit on a round metal tray, each with two golden-brown, slightly toasted flatbread layers. Between the layers is a thick, creamy green filling made of shredded ingredients mixed with fresh herbs, giving it a textured look. One arepa is topped with a fresh green cilantro leaf. A wedge of lime and a few cilantro leaves are placed on the tray beside the arepas. The tray is on a surface with a white marbled texture, and part of a wooden board with more arepas is visible in the background. A striped cloth is also partly seen near the tray. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cornmeal?

For authentic arepas, use pre-cooked white cornmeal specifically labeled for arepas or similar dishes. Regular cornmeal will not hydrate properly and may result in a gritty texture.

How can I make arepas gluten-free?

Arepas made with pre-cooked cornmeal are naturally gluten-free, making them a great option for those with gluten sensitivities or celiac disease.