Homemade Arepas with Reina Pepiada Filling Recipe
Homemade arepas are a delicious and crispy Venezuelan staple made from pre-cooked white cornmeal, served with a creamy Reina Pepiada filling of shredded chicken, avocado, mayonnaise, and fresh herbs. This recipe guides you through making the dough, frying, and optional baking for extra crispiness, paired with a flavorful, creamy chicken and avocado filling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 arepas 1x
- Category: Snack
- Method: Frying
- Cuisine: Venezuelan
- Diet: Gluten Free
Ingredients
Scale
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)
Instructions
- Prepare the dough: In a large bowl, mix the cornmeal, salt, and oil. Gradually add warm water while stirring until a smooth, homogenous dough forms. Let it rest for 5 minutes to hydrate the cornmeal fully.
- Shape the arepas: Divide the rested dough into six equal portions. Shape each portion into a ball and then flatten into discs about 4-5 inches wide and ½-inch thick.
- Cook the arepas on skillet: Heat a large skillet over medium heat and brush it with oil. Cook the arepas for 6-7 minutes on each side until golden and crispy. Optionally, bake them in a preheated 350°F (175°C) oven for 10-15 minutes for extra crispiness.
- Make the Reina Pepiada filling: In a bowl, combine shredded chicken, chopped onion, cilantro, and jalapeño. In a separate bowl, mash the avocado with mayonnaise and lime juice until smooth. Mix the avocado blend into the chicken mixture and season the filling with salt and pepper to taste.
- Assemble the arepas: Slice a pocket into one side of each cooked arepa. Generously fill each with the Reina Pepiada mixture.
- Serve: Serve the filled arepas immediately or keep them covered to stay warm until ready to enjoy.
Notes
- Use pre-cooked white cornmeal for authentic texture and flavor.
- Rest the dough 5 minutes to hydrate fully, making shaping easier.
- Cook on medium heat for a crispy exterior without burning.
- Baking after pan-frying adds extra crispiness to the arepas.
- Prepare the filling while arepas cook to save time.
- Store leftover arepas in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Keywords: arepas, Venezuelan arepas, homemade arepas, Reina Pepiada, chicken arepas, avocado filling, cornmeal arepas
