Reina pepiada is one of Venezuela's most famous arepa fillings. It combines chicken, avocado, mayonnaise, lime and cilantro inside warm corn arepas.
Recipe details
- Prep time: 20 min
- Cook time: 18 min
- Total time: 38 min
- Servings: 6 arepas
- Difficulty: Easy
- Estimated cost per serving: $1.55
Ingredients
- 2 cups precooked white cornmeal
- 2 1/2 cups warm water
- 1 teaspoon salt
- 1 tablespoon oil
- 2 cups cooked shredded chicken
- 1 large ripe avocado
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 2 tablespoons chopped cilantro
- 2 tablespoons finely chopped onion
- Salt and black pepper
Step-by-step instructions
- Mix the water and salt; add the cornmeal. Rest for 5 minutes and shape 6 disks.
- Cook in an oiled skillet over medium heat for 7 to 9 minutes per side.
- Mash three-quarters of the avocado with the mayonnaise, lime, salt and pepper.
- Fold in the chicken, cilantro, onion and remaining diced avocado.
- Split the warm arepas without cutting through completely, fill generously and serve.
Tips and variations
- Make the filling up to 4 hours ahead and keep refrigerated.
- A little extra lime helps prevent the avocado from browning.
