Reina PepiadaArepas with Chicken and Avocado
Venezuelan arepas filled with a creamy chicken-and-avocado salad. Reina Pepiada fillings vary, but chicken, avocado, and mayonnaise are defining elements.
Prep
30m
Cook
25m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Arepas
- 360gPre-cooked Corn Flour
- 500mlWater (warm)
- 6gSalt
- 15mlVegetable Oil
Filling
- 450gChicken Breast
- 1.2lWater
- 2pcsAvocado (peeled and mashed)
- 80gMayonnaise
- 80gOnion (finely chopped)
- 10gFresh Coriander (finely chopped)
- 20mlLime Juice
- 4gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Cook at a gentle simmer until the chicken breast is tender and reaches 74°C (165°F), then drain, cool slightly, and shred.
- 02
In a bowl, combine the shredded chicken breast with the mashed avocados, mayonnaise, onion, fresh coriander, lime juice, salt, and black pepper. Mix until creamy but still slightly chunky, then set aside.
- 03
Mix the warm water with the salt and vegetable oil in a bowl. Gradually stir in the pre-cooked corn flour and knead briefly until a smooth dough forms. Let it rest for 5 minutes.
- 04
Divide the dough into equal balls and flatten them into thick rounds. Cook the arepas on a lightly greased griddle or skillet over medium heat until a crust forms on both sides and the centers feel set.
- 05
Transfer the arepas to a 180°C (356°F) oven for a few minutes to finish cooking through, or continue on the griddle over low heat until done. Split each arepa partway open and fill generously with the chicken and avocado mixture.
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