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Reina Pepiada Arepa Sandwiches Recipe

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3.9 from 10 reviews

Reina Pepiada is a classic Venezuelan arepa filled with a creamy, flavorful chicken and avocado mixture. This recipe combines poached chicken breast with ripe avocados, garlic, bell pepper, onion, cilantro, mayonnaise, and lime juice, all stuffed inside warm, homemade cornmeal arepas. Perfect as a hearty snack or a satisfying meal.

Ingredients

Arepas

  • 2 cups arepa flour
  • 1 teaspoon fine salt
  • 2½ cups water

Chicken and Avocado Filling

  • 21 ounces chicken breast
  • 1 small onion, sliced
  • Pinch of salt
  • Pinch of black pepper
  • Water (enough to cover chicken)
  • 2½ ripe avocados
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 small onion, finely chopped
  • 1 bunch of cilantro, minced
  • 1 tablespoon mayonnaise
  • 2 tablespoons lime juice (about 1 lime)
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Poach the chicken: Place the chicken breast, sliced onion, a pinch of salt, and black pepper in a pot. Cover with water by an inch or two, then bring to a boil. Lower the heat and simmer gently for 10-15 minutes until the chicken is fully cooked. Remove the chicken and set it aside to cool.
  2. Prepare the chicken and avocado filling: In a large bowl, mash the ripe avocados thoroughly. Add the minced garlic, diced bell pepper, finely chopped onion, minced cilantro, mayonnaise, and lime juice. Shred the cooled chicken breast into small pieces and mix it into the avocado mixture. Season with salt and black pepper to taste. Cover the mixture and refrigerate until ready to use.
  3. Make the arepa dough: In a large bowl, combine the arepa flour and salt. Gradually add water while stirring until the mixture is combined. Knead the dough well until it becomes smooth and elastic. Let the dough rest for a couple of minutes to allow the flour to hydrate and thicken properly.
  4. Form the arepas: Divide the dough into eight equal portions. Shape each portion into a ball, then flatten each ball into a disk approximately 3.5 inches (10 cm) in diameter.
  5. Cook the arepas: Heat a griddle or skillet over medium heat. Place the arepa disks onto the hot surface and cook until golden and crispy, about 5-7 minutes on each side.
  6. Assemble the Reina Pepiada: Once the arepas are cooked, remove them from the heat and let them cool slightly. Slice each arepa open horizontally, creating a pocket. Fill generously with the prepared chicken and avocado filling and serve immediately.

Notes

  • You can cook the chicken by poaching or roasting depending on preference, but poaching keeps it moist and tender.
  • Arepa flour (pre-cooked cornmeal) is essential for authentic texture—do not substitute regular cornmeal.
  • Adjust seasoning of the filling to your taste with more lime juice or salt as desired.
  • Arepas can be kept warm wrapped in a clean towel before slicing and filling.
  • Leftover filling keeps well refrigerated for up to 2 days but is best consumed fresh.

Find it online: https://yumntasty.com/reina-pepiada-arepa-sandwiches-recipe/