Venezuelan Arepas Reina Pepiada

Mauricio Eggleton
Mauricio Eggleton
One of the most famous dishes from Venezuela, characterized by its variety of fillings, and it has no specific time to enjoy it; you can eat it for breakfast, lunch, or dinner. Try these arepas reina pepiada!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 800 grams corn masa flour, for the dough
  • 500 milliliters water, for the dough 500 milliliters water, for the dough
  • 1 teaspoon salt, for the dough 1 teaspoon salt, for the dough
  • 1 teaspoon vegetable oil, for the dough 1 teaspoon vegetable oil, for the dough
  • 5 cups chicken breast, cooked, for the filling 5 cups chicken breast, cooked, for the filling
  • salt, for the filling salt, for the filling
  • 2 avocados, for the filling 2 avocados, for the filling
  • 1 cup onion, finely chopped, for the filling 1 cup onion, finely chopped, for the filling
  • 1 cup cilantro, for the filling 1 cup cilantro, for the filling
  • 1 cup mayonnaise 1 cup mayonnaise
Preparation
45 mins
15 mins
Low
  • In a bowl, add warm water and dissolve the salt. Once ready, add oil and gradually add the precooked corn flour. Mix all the ingredients until a soft and moist dough forms.
  • Form medium-sized balls of dough and press with the palm of your hand to form discs about 1 cm thick. Set aside.
  • In a skillet over medium heat, place the formed discs one by one, cooking for 5 minutes or until they turn golden brown on both sides.
  • In a baking dish, add the shredded precooked chicken, mayonnaise, avocado pulp, finely chopped onion, cilantro, and minced garlic; mix well.
  • With the help of a knife, open the arepas to fill them with the previous mixture.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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