andrejthechef
VenezuelaSandwichBreakfast

Arepa Reina Pepiada

Venezuelan arepa reina pepiada: crisp-crusted corn arepas stuffed with a creamy filling of shredded chicken, avocado, mayonnaise, onion and lime.

prep
30 min
cook
50 min
total
1 h 20 min
serves
4
level
medium
A thick grilled white corn arepa split open and stuffed with a pale green filling of shredded chicken and mashed avocado

The reina pepiada is the best-known filled arepa in Venezuela: a toasted corn cake stuffed with shredded chicken folded into mashed avocado and mayonnaise, with a little onion, cilantro and lime. By the usual account it was created in Caracas in the 1950s and named after Susana Duijm, who was crowned Miss World in 1955. It is eaten at any hour of the day, including breakfast.

The arepa itself decides the dish. Use precooked white cornmeal, not regular cornmeal or masa harina, and mix a soft dough that does not crack when you press it flat. Brown the arepas on a griddle first, then finish them in the oven so the middle cooks through and the shell sounds hollow when you tap it.

If you only want the filling, try the reina pepiada chicken and avocado wraps.

Arepa Reina Pepiada is one of the best breakfasts from around the world.

method

  1. Put the chicken, halved onion, bay leaf and a teaspoon of salt in a saucepan, cover with water, and bring to a simmer. Cook gently for 15 to 20 minutes, until the chicken reaches 74°C (165°F) in the thickest part. Let it cool in the liquid.

  2. For the dough, stir the salt and oil into the warm water, then add the cornmeal while stirring. Mix, then knead for 2 minutes. Rest for 5 minutes. The dough should feel soft and moist, like play dough, and not crack when pressed; add water by the tablespoon if it does.

  3. Divide the dough into 4 balls and flatten each with your palms into a disc about 11 cm (4 1/2 inches) across and 2 cm (3/4 inch) thick, smoothing any cracks at the edges.

  4. Heat the oven to 200°C (400°F). Brush a griddle or heavy skillet with oil and heat it over medium heat. Cook the arepas for 5 to 6 minutes per side, until golden-brown with a firm crust.

  5. Move the arepas to a baking sheet and bake for 15 to 20 minutes, until puffed slightly and hollow-sounding when tapped on the edge.

  6. While they bake, shred the cooled chicken finely. Mash the avocados with the mayonnaise, diced onion, cilantro and lime juice until mostly smooth, then fold in the chicken and season with salt.

  7. Slice each hot arepa open along the side like a pita, leaving one edge attached, and fill it generously with the chicken and avocado. Serve right away.

chef's tips

  • Masarepa is sold as P.A.N. and other brands in Latin groceries and online. Regular cornmeal and masa harina will not work.
  • Make the filling just before serving, because avocado browns. If you need to hold it, press plastic wrap directly onto its surface.
  • Cooked arepas keep for 3 days. Split and toast them before filling.
  • Chill the poached chicken within two hours of cooking if you are not using it right away.