About this Dish
Venezuela's daily bread — thick corn cakes split open and stuffed with any combination of shredded beef, chicken, black beans, cheese, avocado or eggs. Every Venezuelan has a strong opinion about the correct fillings. La Reina Pepiada (chicken and avocado) is the most beloved. Unlike Colombian arepas, Venezuelan ones are always stuffed — eating them plain would be considered eccentric.
IngredientsServes 2
🌽Harina PAN (pre-cooked white cornmeal), 2 cups
💧Warm water, 2½ cups
🧂Salt, 1 teaspoon
🍗Chicken thighs, 500g cooked and shredded
🥑Ripe avocados, 2 large mashed
🧅White onion, ½ small finely diced
🫙Mayonnaise, 3 tablespoons
🍋Lime, 1 juiced
🧀Queso blanco or mozzarella, 100g sliced
🫒Neutral oil, 2 tablespoons for frying
Method
1
In a large bowl, mix the harina PAN, salt, and warm water together with your hands until a smooth, soft dough forms with no lumps. Let it rest for 5 minutes — it should feel like soft Play-Doh and not stick to your hands. If it cracks at the edges when you shape it, add a splash more water.2
Divide the dough into 8 equal balls, then flatten each one between your palms into a disc about 1cm thick and 10cm wide. A smooth edge with no cracks means your dough is perfectly hydrated.3
Heat a heavy skillet or griddle over medium heat with a tiny drizzle of oil. Cook the arepas for 6–7 minutes per side until a golden-brown crust forms and they sound hollow when you tap them. Finish them in a 200°C oven for 10 minutes so the inside steams through completely.4
While the arepas cook, make the Reina Pepiada filling by mixing the shredded chicken, mashed avocado, mayonnaise, diced onion, and lime juice in a bowl. Season generously with salt and pepper — the mixture should be creamy and chunky.5
Once the arepas come out of the oven, let them cool for just 2 minutes, then use a sharp knife to slice them open along the equator like a thick pitta bread, leaving a hinge at the back. Be careful — they will be very hot inside.6
Stuff each arepa generously with the Reina Pepiada filling and tuck in a slice of queso blanco. Every Venezuelan will tell you the filling should be falling out slightly — a stingy arepa is a sad arepa. Serve immediately while the shell is still crisp.User Reviews
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