The Spotted Queen Arepa
The arepa Reina Pepiada also known as “the Curvy Queen” is comprised of shredded slow cooked chicken (or grilled & chopped chicken) fresh ripe avocado, green peas and a little mayonnaise. Mix together all ingredients into a bowl and scoop into a steaming hot sliced arepa.
You can think of this arepa as the chicken salad arepa with avocado guacamole filling. The key here is to cook the chicken low and slow in a slow cooker to make it nice and tender. This Arepa is quite simple to make and the filling can be made in big batches, which makes the Arepa Reina Pepiada great for parties or feeding lot’s of people. The filling – which is chicken can be grilled, low cooked or boiled. It can be sliced, chopped or shredded.
Can anyone say Avocado deliciousness? I can’t tell you how many people have never had avocado before.. maybe in guacamole but outside of that, it is a completely foreign fruit. If you have not had avocado before. Try this. If you have had avocado before, try this. The creamy avocado with the chicken and corn arepa is a perfect combination.
I am not only a big fan of good tasting food, but for me presentation is a big part of it. If you end up serving this to others, place the filling in a nice serving bowl, add a slice of lime and allow your guests to fill it with as much as they would like. Just make sure to make enough for seconds!
When I throw Arepa parties, I make sure to have enough Arepas all on display for my guests to grab one and fill it with their favorite filling. Usually the Reina Pepiada is a for sure go-to. As a tip, when makig arepas in large quantities, as soon as they are cooked – since you can only make about four at a time – immediately place inside a covered tinfoil plate and stick in the oven with a temperature about as low as it can go – around 125-150 just to keep them from going cold.
History of the Arepa Reina Pepiada
Let’s face it – Venezuelans are obsessed with their beauty contests – and rightfully so. Venezuela has won more Miss World and Miss Universe competitions than any other country along with over 200 other international beauty competitions. The Alvarez brothers, owners of a local arepera wanted to recognize Venezuelas first Miss World Winner, Susana Duijm with an outstanding honor. And what a better way than to name an Arepa after her? That day, the “Reina Pepiada” was born. Reina in Spanish means “queen” and pepiada comes across as “curvy” which was the sentiment they interpreted from Susana Dujim – the Curvy Queen.
Make this Venezuelan Arepa Colombian Style
If you are looking to give this Venezuelan style recipe a Colombian spin – rather than making thicker arepas for stuffing, make them thinner and put the filling on top. Just a few tweaks and this turns Colombian style!
Just like this one here, as you can see the filling is on top! This one happens to be the Arepa Pabellón and has a flat corn Arepa with shredded beef, double cooked sweet plantains and crumbled cotija cheese.
Making The Basic Arepa de Queso
If you are looking to get the recipe for the basic Arepa itself rather than the filling, check out Mastering the Arepa where you will learn how to make the perfect arepa for all of your arepa stuffing parties.
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Arepa Reina Pepiada Recipe
Follow this recipe to make your own Arepa Reina Pepiada. Let us know how it came out, we would love to see it!
- 4 Large Avocados
- 2lbs Chicken Breast
- 2 Limes
- 1 Cup Green Peas
- 1 Bunch Cilantro
- Salt To Taste
- 2 Cups Harina P.A.N.Corn Meal
- 2.5 Cups Milk or Water
- 2 Cups Mozzarella Cheese
- ½ Stick Melted Butter
- Salt to taste
- Place 2 pounds of rinsed de-skinned chicken breast in a slow cooker.
- Season with cumin, salt and pepper.
- Place cover on and slow cook for 6-8 hours.
- Before preparing the filling, take chicken out to cool.
- Shred Chicken.
- Once you are ready to prepare the arepas, mash the avocados like you are making guacamole.
- Mix the avocados with the chicken and squeeze 2 limes and continue to mix.
- Add a few pinches of salt and broken up cilantro.
- cups of corn meal and 2.5 cups warm milk or water to a large bowl.
- cup shredded mozzarella cheese.
- good pinches of salt.
- Form a ball with the dough by mixing the ingredients.
- Break off a piece about the size of a large meatball.
- Flatten and form a bowl in the cup of your hand.
- Place shredded mozzarella cheese inside.
- Close the arepa in half and seal the edges.
- Form a flat round object.
- Heat skillet to 320 and rub a stick of butter on the hot surface.
- Place arepa on the skillet and sprinkle with salt.
- Once side is getting spotty brown, re-apply butter to skillet and flip. (~4 Minutes)
- Re salt new side.
- Once cheese starts to escape and ooze out and it looks nice and golden brown, it is done.
- Slice the freshly made arepa in half, but only ⅔ of the way through.
- Place filling of fresh avocado and chicken inside.
Well there you have it – hopefully you learned something about the history of the Reina Pepiada. If you would like a visual step by step recipe on how to make arepas check this out: Mastering The Arepa or check out the official ArepasDelGringo YouTube Channel
Buen Provecho!
April 5, 2018
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