The arepa Reina Pepiada 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 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 – and well, the arepa of corse.
The Reina Pepiada first got it’s name in 1955 in honor of Susana Duijm, crowned Miss World in 1955. Reina in Spanish means “queen” and pepiada comes across as “curvy” or “spotted” – this is where the green peas come in.
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!
- 4 Large Avocados
- 2lbs Chicken Breast
- 2 Limes
- 1 Cup Green Peas
- 1 Bunch Cilantro
- Salt To Taste
- 2 Cups 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.
- Add 2 cups of corn meal and 2.5 cups warm milk or water to a large bowl.
- Add 1 cup shredded mozzarella cheese.
- Add 2 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.
If you would like a visual step by step recipe on how to make arepas check this out: Mastering The Arepa