Arepa Reina Pepiada

A delicious and popular Venezuelan dish featuring arepas stuffed with a creamy chicken and avocado filling.

Cook time: 40 minutes

Servings: 4

Ingredients

• 2 cups precooked cornmeal
• 1 tsp salt
• 2.5 cups warm water
• 1 tbsp oil optional, for cooking
• 1 avocado large, ripe
• 1.5 cups cooked and shredded chicken breast rotisserie chicken works well too
• 2 tbsp mayonnaise
• 2 tbsp lime juice
• 0.25 cup onion finely chopped
• 1 tbsp fresh cilantro optional, for extra flavor
• 0 salt
• 0 black pepper
• 0 hot sauce optional, for an extra kick

Instructions

1. In a large bowl, combine the precooked cornmeal and salt. Gradually add the warm water, stirring with your hands or a spoon until the mixture comes together and forms a soft dough.
2. Divide the dough into 4-6 equal portions and roll them into balls. Flatten each ball into a disc about ½ inch thick.
3. Heat a non-stick skillet or griddle over medium heat. If desired, add a little oil to prevent sticking. Cook the arepas for about 5-7 minutes on each side, until they are golden brown and develop a slight crust. Optionally, you can finish cooking them in a 350°F (175°C) oven for 10 minutes to make sure they're cooked through.
4. In a medium bowl, mash the avocado with a fork until it’s creamy, but still a bit chunky for texture.
5. Add the shredded chicken to the mashed avocado. Stir in the mayonnaise, lime juice, chopped onion, and cilantro. Mix everything until well combined.
6. Taste and season with salt, pepper, and any additional lime juice or hot sauce if you like a bit of extra tang or spice.
7. Once the arepas are cooked, let them cool slightly. Slice them open about halfway to create a pocket for the filling.
8. Generously fill each arepa with the chicken avocado mixture. You can really pack it in to get a delicious, hearty bite every time!