Go Back Email Link
Arepa Reina Pepiada ~ Arepa with Chicken and Avocado

Arepa Reina Pepiada ~ Arepa with Chicken and Avocado

David Taylor
This recipe of chicken and avocado filling stuffed into plump cornmeal patties is perfect for a lunch or snack anytime.
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Sandwich
Cuisine Venezuelan
Servings 8 people

Ingredients
  

For the Filling:

For the Arepa:

Instructions
 

For the Filling:

  • In a medium saucepan over medium-high heat, bring 4 cups water to a boil. Add bouillon, stirring until dissolved. Add chicken; cook until cooked-thorough, about 20 minutes; transfer to refrigerator until cold. Shred chicken. In a medium bowl, stir together chicken, mayonnaise, onion, guacamole, garlic and cilantro. Season with adobo. Gently fold in avocado. Refrigerate until ready to use.

For the Arepa:

  • In a medium bowl, stir together masarepa and salt. Add 2 ½ cups lukewarm water. Stir until combined; let sit for 5 minutes. Using a wet hand, knead the dough until smooth. Divide dough into 8 portions. Form dough into small balls.
  • Heat oil in a large comal or non-stick skillet over medium-high heat. Add balls, leaving at least 3" space between the dough. Using the palm of your hand, flatten balls to ½” thickness. Cook, flipping once, until golden brown on both sides, about 7 minutes total. Repeat with the remaining dough.
  • Using a knife, halve arepas horizontally without detaching the end. Divide filling evenly among arepas.
Keyword Arepa, avocado, Chicken