Arepas Reinas Pepiadas (Venezuelan Chicken & Avocado Stuffed Arepas)

How to Make It

1. 1

   Poach the Chicken

   Place the chicken breasts in a medium saucepan and cover with cold water. Add the minced garlic, bay leaves, a pinch of salt, and cracked black pepper. Bring to a gentle boil over medium heat, then reduce to a simmer. Cook for 18–20 minutes until the chicken is fully cooked through with no pink remaining. Remove the chicken and allow to cool slightly. Using two forks, shred the meat into fine, even strands. Discard the poaching liquid or reserve as a light broth.

   Tip: Poaching in seasoned water rather than frying keeps the fat content low while preserving moisture and flavour. The internal temperature of fully cooked chicken should reach 75°C (165°F).
2. 2

   Prepare the Reina Pepiada Filling

   In a large mixing bowl, mash the avocado flesh with a fork to a chunky-smooth consistency — leave some texture for bite and satiety. Add the shredded chicken, diced onion, mayonnaise, fresh lime juice, and chopped cilantro. Season with salt and black pepper to taste. Fold everything together gently until well combined. Cover with plastic wrap pressed directly onto the surface and refrigerate until the arepas are ready.

   Tip: The lime juice not only brightens flavour but also slows avocado oxidation, preserving the filling's vibrant green colour. This filling can be made up to 4 hours ahead.
3. 3

   Mix and Form the Arepa Dough

   In a large bowl, combine the masarepa and salt. Gradually add the warm water, mixing with your hands as you pour. Knead gently for 2–3 minutes until a smooth, pliable dough forms — it should not crack at the edges when pressed. If too dry, add water one tablespoon at a time. Divide the dough into 8 equal balls (approximately 90g each). Flatten each ball between your palms to form a disc approximately 1.5 cm (½ inch) thick and 10 cm (4 inches) in diameter. Allow to rest for 5 minutes.

   Tip: The correct dough consistency is key — it should feel like soft Play-Doh. Cracks around the edges when forming discs indicate the dough is too dry and needs more water.
4. 4

   Cook the Arepas

   Heat a non-stick griddle, cast iron skillet, or flat pan over medium heat. Lightly grease with avocado oil spray or a thin brush of oil. Place the arepas on the hot surface and cook for 5–6 minutes per side until a golden-brown crust forms and the arepa sounds hollow when tapped. Transfer to a preheated oven at 180°C (350°F) and bake for a further 8–10 minutes to ensure the inside is fully cooked through. Remove and rest for 2 minutes.

   Tip: The combination of griddle and oven cooking is the traditional method — it creates the characteristic crisp shell with a soft, fluffy interior. Avoid pressing down on the arepas while cooking.
5. 5

   Fill and Serve

   Using a sharp knife, slice each arepa three-quarters of the way around its edge to create a pocket — like opening a book. Be careful not to split it completely. Generously spoon the Reina Pepiada chicken-avocado filling into each arepa pocket, distributing evenly across all 8 arepas (2 per serving). Serve immediately while the arepa shell is still warm and crisp.

   Tip: For a nutrient boost, add a handful of shredded leafy greens such as spinach or thinly sliced cucumber inside the arepa before adding the filling. Serve with a side of sliced tomato or a light green salad to increase vegetable intake and dietary fibre per meal.