Reina Pepiada Mini-Arepas, photo by Hispanic Kitchen

Reina Pepiada Mini-Arepas

Cuisine: Venezuelan
Prep Time: 1 hour
Cook Time: 1 hour
Servings: 20 mini-arepas
If you love chicken and avocados then you will love this arepa recipe!

If you love arepas and avocados, you have come to the right place. This recipe is an undeniable Venezuelan favorite, and the most famous kind of arepa there is - the Arepa Reina Pepiada.

Arepas are bread-like patties made from corn flour (find a super easy recipe here), whereas reina pepiada is an arepa stuffed with a chicken salad filling made with shredded chicken, mayo, salt and avocado. YUM!

The recipe name means "polka-dotted queen,"  and it was developed by an arepero as an homage to Susana Duijm, a Venezuelan beauty queen who won Miss World in 1955. Pepiada meant "lady with beautiful curves" in that era, and reina means Queen, so that is how arepa reina pepiada came to be!

 

Ingredients

  • 2 pounds chicken breast boneless, poached and shredded
  • 5 avocados pitted, peeled, in slices
  • 2 tablespoons Mayonnaise
  • 1 lime juiced
  • 1/2 teaspoon salt
  • black pepper ground, to taste
  • 1/4 cup cilantro fresh, chopped (optional)

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Directions

  1. Place the shredded chicken in a bowl and add the mayonnaise.
  2. In a separate bowl, mix together the sliced avocados with a wooden spoon. Mix until you achieve a mushy consistency and add it to the chicken mixture.
  3. Squeeze in the lime juice, and the rest of the ingredients: cilantro, salt and ground black pepper. Mix it all with the wooden spoon and stir to combine well.
  4. Cover and place in refrigerator for at least one hour.
  5. Once you are ready to eat, cut a pocket into the middle of your hot arepas, and stuff generously!

Chef Notes

Make the arepas as big or small as you want. This recipe is great for breakfast or a bite-sized appetizer! Store any leftover "reina pepiada" chicken salad in the fridge, and use within a day or two.

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