Savory Chicken and Avocado Arepas
Savor the flavors of Venezuela with these delicious Chicken and Avocado Arepas, known as Reina Pepiada. This classic dish combines poached chicken, fresh cilantro, creamy avocados, and a hint of lime, all encased in golden, crispy cornmeal pockets. Perfect for a hearty lunch or a satisfying snack, these arepas offer a delightful crunch and a flavorful filling that everyone will enjoy. Gather your friends and family to share in this culinary delight that brings the taste of South America to your kitchen.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Boneless skinless chicken breast
1 lb (poached, cooled and finely shredded)
Fresh cilantro
1/4 cup (chopped)
Mayonnaise
2 tablespoons (none)
Salt
1/2 teaspoon (none)
Ground black pepper
to taste (none)
Avocados
4 (pitted, peeled and mashed with hands)
Lime
1/2 (juice of)
Cold water
4 cups (none)
Salt
3/4 tablespoon (for dough)
Venezuelan masa harina (precooked white cornmeal)
1 1/2 lbs (none)
Oil
for greasing (none)
Instructions
1
For the filling, begin by poaching the chicken breast in water until fully cooked. Once cooled, shred the chicken finely.
2
In a mixing bowl, combine the shredded chicken, chopped cilantro, mayonnaise, salt, and freshly ground black pepper to taste. Add the mashed avocados and lime juice, mixing until well combined. Cover the mixture and refrigerate until ready to use.
3
For the dough, in a large bowl, mix the cold water and salt. Gradually add the masa harina while mixing with your hands to avoid lumps. Knead the mixture gently until it forms a soft and pliable dough that can be molded easily.
4
Divide the dough into 8 equal portions and shape each one into a ball before gently flattening them into discs about 1 inch thick.
5
Heat a lightly oiled griddle or nonstick skillet over high heat. Preheat your grill to medium heat as well.
6
Place the arepas on the hot griddle and cook for approximately 1 minute and 30 seconds on each side, or until they are golden brown and can easily lift from the cooking surface.
7
Transfer the cooked arepas to the preheated grill and grill for an additional 5 minutes per side until they develop grill marks and a crispy exterior. You'll know they are done when they make a drum-like sound when tapped.
8
To serve, carefully split each arepa in half and scoop out some of the middle. Generously fill each arepa with the chicken and avocado mixture and enjoy them while they are still warm.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Chicken and Avocado Arepas?
These are golden, crispy cornmeal pockets filled with a mixture of poached chicken, cilantro, and mashed avocados, traditionally known as Reina Pepiada.
What is the traditional name for this dish?
This classic Venezuelan dish is known as Reina Pepiada.
Is this chicken arepa recipe gluten-free?
Yes, these arepas are made from cornmeal (masa harina), which is naturally gluten-free.
How many arepas does this recipe make?
This recipe yields 8 equal portions.
What type of cornmeal is used for arepas?
The recipe specifies Venezuelan masa harina, which is a precooked white cornmeal.
How much masa harina is required for the dough?
You will need 1 1/2 lbs of Venezuelan masa harina.
How much chicken is needed for the filling?
The filling requires 1 lb of boneless skinless chicken breast.
How should the chicken be prepared?
The chicken should be poached in water until fully cooked, cooled, and then finely shredded.
How many avocados are needed for this recipe?
The recipe calls for 4 avocados.
How do I prepare the avocados?
The avocados should be pitted, peeled, and mashed with your hands.
What herbs are used in the filling?
The recipe uses 1/4 cup of chopped fresh cilantro.
What is the secret to making smooth arepa dough?
Gradually add the masa harina to the water while mixing with your hands to avoid lumps.
How much water is needed for the dough?
The recipe requires 4 cups of cold water.
What should the dough consistency be like?
The dough should be soft, pliable, and easy to mold.
How thick should the arepa discs be?
The shaped dough balls should be flattened into discs about 1 inch thick.
How long do you cook the arepas on the griddle?
Cook them for approximately 1 minute and 30 seconds per side on a hot griddle.
What is the next step after cooking on the griddle?
Transfer the cooked arepas to a preheated grill for an additional 5 minutes per side.
How do I know when the arepas are fully cooked?
They are done when they develop grill marks and make a drum-like sound when tapped.
Should the filling be served warm or cold?
The recipe suggests refrigerating the filling mixture until ready to use, then filling the warm arepas.
What extra seasonings are added to the chicken mixture?
The mixture includes mayonnaise, lime juice, salt, and freshly ground black pepper.
How much mayonnaise is used in the filling?
The filling uses 2 tablespoons of mayonnaise.
How much salt is used in the dough?
The dough requires 3/4 tablespoon of salt.
What is the heat setting for the griddle?
The griddle or nonstick skillet should be heated over high heat.
What is the heat setting for the grill?
The grill should be preheated to medium heat.
How do you prepare the arepas for filling?
Carefully split each arepa in half and scoop out some of the middle dough to make room for the filling.
Where does this dish originate?
Arepas are a culinary staple from South America, specifically Venezuela.
Can I use lime juice in the filling?
Yes, the juice of half a lime is used to add flavor and keep the avocado green.
How much salt goes into the chicken filling?
The filling uses 1/2 teaspoon of salt.
Is the oil used in the dough?
No, the oil is only used for lightly greasing the griddle or skillet.
What kind of pepper should I use?
The recipe calls for freshly ground black pepper to taste.