Arepa reina pepiada
Arepa reina pepiada, from above
Non vegVenezuela

Arepa reina pepiada

Crisp arepas stuffed with creamy chicken and avocado salad. A filling named for a beauty queen.

40 minTime
20 gProtein each
mildSpice
The curvy queen1 chapter · 1 min read

Make it your way

Grandma's wayVenezuelan reina pepiada.
The original
425kcalsame
20 gproteinsame
6 gfibresame
40minutessame

Reina pepiada.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Arepa flour2½ cups
Water1¾ cups warm
Saltto taste
Cooking oil (vegetable oil)for the tawa
Chicken, boneless400 g, poached and shredded
Avocado2
Mayonnaise4 tbsp
Onion2 tbsp, minced
Coriander leaves (cilantro)chopped
Lemon juice1 tbsp lime
Garlic1 clove, grated

Method

4 steps
  1. 1Make dough from masarepa, water and salt, shape 6 arepas and cook on a greased tawa until crisp and hollow sounding.
  2. 2Mash avocado with mayonnaise, lime, garlic, onion, coriander and salt.
  3. 3Fold in shredded chicken.
  4. 4Split arepas and stuff generously.
Serve it like this

Serve arepas split open and bursting with filling, on a board with hot sauce on the side.

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Make it a meal

What goes with Arepa reina pepiada: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
On the side Coconut chutney10 min
On the side Aloo gobi35 min
A little snack Tostones30 min
To drink South Indian filter coffee20 min
Something sweet Sakkarai pongal45 min
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