Arepa Reina Pepiada
Crispy golden arepas stuffed with a creamy chicken and avocado filling—Venezuela's beloved street food. Ready in under 30 minutes with simple ingredients.
- Total time
- 28 min
- Servings
- 2
- Calories
- 612
- Protein
- 38g
Ingredients
- 1.5 cups pre-cooked shredded chicken breast
- 1 cup arepa flour (masarepa or similar)
- ¾ cup warm water
- 1 whole ripe avocado
- ¼ cup mayonnaise
- 1 pinch salt and pepper to taste
Instructions
- 1
Pour 1 cup of arepa flour into a large mixing bowl, then add 0.75 cup of warm water and 1 pinch of salt.
- 2
Mix with a wooden spoon, stirring in one direction for 1 minute, until the dough is smooth and feels like soft Play-Doh with no lumps or dry flour visible.
- 3
Let the dough rest in the bowl, uncovered, for 5 minutes so the flour absorbs the water completely.
- 4
Cut the avocado lengthwise around the pit, twist the two halves apart, scoop out the pit, and use a spoon to scoop the flesh into a medium bowl.
- 5
Add 1.5 cups of shredded chicken and 0.25 cup of mayonnaise to the avocado, then mash everything together with a fork until chunky-creamy, about 30 seconds.
- 6
Taste the filling and sprinkle in salt and pepper until it tastes savory and bright.
- 7
Divide the dough into 4 equal portions, then roll each one between your palms into a ball about the size of a golf ball.
- 8
Flatten each ball into a thick disk about 3 inches wide and 0.5 inches thick by pressing it between the heels of your hands.
- 9
Pour 0.25 inch of neutral oil into a 10-inch skillet and heat over medium-high heat until the oil shimmers and moves quickly when you tilt the pan, about 90 seconds.
- 10
Slide 2 arepa disks into the hot oil and fry for 3 minutes until the bottom surface turns golden honey-brown, then flip and fry the other side for 3 minutes until equally brown.
- 11
Remove the cooked arepas to a paper towel-lined plate using a slotted spatula, then repeat with the remaining 2 disks in the same oil.
- 12
Once all arepas are cool enough to hold, use a small sharp knife to slice each one horizontally about 1 inch from the top, cutting parallel to the board, creating a small pocket.
- 13
Spoon 2 tablespoons of the chicken-avocado filling into the pocket of each arepa, dividing the filling evenly among the 4 arepas, and serve immediately.
Tools you’ll need
- large mixing bowl
- wooden spoon
- medium mixing bowl
- fork
- 10-inch skillet
- paper towels
- slotted spatula
- small sharp knife
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