Venezuelan arepa with Reina Pepiada filling



For the arepas

2 ½ cups of white precooked corn flour
3 cups of lukewarm water
1 teaspoon salt

For the “Reina Pepiada” filling

400g chicken breast
2 cloves of garlic
1 medium onion
1 ripe avocado
3 tablespoons of homemade mayonnaise
25 ml. extra virgin olive oil
A sprig of cilantro
Salt and freshly ground black pepper (to taste)


Step 1

Pour lukewarm water into a small bowl and stir in the salt.

Step 2

Put the flour in a large bowl and begin to stir with your hands as you slowly add the salted water. Continue working the dough until you have a uniform and compact ball that does not stick to your fingers.

Step 3

Roll the dough into balls and then flatten them until they are round and thick.

Step 4

Put them on the stove on a griddle for about two minutes on each side.

Step 5

Put them in the oven at 350ºF for 15 or 20 minutes, until you see that they look plump.

For the “Reina Pepiada” filling

Step 6

Cook the chicken breast and cut it into thin strips, add salt and pepper.

Step 7

In a bowl add the chicken, avocado, mayonnaise, a little pepper, a little salt, cilantro, chopped onion and mix well.

Step 8

Slice an opening in the arepa at the half way point and add the filling.