Arepa Reina Pepiada
Venezuelan recipes
Meat and poultry
Launch
Easy
50'
Reina Pepiada, the Venezuelan equivalent of chicken salad, this delicious filling is perfect for enjoying with delicious corn arepas. Other popular arepa fillings include white cheese, black beans, fried ripe plantains and ham with cheese and butter - have fun mixing and matching to find your favorite variety!
Ingredients
For the arepa
- 2 chicken flavoured powdered cubes
- 1 cup of Pico De Gallo Sauce
- 3 tablespoons of Único Olive Oil
- 2 cups of White Masarepa
- 1 teaspoon of salt
- 2 teaspoons of Único Olive Oil
Dressing
Preparation
- In a medium saucepan over medium-high heat, bring 4 cups of water to a boil. Add chicken broth, stirring until dissolved. Add chicken and cook for about 20 minutes or until cooked through, transfer chicken to refrigerator until cold, then shred chicken. In a medium bowl, mix shredded chicken, mayonnaise, onion, guacamole, garlic and cilantro. Season with Adobo. Carefully fold in avocado, turning. Refrigerate until ready to use.
- In a medium bowl, combine Masarepa and salt, add 2 ½ cups warm water and stir until blended, let stand for 5 minutes. With wet hands, knead until smooth. Divide the dough into 8 portions forming small balls
- Using the palm of your hand, flatten the balls to ½' thick, to give the round shape of the arepa. Heat the oil in a large non-stick skillet over medium-high heat and place the arepas in the skillet, leaving at least 3" of space between each one. Let them cook, turning once, for about 7 minutes total or until golden brown on both sides. Repeat the procedure with the rest of the dough
- Once the arepas are grilled and using a knife, open them in half horizontally without cutting all the way through. Divide the filling evenly among the arepas.
