Arepa Reina Pepiada (Chicken and Avocado Arepas)
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 6 servings
- Ingredients
- 13
About this dish
A griddled corn cake is split into a pocket, still joined along one edge, and stuffed with shredded chicken bound by mashed avocado and mayonnaise, with a few avocado slices tucked in.
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The dough uses precooked corn flour made for arepas, not ordinary cornmeal or cornstarch, which absorb water differently and will not hold the same disc. Pressed by hand, a good dough keeps its shape without deep cracks around the edge. A browned crust can hide a sticky center, and covering the discs, sometimes with lower heat at the end, cooks them through. Assembly waits until just before eating, with the creamy filling kept cold until then.
Ingredients
Instructions
- 1
Mix the water with the dough salt and 1 tablespoon vegetable oil.
Stir in the corn flour, knead until smooth and rest 5 minutes to hydrate.
- 2
Divide all the dough into 6 discs about 10-11cm wide and 1.5cm thick.
Smooth the edges by hand.
- 3
Divide the remaining 1 tablespoon oil between two batches in a large pan over medium-high heat.
Cook 3 arepas at a time, covered, about 5 minutes per side; continue over low heat if the center remains pasty.
- 4
While cooking, shred the chicken and finely chop onion, cilantro and garlic.
Slice 75g avocado and mash the remaining 225g.
- 5
Mix mashed avocado with mayonnaise, olive oil, lemon juice, filling salt and the chopped aromatics.
Fold in chicken and refrigerate until filling the arepas.
- 6
Rest the cooked arepas about 5 minutes, then split horizontally while leaving one edge joined.
Divide the chicken filling and reserved avocado slices among the pockets and serve immediately.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Arepa Reina Pepiada
Laylita / Jani Díaz · Checked: 2026-09-07
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