Imagine biting into a crispy, golden-brown corn pocket that's bursting with creamy, flavor-packed chicken and avocado filling - this is no ordinary sandwich, this is the legendary Venezuelan Arepa con Relleno de Reina Pepiada! A dish that transforms simple ingredients into a culinary masterpiece, this recipe will transport your taste buds straight to the vibrant streets of Venezuela, promising a meal that's both comforting and excitingly delicious.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Venezuelan
Serves: 4 servings
Ingredients
- 2 cups precooked cornmeal
- 2 cups warm water
- 1 tsp salt
- 1 cup shredded chicken
- 1 avocado, mashed
- 1/2 cup mayonnaise
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the precooked cornmeal and salt. Gradually add warm water while kneading the mixture with your hands until a smooth, homogeneous dough forms. The consistency should be soft but not sticky.
- Let the dough rest for 5 minutes to allow the cornmeal to fully absorb the water and become more pliable.
- Divide the dough into 8 equal portions and shape each portion into a smooth ball. Gently flatten each ball into a round disk about 1/2 inch thick, ensuring the edges are smooth without cracks.
- Heat a griddle or large skillet over medium heat. Cook the arepas for about 5-7 minutes on each side until they develop a golden-brown crust and sound hollow when tapped.
- While the arepas are cooking, prepare the Reina Pepiada filling. In a mixing bowl, shred the cooked chicken into small pieces.
- Mash the ripe avocado with a fork until smooth. Add the mayonnaise, chopped cilantro, salt, and pepper to the shredded chicken. Mix thoroughly to combine all ingredients.
- Once the arepas are cooked, carefully slice each arepa horizontally with a sharp knife, creating a pocket for the filling.
- Generously fill each arepa with the Reina Pepiada mixture, ensuring an even distribution of chicken, avocado, and herbs.
- Serve immediately while the arepas are still warm and crispy on the outside, with the creamy filling providing a delicious contrast.
Tips
- Cornmeal Consistency is Key: Ensure your dough is smooth and not too sticky. If it feels dry, add water gradually; if too wet, sprinkle a bit more cornmeal.
- Resting the Dough: Don't skip the 5-minute resting period. This allows the cornmeal to fully hydrate and makes the dough more manageable.
- Even Thickness Matters: When shaping your arepas, aim for a consistent 1/2 inch thickness to ensure even cooking and a perfect crispy exterior.
- Medium Heat is Your Friend: Cook arepas on medium heat to achieve that beautiful golden-brown crust without burning.
- Fresh is Best: Serve immediately after filling to enjoy the contrast between the crispy arepa and the creamy Reina Pepiada filling.
- Filling Hack: For extra flavor, lightly season your chicken with cumin or garlic powder before mixing with avocado and mayonnaise.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 15g
Fat: 20g
Saturated Fat: 4g
Cholesterol: 40mg
