Reina Pepiada Arepas

This popular Venezuelan lunch staple tastes great stuffed with shredded chicken, avocado and more.


  • Chicken and avocado filling:
  • 2 chicken breasts, poached and shredded, or leftover rotisserie chicken
  • 2 ripe avocados
  • 2 tablespoons mayonnaise
  • Juice from 2 to 3 limes
  • 1 large green bell pepper, finely diced
  • 1/2 white onion, finely diced
  • 2 garlic cloves, microplaned
  • 1/4 cup chopped cilantro
  • 1/2 jalapeño, finely diced
  • Salt and pepper, to taste
  • Arepa dough:
  • 2 cups Harina P.A.N. mix
  • 1 teaspoon salt
  • 1 teaspoon olive oil
  • 2 1/2 cups lukewarm water


  1. In a large bowl, mash the avocados and add the mayo, lime juice, bell peppers, white onion, garlic, cilantro and jalapeño. Season to taste. Fold in the shredded chicken. Place in the refrigerator until ready to use.
  2. Preheat a nonstick pan to medium-high heat.
  3. In a bowl, add the harina, salt and oil, and gradually add the water. Using your hands, massage the dough to get rid of any lumps.
  4. Allow the dough to sit for 3 to 5 minutes to absorb all the water. Using your hands, form a baseball-sized ball with the dough and flatten with the palm of your hand to form a perfect 1/2-inch thick patty.
  5. Place arepas on the pan over medium to medium-high heat. Cook for about 7 minutes on each side, until golden brown.
  6. Using a butter knife, slice the arepas horizontally without cutting all the way through. Fill with chicken avocado mixture. Transfer to a serving platter and enjoy.