Updated: Jul 26
(Recipe for approx 4 people)
Reina pepiada is a zesty chicken and avocado salad. Literally meaning “curvy queen”, reina pepiada was named after Susana Dujim, the first Venezuelan international beauty queen.
Arepas - Ingredients
2 cups of corn white flour
2 Cups Water
1 ½ tsp Salt
1) Add 2 cups of Corn White flour to a medium bowl and pour in 2 cups of water and 1 ½ tsp of salt. Using hands or a wooden spoon, knead the mix until forming a soft and smooth dough.
2) Roll into balls and gently press down until forming the arepa shape.
3) Once your arepas are done, cook them in hot pan until golden brown, 5 to 7 minutes per side. Some people like to use a little bit of oil but that’s according to taste.
Reina pepiada filling - Ingredientes
1-pound boneless, skinless chicken breast. Poached and shredded
2 mashed avocados
2 cloves of garlic, pressed
½ cup finely diced red capsicum
½ cup onion finely chopped
2-3 tbs mayonnaise
2 tsp finely chopped fresh coriander
Salt and pepper to taste
Place the chicken breasts in a medium saucepan and add enough cold water to cover by 3-4 cm. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and bring to a simmer over medium heat. Reduce the heat to medium-low and simmer, uncovered, until the chicken is cooked through, about 15 minutes. Remove the chicken from the saucepan and let it cool completely. Once chicken is cooked shred it by pulling it apart by hand or with the fork.
In a bowl, place the avocado and mash with a fork, add the mayo, lemon juice, cilantro, onion, capsicum, salt and pepper. Mix and season with salt and pepper.
Slice the arepa (like a pita pocket) to make room for filling.
Fill the arepa and enjoy!