My podcast guest Yessica Duques shared this authentic Reina Pepiada recipe with us. As you make it, I invite you to listen to her episode Yessica's Venezuelan Arepas, Coming to Us From Holland all about her life in Venezuela, her sudden choice to leave, and a new life with her husband and children.
These Reina Pepiada Arepas, meaning "Curvaceous Queen", are authentic Venezuelan arepas (Arepas Venezolanas) from the capital, Caracas, with a very, very fun backstory. Reina Pepiada are always stuffed with chicken and avocado.
For my family, Jessica's Venezuelan-style arepas became an immediate family favorite and are still one of our 10 Ten Favorite recipes EVER shared by my podcast guests!
One batch wasn't enough... and neither was a double batch. It takes a triple batch to satisfy us!
Jump to:
- About Yessica
- Yessica's Memories of Arepas Venezolanas
- Listen Now to Yessica's Powerful Story
- Follow The Storied Recipe in Your Favorite Player
- Reina Pepiada: What To Expect (Flavor & Texture & Look)
- When to Eat Arepas
- Key Arepa Ingredients
- Masarepa (Masa Arepa) vs. Masa Harina
- Yellow vs. White Masarepa
- How to Make Arepas with PAN
- Top Tips
- Where can I buy PAN arepa flour?
- Key Chicken Mixture Ingredients
- Options to prep the chicken for the Reina Pepiada filling
- Are arepas gluten free?
- What’s the difference between Venezuelan and Columbian arepas?
- Variations: Other filling options
- Equipment
- Make Ahead and Storage
- More South American Recipes
- Venezuelan Arepas Reina Pepiada {Chicken Avocado Filling}
About Yessica
When Yessica left Venezuela forever - with only a week's warning - and arrived in Holland, her first task was to find the right corn flour for making Arepas. Yessica's candid speaking style made me laugh while she shared her family's story as well as the recent history and struggles of Venezuela. Once in Holland, Yessica gradually progressed from a job at McDonald's to an entrepreneurial creative career that she's carved out for herself.
Yessica's Memories of Arepas Venezolanas
As Venezuelan, arepas have been part of our DNA since we can remember.
They’re tradition, is our first bite of solid food as babies. Arepas are timeless, breakfast, dinner, lunch, or snack… they’re our national bread.
For us, arepas are our culinary business card, an introduction to our country’s gastronomy from the first bite. They’re part of our soul, music, color, and happiness. Arepas are the best ambassador of our country and will always be the best connection with our land. They can be considered a snack, but they are much more than that; you can have them for breakfast, lunch, or dinner. There are so many varieties of this dish, they can be grilled or fried, made with white or yellow flour, with a wide variety of fillings, for which preferences vary for each region in Venezuela.
“Today I will share with you the recipe of our best-seller, as we call it, the most famous arepa ever! That is “Reina Pepiada”, which can be translated as “Curvaceous Queen” (or Curvy Queen). It is an Arepa with Chicken avocado salad and petit- pois. The reason of this name is in honor to our first Miss World Susana Dujim in 1955; the first woman from South America to win this important crown. To make a long story short, a man named Heriberto Alvarez owned a restaurant called “Los Hermanos Alvarez” in Caracas and he personally knew Susana’s father. After she won the beauty pageant his dad brought her to eat at their establishment. In her honor, Mr. Alvarez wanted to serve something special for his guest, and thus the recipe was developed. A story similar to that of Pizza Margarita.”
Listen Now to Yessica's Powerful Story
Follow The Storied Recipe in Your Favorite Player
Reina Pepiada: What To Expect (Flavor & Texture & Look)
The arepas themselves are so, so simple – just PAN corn flour, salt, and water. A soft dough made from white corn meal are pan-fried in a bit of oil, then finished in the oven.
The Magical "Chicken Salad" Filling
Arepa Reina Pepiada are arepas stuffed with a creamy filling of chicken and avocado. (Read below for the story behind this name, which means “Curvaceous Queen”!)
The filling is creamy from a light application of mayonnaise and a heavy contribution of avocado, but sharp from the lime and cilantro. Yessica has us cook our onion and garlic until they are warm and mild. I grilled my chicken before adding (rather, I happened to have leftover chicken on hand) which gave an additional, smoky flavor to the mixture.
When to Eat Arepas
As Yessica explains, these venezuelan staples they are often eaten on their own. In a Venezuelan household, can be eaten all times of day - popular dish for Venezuelan breakfasts and also favorite snack after school or work. Yessica's grandmother used to serve them as an after school or after work snack simply with a little cheese or butter, and alongside black coffee. This is the way I tried them first – just crispy and warm with a rich, warm, salty flavor.
Key Arepa Ingredients
- Just 3 ingredients: water, salt, and Masarepa, which is pre-cooked corn flour (or pre-cooked cornmeal).
Masarepa (Masa Arepa) vs. Masa Harina
Masarepa is the best choice for arepa recipes. (It's right there in the name Masa Arepa: Arepa flour.) It's pre-cooked cornmeal flour. The two most popular brands of Masarepa sold in the United States are PAN and Goya.
Masa Harina is corn flour made from hominy, treated to remove the husk. It is ground and dried, but not pre-cooked. Masa Harina is used to make tortillas, tamales, pupusas, and gorditas. It's also used to thicken soups and stews sometimes. Masa Harina is ALSO made from Goya and PAN.
Yellow vs. White Masarepa
The biggest difference is right there in the name - the color.
Some sources suggest that the yellow precooked cornmeal (masarepa), made from yellow corn, has a stronger flavor of corn.
Personally, I prefer the yellow PAN Masarepa because it gives lovely golden brown to the arepas. White corn flour will still taste lovely, but yields pale arepas.
How to Make Arepas with PAN
First off, P.A.N. is a brand, NOT a type of flour. You'll be looking for PAN Masarepa (although Yessica says you can use Masa Harina in a pinch).
Then, Use Yessica's Fool-Proof Method
- Mix water, salt, and Harina P.A.N in a bowl, knead until smooth and lump-free.
- Rest dough for 10 mins under a damp towel to prevent drying.
- Shape into small balls, then flatten into thick discs.
- Pan-sear 2 mins each side in a skillet or a grill pan until a nice golden color, then bake at 250°C for 8-10 mins for perfect texture.
Top Tips
- Choose warm or lukewarm water over cold water. The flour will absorb warm water more quickly, which will make mixing easier.
- Start by adding HALF of the water to the PAN flour. The necessary amount of water will vary greatly depending on the temperature and humidity in your home, along with other things. It's easier to start with less and add a little bit of time.
Where can I buy PAN arepa flour?
- Check your local grocery store. If you live in a diverse area, you're likely to find it right in the aisle.
- If not, check at an international market in your area.
- Finally, both PAN and Goya brand Masarepas are available on Amazon.
Key Chicken Mixture Ingredients
- Chicken! This is key - use a breast or chicken thighs, grilled, poached - or rotisserie!
- Avocado - Absolutely essential.
- PEAS! This are traditional in the recipe, but I... left them out.
- Green bell pepper - this is Yessica's extra special touch 😉 Saute this with the onions and garlic in the first step.
- Lime juice: add a little extra zest for a freshness.
- Onions! Take a pick: Yellow onion - the cheapest; White onion - the sweetest; Red onion - the strongest
- Fresh cilantro - The recipe is just a guideline. Chose your preferred level.
- Tajin - this popular Mexican spice blend of chili, lime, and sea salt was only invented in 1985, so it's not a traditional ingredient. But you could try it!
Options to prep the chicken for the Reina Pepiada filling
- You can use rotisserie chicken, grilled chicken thighs, or boiled chicken breasts.
- My preference is to grill thighs after first brining, then salting and peppering.
Are arepas gluten free?
Yes! Masa Arepa, which is pre-cooked corn flour, is made entirely from corn. So this is a gluten free arepas recipe.
What’s the difference between Venezuelan and Columbian arepas?
Hopefully both Venezuelans and Colombians will forgive me for saying this: There are more similarities than differences.
- They come from the same roots and history and use the same ingredients.
- Some sources suggest that Venezuelan arepas are more often stuffed with complex fillings, like the chicken & avocado filling in this recipe, while Columbian arepas are eaten more simply, with just cheese or an egg.
- Venezuelan arepas can be thicker and smaller than Columbian Arepas
- Keep in mind that every region and family will have their own way of making, stuffing, and eating arepas, so these are just generalities
- Arepas originated from indigenous people groups in South America.
- A version of arepas has existed for around 3000 years.
- Colombian and Venezuelan arepas both derived from this same people group.
- The biggest differences come in the fillings. Colombian fillings tend to be more simple than Venezuelan.
- Some sources suggest that Colombians enjoy more sweet arepas than Venezuelans. However, in her interview, my podcast guest Yessica Duques discusses sweet Venezuelan arepas also.
Variations: Other filling options
If you choose not to make Reina Pepiada filling, simply choose any of these:
- Plain
- Queso Blanco (white cheese)
- Avocado slices
- Butter
- Pulled pork or carne mechada (shredded beef)
- Seasoned black beans
Equipment
- Skillet
- Baking sheet
- Always love some parchment paper for easy cleanup
Make Ahead and Storage
Can the arepas be made ahead of time?
I'd suggest making the discs ahead and either flash freezing or refrigerating, well-covered.
Can filling be made ahead of time?
Yes, the filling can be made up until 3 days in advance. EXCEPT... do NOT add the avocado until the last moment.
Freezing Instructions
Once cooked, you can freeze up to 3 months. Reheat on a pan in a 350 degree oven for 15 minutes.
More South American Recipes
Venezuelan Arepas Reina Pepiada {Chicken Avocado Filling}
Cuisine: Venezuelan, South AmericanDifficulty: Easy4
servings20
minutes15
minutes40
minutesCrispy golden arepas are fried, finished in the oven, then stuffed with a the traditional Reina Pepiada filling -- a creamy, sharp chicken & avocado mix.
Keep the screen of your device on
Ingredients
- AREPAS INGREDIENTS
2 cups 2 Masarepa (precooked corn flour) (*See note)
2.5 cups 2.5 water (*See note)
1 tablespoon 1 Salt
- MIXTURE INGREDIENTS
2 2 Chicken breasts, boiled and shredded. (*See note)
3 tablespoons 3 mayonnaise
½ green paprika (green paprika = green pepper. This is Yessica's addition to the original recipe)
1 medium 1 onion
2 2 garlic cloves
2 2 ripe avocados (1 for the mixture and 1 to decorate)
1 cup 1 frozen petit-pois (*See note)
Salt and pepper
A touch of finely chopped cilantro
The juice of 1 Lime
Olive or any other vegetable oil.
Directions
- MAKE THE DOUGH
- In a large bowl combine the water and salt.
- Add the Masa Arepa, mixing by hand. It is important to knead quickly to avoid any lumps.
- When ready, the mixture should be homogeneous, soft, and not sticky at all. (Note from Becky: When making Yessica's recipe, I had to add a little more of the precooked cornmeal to achieve this texture.)
- Let the dough rest for about 10 minutes covered with a damp cotton towel to prevent it from drying.
- PAN FRY
- Preheat the oven to 250 C / 500 F. You'll finish cooking the arepas in the oven.
- Preheat a pan or skillet on medium-low heat and add a little bit of oil to prevent the arepas from sticking to the pan.
- With the dough, make balls of approximately 40g (a little larger than a golf ball) and flatten them into a disc. The arepa needs to be thick enough that it can be sliced and stuffed.
- Seal the arepas on the pan for 2 minutes each side, or until you have a nice golden crust.
- Then move them to a preheated oven at 250°C and bake them for about 8 – 10 minutes.
- You can cook them to completion in the pan, but the oven trick is effective to make sure they’re not raw and always on point
- CHICKEN/AVOCADO INSTRUCTIONS
- Grab a pan and add a little bit of olive oil, add the onion and green pepper finely chopped in small pieces with the garlic minced, and fry them on a medium-low temperature until the onion is translucent.
- Peel one avocado and blend it together (with a hand blender or mixer) with the onions and garlic mix.
- Add the 3 spoons of mayonnaise, coriander, and the juice of the lime.
- Once the avocado sauce is ready, add it to the shredded chicken and mix it until homogeneous.
- For the last touches add the cup of petit-pois, and the 2nd avocado chopped in little cubes, mix and add salt and pepper to taste.
- ASSEMBLY AND SERVING
- With a small, serrated knife, slice through the middle halfway, trying to make sure that the bottom part is not sliced open (fillings will fall out otherwise).
- Stuff generously with the chicken avocado or your favorite filling (be generous) and serve immediately!
- Warning, arepas can be addictive, please enjoy carefully.
Notes
- Make sure you listen to Yessica's episode, "Venezuelan Arepas Coming To Us From Holland" on The Storied Recipe Podcast while you make her recipe!
- You can choose white or yellow Masarepa. Both will be successful in creating the proper texture and flavor. The white will create a much paler arepa compared to the yellow.
- To my inexperienced hands - or perhaps because of differing humidity in my kitchen - I found that I had to add more cornmeal (quite a bit more, in fact) to create the texture that Yessica describes. If you, like me, are new to making arepas and you don't want to make an extra large batch, you may want to reverse the process: Mix the arepa flour & salt, then slowly add water to the proper texture. You may not get to 2.5 cups of water. Next time, use these proportions and mix in the traditional order (by adding flour to the water.)
- Although the peas are a key ingredient to traditional Reina Pepiada filling, I omitted them for our family. Always keep in mind that you can adjust recipes to your own tastes, preferences, and needs. Feel free to cook with that freedom!
- I prefer grilled thighs to boiled chicken breasts. You can also use rotisserie chicken.
Did you make this recipe?
Tag @thestoriedrecipe.podcast on Instagram and hashtag it #thestoriedrecipe
Like this recipe?
Follow us @thestoriedrecipe on Pinterest
N. Fritz says
I'm looking forward to trying this recipe! Two questions:
1) For the baking temperature to finish the arepas... is it really 250 Celsius? That seems extremely hot to me.
2) Where does the green pepper come in? Do you saute it with the onions and garlic or mix it with the avocado sauce?
Thanks in advance!
admin says
Hi - thanks for checking in - these are great questions!
1) I have followed the recipe just like Yessica gave it to me and that temperature did work for me. Feel free to try something else and let me know how it goes.
2) Yes, the green pepper goes in with the onions and garlic - thank you for the heads up. I'll correct that in the recipe. The green pepper is Yessica's secret touch, but feel free to skip any part of the recipe you don't prefer. After trying it the first time, I don't personally include the peas 😉
Let me know how it goes!
N. Fritz says
The first attempt was okay. The filling is really good (I didn't use the green pepper). I'm going to have to work on my arepas game. I had to add extra masarepa to form balls and they turned out pale (even after frying then baking at 250C!). I couldn't fill them so we just put the filling on the finished arepas. We'll try again because it's a recipe that I should be able to do justice to! Thanks for the feedback!
admin says
Ok, so I think there are two Masarepas - one from white corn and the other from yellow. I've used the white before and, yes, they'll never turn gold that way. I need to update this post with a link to the product on Amazon. Prioritizing for next week! Splitting the Arepas can be tricky and I do think they're just as delicious with the filling on top.