Arepa Reina Pepiada Recipe
Chances are you've never heard of an arepa reina or a reina pepiada, right? You're not the only one. That's why I prepared this article to explain it to you and tell you why these arepas are worth trying.
In Venezuela, arepa reina pepiada is considered one of the best dishes that can be found in any corner of the country. It is a dish for all occasions. A delicious breakfast, lunch or a good dinner with a delicious, healthy and nutritious dish. Anyone who misses their mother's cooking, or longs for a good comforting dish in the middle of a busy day, will never be disappointed with this meal.
If you want to enjoy a delicious Venezuelan arepa, this is considered one of the best for its exquisite filling, an explosion of unique flavors.
It gives you a Arepa con Queso?
What is an Arepa Reina Pepiada?
The Venezuelan arepa Reina Pepiada is a delicious corn arepa recipe, with a filling of chicken, avocado and mayonnaise. It is a very popular recipe in Venezuela, and is a favorite of many. It is named after Venezuelan beauty queen Susana Dujim, who won Miss World in the 1950s.
What are the main ingredients?
The main ingredients to prepare this arepa are: 1 kg of chicken for four people, 2 large ripe avocados, half an onion, 1 clove of garlic, half a cup of mayonnaise, 1/4 cup of oil and white precooked corn flour.
How is Arepa Reina Pepiada prepared?
- To make this arepa, first prepare the corn dough, mixing precooked corn flour with salt and water.
- The dough is worked with the hands until it is well hydrated and smooth.
- Then it is left to rest for a few minutes.
- The dough is then divided into 6-8 portions, formed into balls and flattened to form pancakes, about 1.5 cm thick.
- Heat a frying pan with oil and fry the arepas for 8-10 minutes over medium heat on each side.
- To prepare the filling, chop or shred the chicken, mix it with the avocado flesh, the pressed garlic clove, the chopped onion and some chopped parsley or cilantro.
- Season with salt and pepper and season with lime or lemon juice.
- Add mayonnaise and mix until the desired consistency is obtained.
To serve, open the arepas in half -without separating the two halves- and fill them with the chicken salad mixture. This arepa is a delight to enjoy at any time of the day.
Here is a step-by-step guide with images to make the process easier so you can prepare your Reina Pepiada arepas.
Arepas Reina Pepiada Recipe
Ingredients
Ingredients for the arepas
- 4 Tazas Water
- 1/2 cda Salt
- 4 Tazas Corn flour
For the filling of the "Reina Pepiada" (Queen Pepiada)
- 1 Unidad Chicken breast
- 1 Unidad Avocado
- 2 cda Mayonnaise
- 1 Unidad Onion
- 1 Diente Garlic
- 1 cucharadita Salt
- 1 Ración Cilantro
- 1 Ración Peas or "petit pua".
Instructions
Preparation of the arepas
- For the preparation of the dough and the corresponding arepas, we will use the traditional corn flour arepas recipe.
Preparation of the filling
- The first thing to do is to boil the chicken in a pot with water and a teaspoon of salt, until it is soft, and then proceed to shred it. This can take between 15 and 20 minutes.
- While the chicken is cooking, we can prepare the dough for the arepas according to the recipe indicated.
- Once the chicken is soft enough, it will be well cooked, proceed to remove it from the water and I will put it in a bowl to cool a little to crumble it without burning.
- Now we are going to mix all the ingredients in a bowl. First we place the avocado cut into pieces, then the diced onion, cilantro and garlic and start mixing. Then add the chicken, peas and mayonnaise, until the mixture is very compact. Finish with the teaspoon of salt and the filling is ready.
- Finally we open the arepas and place the filling. We can add pieces of avocado to complement.
Video
History of the name of the Arepa Reina Pepiada
"La Reina Pepiada", is one of Venezuela's famous arepas. Its original recipe consisted of a baked chicken stew, mixed with avocado slices and peas. Its creator, Heriberto Alvarez, is from the state of Trujillo.
The name "La Reina Pepiada" dates back to 1955, when Venezuelan model Susana Dujim won Miss World. Heriberto and his family ran a small restaurant in Caracas.
In honor of Susana's achievement, they dressed a girl as a queen, and this attracted the attention of Susana's father, who happened to be passing by the small restaurant.
Attracted and curious, he asked what the girl was doing there and upon learning the reason, he identified himself as Susana's father and said he would take his daughter to eat at the Alvarez's business.
Upon presenting the cornbread tostadas filled with chicken and avocado in her honor, they called the arepa "La Reina" and as the curvy women of the time were called "pepiadas" it became the name of the now famous arepa.
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