How to Make Authentic Venezuelan Arepas with Reina Pepiada Chicken Salad

Simple Summary

Arepas with Reina Pepiada Chicken Salad is a delicious Venezuelan dish featuring crispy corn cakes filled with a creamy avocado and chicken salad. This flavorful combination offers a perfect balance of textures and tastes.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 4 (2 arepas per serving)
• Difficulty: Intermediate

Ingredients

For the Arepas:

• 2 cups pre-cooked corn flour (masa harina)
• 2 1/2 cups warm water
• 1 tsp salt
• 2 tbsp vegetable oil for cooking

For the Reina Pepiada Filling:

• 2 cups cooked and shredded chicken breast
• 1 large ripe avocado, mashed
• 1/4 cup mayonnaise
• 1/4 cup finely chopped onion
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the pre-cooked corn flour and salt.

2. Gradually add warm water while kneading with your hands until you form a smooth, pliable dough. Let it rest for 5 minutes.

3. Divide the dough into 8 equal portions and shape each into a ball.

4. Flatten each ball into a disc about 1/2 inch thick and 4 inches in diameter.

5. Heat 1 tablespoon of oil in a large skillet over medium heat.

6. Cook the arepas for about 5 minutes on each side until golden brown and crispy. Set aside and keep warm.

7. For the filling, mix shredded chicken, mashed avocado, mayonnaise, chopped onion, cilantro, and lime juice in a bowl. Season with salt and pepper to taste.

8. Once the arepas are cool enough to handle, carefully split them open along the edge.

9. Fill each arepa generously with the Reina Pepiada chicken salad.

10. Serve immediately while the arepas are still warm and crispy.

Chef's Notes

• For a gluten-free version, ensure your pre-cooked corn flour is certified gluten-free.
• You can prepare the chicken in advance by poaching or grilling chicken breasts and shredding them once cooled.
• If the arepa dough feels too dry, add a little more water. If it's too wet, add more flour. The consistency should be similar to play-dough.
• Leftover arepas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or toaster oven to restore crispiness.
• For a spicier version, add a finely chopped jalapeño or a dash of hot sauce to the chicken salad.

Nutritional Info

Per serving (2 filled arepas): Approximately 520 calories, 25g protein, 45g carbohydrates, 30g fat. This dish is rich in healthy fats from avocado, provides a good source of protein from chicken, and offers fiber from the corn flour. It's also a good source of vitamins A and C, potassium, and B vitamins.

Serving Suggestions

Serve these arepas with a side of fresh green salad or sliced tomatoes to add more vegetables to your meal. A tangy Venezuelan guasacaca sauce (avocado-based sauce) makes an excellent accompaniment. For beverages, try a refreshing papelón con limón (Venezuelan limeade) or a cold beer. These arepas are perfect for a casual lunch, dinner, or as part of a South American-themed party spread. Garnish with extra cilantro and a lime wedge for a pop of color and freshness.