Name: Homemade Arepa with Reina Pepiada Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Venezuelan
Ingredients: 2 cups pre-cooked white cornmeal (P.A.N. brand or similar); 2½ cups warm water; 1 teaspoon salt; 1 tablespoon vegetable oil plus extra for cooking; 2 cups cooked shredded chicken; 1 ripe avocado, peeled and pitted; ¼ cup mayonnaise; 1 small onion, finely chopped; ¼ cup cilantro, finely chopped; 1 jalapeño, seeded and finely chopped (optional); Juice of 1 lime; Salt and pepper to taste

Jump to Recipe·4 from 27 reviews

If you’ve ever wanted to experience a true taste of Venezuela right from your own kitchen, then you’re in for a real treat with this Homemade Arepa with Reina Pepiada Recipe. Imagine crispy, golden cornmeal cakes, perfectly cooked to have a crunchy outside and tender inside, stuffed with a luscious mix of shredded chicken, creamy avocado, and tangy lime. This dish strikes the perfect balance of comfort and freshness, making it an all-time favorite that can brighten up any brunch, lunch, or dinner table with its vibrant flavors and textures. Once you try it, these arepas will quickly become a beloved staple in your recipe repertoire.

Ingredients You’ll Need

The image shows four containers on a white marbled surface. At the top left is a clear glass bowl filled with fine white flour. To the right, there is a transparent measuring jug with a black handle, filled halfway with clear water. Below the flour bowl, there is a small white ceramic scoop filled with fine white salt. Next to the scoop, on the right, is a small white square bowl holding pale yellow oil. Photo taken with an iphone --ar 4:5 --v 7

Gathering straightforward, quality ingredients is key to making these authentic arepas shine. Each element plays a vital role, from the cornmeal’s hearty base to the filling’s rich, creamy tang, creating a harmony of taste and texture that’s simply unbeatable.

2 cups pre-cooked white cornmeal (P.A.N. brand or similar): This is your arepa base for that classic, authentic texture and flavor.
2½ cups warm water: Essential for hydrating the cornmeal to form a soft yet moldable dough.
1 teaspoon salt: Enhances the flavor of the dough.
1 tablespoon vegetable oil plus extra for cooking: Adds moisture to the dough and ensures a golden, crispy exterior.
2 cups cooked shredded chicken: The heart of the filling, bringing savory richness.
1 ripe avocado, peeled and pitted: Creates the creamy texture that makes Reina Pepiada so irresistible.
¼ cup mayonnaise: Adds smoothness and a touch of tang to the filling.
1 small onion, finely chopped: Gives a mild bite and freshness.
¼ cup cilantro, finely chopped: Brings bright, herbal notes to the filling.
1 jalapeño, seeded and finely chopped (optional): For a subtle kick of heat.
Juice of 1 lime: Balances the creaminess with zesty brightness.
Salt and pepper to taste: To season the filling perfectly.

How to Make Homemade Arepa with Reina Pepiada Recipe

Step 1: Prepare the Arepa Dough

Start by combining the pre-cooked cornmeal, salt, and oil in a large bowl. Gradually pour in warm water while stirring to ensure a smooth, lump-free dough. Letting this rest for about 5 minutes allows the cornmeal to fully absorb the water, which is the secret to achieving that perfect dough consistency that’s easy to shape and won’t crack when cooking.

Step 2: Shape Your Arepas

Divide your dough into six equal portions. Roll each portion into a ball, then gently flatten into discs roughly 4 to 5 inches wide and about half an inch thick. This size allows the arepas to hold plenty of filling without falling apart. If you find cracks on the edges, just smooth them out with a little water on your fingers — a handy tip for flawless results.

Step 3: Cook the Arepas

Heat a large skillet over medium heat and brush it lightly with oil to prevent sticking. Cook each arepa for about 6 to 7 minutes per side until they develop a golden, crispy crust. For an extra touch of crispiness and to make sure they cook through thoroughly, pop your arepas in a preheated oven at 350°F (175°C) for 10 to 15 minutes after frying. This step creates that iconic perfectly crunchy exterior while keeping the inside tender.

Step 4: Prepare the Reina Pepiada Filling

While the arepas cook, mix the shredded chicken, finely chopped onion, cilantro, and jalapeño in a bowl. In another bowl, mash the avocado with mayo and lime juice until you achieve a silky, creamy texture. Fold this avocado blend into the chicken mixture, season with salt and pepper, and mix until well combined. This filling is incredibly flavorful and creamy, providing that irresistible contrast to the crispy arepa shell.

Step 5: Assemble Your Arepas

Once your arepas are cooked and slightly cooled, slice a pocket into each one — but be careful not to cut all the way through. Stuff them generously with the Reina Pepiada filling. These pockets hold in the creamy chicken mixture perfectly, making every bite a delightful harmony of textures and flavors. Serve immediately to enjoy the contrast of warm, crispy arepas with the cool, creamy filling.

How to Serve Homemade Arepa with Reina Pepiada Recipe

The image shows six small round flat breads with a golden-brown toasted surface and some darker toasted spots, arranged on a dark wooden board. One flat bread in the front is broken in half, revealing a stretchy white melted cheese inside that pulls between the two halves. The flat breads have a slightly rough texture and a light beige color under the toasted areas. In the top left corner, a small bunch of fresh green cilantro is partially visible. The setup is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding fresh garnishes takes your Homemade Arepa with Reina Pepiada Recipe from delicious to dazzling. Sprinkle extra chopped cilantro or a handful of fresh lime wedges on the side to let everyone adjust the brightness to their liking. For a little pop of color and flavor, some diced red bell pepper or a dusting of smoked paprika can add a subtle smoky note and vibrant appearance.

Side Dishes

These arepas are a complete meal on their own, but pairing them with simple sides can elevate the experience. Try serving with a fresh green salad tossed in a light vinaigrette, crispy plantain chips for crunch, or a bowl of black beans for an earthy complement. Each side highlights different aspects of the flavors in the Reina Pepiada filling and adds variety to your plate.

Creative Ways to Present

Looking to impress your guests? Serve your Homemade Arepa with Reina Pepiada Recipe as mini canapés for a party by making smaller arepas and topping them with a dollop of the filling and a sprinkle of microgreens. Alternatively, stack two arepas with filling as a sloppy sandwich, or fold the filling into bite-sized arepa sliders that are perfect for snack time or casual gatherings. Presentation is an opportunity to show off your personal style while keeping these Venezuelan treats front and center.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, storing these arepas properly is key to maintaining their delightful texture. Keep cooked arepas in an airtight container at room temperature if you plan to eat them within 2 days, or refrigerate for up to 5 days. The filling should be stored separately to keep the arepas from becoming soggy.

Freezing

Arepas freeze wonderfully! Before cooking, shape the dough into discs and freeze them on a baking sheet. Once solid, transfer to a freezer bag for up to 3 months. You can also freeze fully cooked arepas, but keep the filling separate. When you want to enjoy them, thaw in the fridge overnight and reheat for best results.

Reheating

To bring your leftover Homemade Arepa with Reina Pepiada Recipe back to life, warm the arepas in a skillet over medium heat or in an oven until crispy again. Avoid microwaving alone as this can make them chewy. Add the filling fresh or warm it gently in a separate pan before stuffing the arepas to keep every bite just as delicious as when first made.

FAQs

What type of cornmeal is best for making arepas?

Use pre-cooked white cornmeal specifically made for arepas, such as the P.A.N. brand, for the best texture and authentic taste. Regular cornmeal won’t hydrate the same way and may result in a crumbly dough.

Can I make the Reina Pepiada filling vegetarian?

Absolutely! Swap the shredded chicken for cooked jackfruit, chickpeas, or your favorite plant-based protein. The creamy avocado and lime mixture will keep it flavorful and satisfying.

How do I prevent my arepas from cracking while cooking?

Make sure the dough is well hydrated and rested before shaping, and smooth out any cracks before cooking. Cooking on medium heat and not rushing the process helps develop a nice crust without burning or cracking.

Is it necessary to bake the arepas after frying?

While not mandatory, baking after frying adds an extra layer of crispness and ensures the inside is fully cooked. It’s a step highly recommended if you prefer a firmer texture.

Can I prepare these arepas gluten-free?

Yes! Arepas are naturally gluten-free since they are made from cornmeal. Just be sure that any additional ingredients you use, like mayonnaise, are gluten-free as well.

Final Thoughts

I can’t recommend the Homemade Arepa with Reina Pepiada Recipe enough for anyone looking to add a little excitement and warmth to their meals. It’s a dish that brings people together, bursting with fresh, vibrant flavors and that comforting crunch that keeps you coming back for more. Whether you’re cooking for friends or enjoying a quiet night in, these arepas promise to make your culinary journey unforgettable. Give it a try, and watch it quickly become your new favorite!