Reina pepiada is a classic Venezuelan chicken-and-avocado filling for arepas. Bright, creamy, and satisfying, arepa reina pepiada is a favorite because it manages to be both fresh and hearty. I first discovered it years ago when a Colombian friend shared it with me, and I still make it regularly—especially since the entire sandwich is naturally gluten-free.
This recipe was first published on April 2, 2019, and updated with new photos and notes on May 1, 2022.
Arepa dough ingredients
To make the arepas you’ll need:
- Arepa flour (masarepa / harina PAN). This pre-cooked cornmeal is the base for authentic arepas.
- Salt. Use fine salt to season the dough.
- Water. To hydrate the arepa flour and form the dough.
Filling ingredients
For the reina pepiada filling, gather:
- Chicken breast. Poaching keeps it moist and tender; you can use thigh or leftover roasted chicken if you prefer. For a tuna variation, substitute tuna for the chicken.
- Ripe avocados. Choose soft, ripe avocados for a creamy texture.
- Onion. White or yellow, finely chopped.
- Bell pepper. Red is ideal for sweetness and color; yellow or orange work as alternatives.
- Garlic. Fresh, minced or grated for brightness.
- Salt and black pepper. Season to taste; freshly ground black pepper is best.
- Mayonnaise. Either regular or Japanese kewpie mayo both make excellent dressings.
- Fresh lime juice. Adds acidity—lemon can be used if needed.
- Cilantro. Optional, but traditional; omit if you don’t like it.
Optional: chopped jalapeños for heat, or shredded/diced cheese to make reina pepiada con queso.
How to make reina pepiada arepas
Step 1: Poach the chicken. Place the raw chicken breast in a pot with a sliced onion, a pinch of salt and black pepper, and enough water to cover by 1–2 inches. Bring to a boil, then reduce heat and simmer 10–15 minutes until cooked through.
Step 2: Remove the chicken and let it cool slightly, then shred and set aside.
Step 3: Prepare the filling. In a large bowl, mash the avocados and mix in garlic, diced bell pepper, chopped onion, minced cilantro (if using), mayonnaise, and lime juice. Add the shredded chicken, toss to combine, and season with salt and pepper to taste. Cover and chill until ready to assemble.
Step 4: Make the arepa dough. In a bowl, combine arepa flour and salt. Gradually add water, stirring until smooth. Let the dough rest a couple of minutes so the flour fully hydrates and thickens.
Step 5: Divide the dough into eight equal portions. Roll each portion into a ball and flatten by hand into disks about 3.5 inches (10 cm) wide.
Step 6: Cook the arepas on a heated nonstick pan or griddle over medium heat until golden on both sides—about 5–7 minutes per side depending on thickness. Transfer to a wire rack to rest.
Step 7: While still warm, slice each arepa open and fill generously with the chicken-and-avocado mixture. Serve immediately.
Recipe pro-tips
Let the dough rest. Give the arepa flour a couple of minutes to absorb the water—this produces the right texture. Don’t add extra flour too quickly.
Portion evenly. Divide the dough into equal balls before flattening so the arepas cook consistently.
Poach the chicken. Poaching keeps chicken breast juicy and adds gentle flavor that works well with avocado.
Be generous with the filling. Reina pepiada is deliciously creamy—don’t be shy when stuffing your arepas.
Storage directions
Storing: Store cooked arepas in an airtight container in the refrigerator for a couple of days. Reheat on a skillet or in the oven before serving to restore the crisp exterior.
Freezing: Wrap each cooked arepa individually and freeze in a freezer bag. Reheat from frozen in the oven for about 10 minutes or until warmed through.
Frequently asked questions
Supermarkets with international or Latin American aisles typically carry harina P.A.N. (also labeled masarepa or masa arepa). It’s also available from many online retailers. Common brands include P.A.N. and Maseca.
Yes. Cooked arepas keep in an airtight container in the refrigerator for a couple of days. Reheat in a skillet or oven before serving for best texture.
The chicken-and-avocado filling can be made a day or two ahead and refrigerated. The avocado may darken slightly over time, but lime juice helps slow discoloration.
Yes. Traditional arepas are made from pre-cooked cornmeal, water, and salt—ingredients that are naturally gluten-free.
Absolutely. Leftover roasted chicken is a convenient and flavorful substitute.
What is Reina Pepiada?
Reina pepiada is a popular Venezuelan arepa filling made from shredded chicken mixed with mashed avocado, lime juice, cilantro, and a touch of mayonnaise. The result is a creamy, tangy salad that works beautifully inside warm arepas and makes a flavorful alternative to simple avocado toast.
Interesting fact
A couple of fun notes about the name and origin:
- “Reina pepiada” can be translated loosely as “curvy queen.”
- The dish is said to have been named in honor of Susana Duijm, the first Venezuelan to win an international beauty pageant; an arepa stand reportedly created the filling as a tribute.
Reina Pepiada Recipe
Ingredients
Arepas
- 2 cups arepa flour
- 1 teaspoon fine salt
- 2½ cups water
Chicken and avocado filling
- 21 ounces chicken breast
- 1 small onion, sliced
- Pinch of salt and black pepper
- 2½ ripe avocados
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 small onion, finely chopped
- 1 bunch cilantro, minced (optional)
- 1 tablespoon mayonnaise
- 2 tablespoons lime juice (about 1 lime)
- Salt and black pepper to taste
Instructions
Chicken and avocado filling
- If poaching, add chicken breast, sliced onion, salt, and pepper to a pot and cover with water by an inch or two. Bring to a boil, reduce heat, and simmer 10–15 minutes until cooked through. Remove and cool.
- Mash avocados in a large bowl and stir in garlic, bell pepper, chopped onion, cilantro (if using), mayonnaise, and lime juice. Shred the chicken and combine. Season with salt and pepper, cover, and refrigerate.
Arepas
- Combine arepa flour and salt in a large bowl. Add water and stir until a smooth dough forms. Let rest a few minutes to hydrate.
- Divide dough into eight portions, roll into balls, and flatten into 3.5 in / 10 cm disks. Cook on a griddle or skillet over medium heat until golden on both sides, about 5–7 minutes per side.
- Slice the arepas open and fill with the chicken-and-avocado mixture. Serve warm.
Nutrition
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Calories: 361kcal
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Carbohydrates: 329 g
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Protein: 20 g
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Fat: 14 g
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Sodium: 403 mg
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Fiber: 5 g
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Sugar: 2 g