Venezuelan Arepas (Reina Pepiada)
Servings: 6 Arepas
Ingredients
For The Dough
- 200 g pre-cooked maize flour
- 1 tsp salt
- 200 ml water
For The Filling
- 1 chicken breast
- 1 ripe avocado
- 1 red onion, finely sliced
- 2 garlic cloves, minced
- 1 red chilli, finely sliced
- 1 tablespoon mayonnaise
- 1 bunch coriander, roughly chopped
- ½ lime, juiced
- 1 teaspoon salt
- 1 teaspoon black pepper
Other
- Handful of grated cheddar cheese
Instructions
For The Arepas
- Combine the dough ingredients in a large bowl. The dough should be a soft but not stick to your hands. Add more water if the dough is too dry. Knead for one minute and then set aside for 10 minutes while you make the filling.
- After the dough has rested, tear off 6 pieces of dough. Lightly wet one hand and form each piece of dough into circular small-ish balls. Grab a flat surfaced object (jar/dish/plate), place the ball underneath the object and flatten the Arepa down until it's about ½ inch thick. The disc should be around 2 to 3 inches in diameter. Repeat this process for all of the pieces of dough.
- Grab a pan and place it on medium heat. Drizzle with oil and then place in your arepas. Fry for 4-5 minutes on each side or until golden brown. Remove from the heat and slice open, leaving part of the arepa still sealed. Your arepas are now ready to be filled!
For The Filling
- Place your chicken breast into a pan of salted boiling water. Simmer on low heat for 15-20 minutes and then remove, leave to cool, and pull apart into small pieces.
- In a large bowl, add all of your filling ingredients and mash to fully combine into a green, chickeny mixture!
Assembling the Venezuelan Arepas
- Get you arepas and fill them with a spoonful of filling. Fill with a generous pinch of cheddar cheese and then serve up and enjoy! The video tutorial is on my Instagram!