Venezuelan · Lunch & handhelds

Reina pepiada arepas

Name: Reina pepiada arepas
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 30 min
Yield: 6 arepas
Cuisine: Venezuelan
Ingredients: 1 1/2 pounds boneless skinless chicken breasts; 3 cups water; 1/4 small white onion; 2 teaspoons kosher salt, divided; 1/2 cup frozen peas; 2 ripe avocados, divided; 1/3 cup mayonnaise; 2 tablespoons fresh lime juice; 1/4 cup finely chopped red onion; 1/3 packed cup cilantro leaves, chopped; 1 small garlic clove, finely grated; 2 1/2 cups warm water; 2 cups precooked white cornmeal for arepas; 1 tablespoon neutral oil

Crisp-edged Venezuelan white-corn arepas generously filled with cool shredded chicken, avocado, peas, lime, cilantro, and just enough mayonnaise.

About 1 hr 30 minTotal

About 1 hr 15 minActive

$$Cost

ModerateDifficulty

Makes 6 arepas

Equipment

Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Best starting skillet
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3
View at Amazon
Another workable path: Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe’s diameter and preheating method, then checked material, heat retention, cooktop fit, weight, care, stable model identity, and exact destination. Kwilt has not cooked with this skillet.
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3: The 10.25-inch seasoned surface matches the recipe footprint and retains enough heat to create the crisp cornbread edge promised by a preheated skillet method. Trade-off: It weighs more than five pounds, the handles become hot, and avoiding rust requires prompt hand washing, drying, and light oiling.
Another workable path: Preheat a 9-inch metal cake pan with the recipe’s fat; the crust will be lighter but the crumb and flavor remain valid.
Sources
Lodge cast-iron material and care
Amazon exact product listing

Ingredients

1× recipe · Makes 6 arepas

1 1/2 pounds boneless skinless chicken breasts
3 cups water
1/4 small white onion
2 teaspoons kosher salt, divided
1/2 cup frozen peas
2 ripe avocados, divided
1/3 cup mayonnaise
2 tablespoons fresh lime juice
1/4 cup finely chopped red onion
1/3 packed cup cilantro leaves, chopped
1 small garlic clove, finely grated
2 1/2 cups warm water
2 cups precooked white cornmeal for arepas
1 tablespoon neutral oil

Instructions

Simmer chicken with 3 cups water, white onion, and 1 teaspoon salt until the thickest part reaches 165°F, 16 to 20 minutes. Rest 10 minutes, shred finely, and cool. Blanch peas in the hot broth for 2 minutes, then drain and cool.
Mash one avocado with mayonnaise, lime juice, red onion, cilantro, garlic, and 1/2 teaspoon salt. Fold in chicken and peas; chill while making arepas. Slice the remaining avocado for assembly.
Stir 2 1/2 cups warm water and remaining salt together. Sprinkle in precooked cornmeal while stirring; knead gently until smooth, rest 5 minutes, then divide into six balls and pat into discs about 4 inches wide and 3/4 inch thick. Smooth edge cracks with wet fingers.
Heat oil in a over medium. Sear arepas until a firm golden crust forms, 5 to 6 minutes per side, then bake directly on a rack at 375°F until they sound hollow when tapped and the centers are cooked, 12 to 15 minutes.
Cool arepas 3 minutes, split through one side without cutting apart, scrape away only a little soft crumb, and fill generously with chicken-avocado salad and sliced avocado. Serve while the arepas are warm and filling is cool.

VenezuelaVenezuelan arepera and household cooking

From the table

About this recipe

Reina pepiada is one of Venezuela's best-known arepa fillings, combining chicken and avocado in a cool creamy salad whose name commemorates the country's 1955 Miss World victory.

Reina pepiada was created in Caracas in the 1950s in honor of Venezuelan Miss World Susana Duijm. The defining filling is chicken, avocado, and mayonnaise; peas appear in accounts of the original and remain in this version as a small sweet-green accent. This Kwilt version follows the reviewed household adaptation: Use the skillet-plus-oven home method and include a modest amount of peas, preserving both the popular modern filling and the documented original accent.

Sources

Dinner does not stop at the recipe