Arepa with Chicken and Avocado – Arepa Reina Pepiada

Venezuelan Chicken Salad Sandwich

Reina Pepiada, the Venezuelan equivalent of chicken salad, is a rich and satisfying filing for these plump cornmeal patties. Other popular arepa fillings; white cheese; black beans and fried sweet plantains; ham and cheese; and butter. Have fun mixing and matching to find your favorite variety!

Total Time

50m

Prep Time:25m

Yields:8 Servings

Save

Ingredients

For the filling:

2 packets

GOYA® Powdered Chicken Flavored Bouillon

boneless chicken, skinless chicken breasts (about 1 lb.)

½ cup

GOYA® Mayonnaise

small yellow onion, finely chopped (about ½ cup)

¼ cup

GOYA® Classic Guacamole , thawed

1 tsp.

GOYA® Minced Garlic

2 tsp.

finely chopped fresh cilantro

GOYA® Adobo All-Purpose Seasoning with Pepper , to taste

avocado, finely chopped

For the Arepa:

2 cups

GOYA® Masarepa – Pre-Cooked White Corn Meal

1 tsp.

salt

2 tsp.

GOYA® Extra Virgin Olive Oil

Directions

Kitchen View

Step 1

In a medium saucepan over medium-high heat, bring 4 cups water to a boil. Add bouillon, stirring until dissolved. Add chicken; cook until cooked-thorough, about 20 minutes; transfer to refrigerator until cold. Shred chicken. In a medium bowl, stir together chicken, mayonnaise, onion, guacamole, garlic and cilantro. Season with adobo. Gently fold in avocado. Refrigerate until ready to use.

Step 2

In medium bowl, stir together masarepa and salt. Add 2 ½ cups lukewarm water. Stir until combined; let sit 5 minutes. Using wet hand, knead dough until smooth. Divide dough into 8 portions. Form dough into small balls.

Step 3

Heat oil in large comal or non-stick skillet over medium-high heat. Add balls, leaving at least 3″ space between dough. Using palm of hand, flatten balls to ½” thickness. Cook, flipping once, until golden brown on both sides, about 7 minutes total. Repeat with remaining dough.

Step 4

Using knife, halve arepas horizontally without detaching end. Divide filling evenly among arepas.

Ensure Hot, Fresh Arepas for a Crowd

Arepas taste best right off the stove when they’re steamy and soft. If you’re whipping up a big batch of arepas for a large gathering of family and friends, ensure the corncakes stay warm between batches by placing them on a parchment-lined baking sheet after they’re cooked and hold in 200°F oven for up to 30 minutes.