Arepas Reina Pepiada (Chicken or Turkey Arepas)
Reina Pepiada Arepas are a classic Venezuelan dish made with griddled corn cakes filled with a creamy mixture of shredded chicken or turkey, avocado, lime, red onion, and cilantro. Naturally gluten free, these fresh and flavorful arepas are an easy meal anytime and a great way to use leftover chicken or turkey.
Servings 6 servings
Calories 660kcal
Equipment
- Large mixing bowl
- Medium mixing bowl
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Skillet or griddle cast iron preferred
- spatula or tongs
- small paring knife for slicing the arepas
Ingredients
Filling
- 1.5 pounds pounds of diced/shredded chicken or turkey leftovers from Smoked Turkey or Spatchcock Chicken recipes are excellent here.
- 1.5 cups diced avocado
- 1 cup mayo
- 1 cup diced red onion
- 1 cup diced red pepper
- ½ cup chopped cilantro
- 1.5 tablespoon minced garlic
- 2 tablespoon salt
- juice of 1 lime
- black pepper to taste
Arepas
- 2 cups corn flour (masarepa)
- 2 cups warm water
- 1 tablespoon salt
- 1 teaspoon vegetable oil An extra tablespoon for your hands to keep the dough from sticking.
- 1 teaspoon bacon grease or olive oil to keep the arepas from sticking to the pan
Instructions
Make the filling
- Add the shredded chicken or turkey, avocado, mayonnaise, red onion, red pepper, cilantro, garlic, salt, lime juice, and black pepper to a large mixing bowl.
- Stir until the ingredients are evenly combined, then cover and refrigerate while you prepare the arepas.
Make the Arepa Dough
- In a medium bowl, combine the masarepa, warm water, and salt.
- Stir until a soft, uniform dough forms and no dry spots remain.
- Lightly oil your hands and roll the dough into balls slightly smaller than your fist.
Shape and Cook the Arepas
- Flatten each dough ball into a round about ½ inch thick.
- Heat a skillet or griddle over medium high heat and add a thin layer of oil or bacon grease.
- Place the arepas in the pan and cook for about 2 minutes per side, or until golden brown and lightly crisp on the outside.
- Transfer the cooked arepas to a plate and let them cool slightly so they are easier to slice.
Fill the Arepas
- Use a small sharp knife to slice each arepa open along the side to create a pocket, being careful not to cut all the way through or your hand.
- Spoon a generous amount of the chilled filling into each arepa.
- Serve right away, with extra lime wedges and cilantro if desired.
Video
Notes
Tips
- Use masarepa, sometimes labeled as pre-cooked corn flour, for this recipe. Do not substitute Mexican masa harina.
- Warm water makes the dough easier to mix and shape.
- The dough should feel similar to modeling clay or Play Doh when properly hydrated.
- Allowing the dough to rest helps prevent cracks on the surface.
- Brown both sides of the arepas well for better flavor and texture.
- Do not overfill, or the arepas may split when you pick them up.
- Spicy version: Add chopped jalapeños or a few dashes of hot sauce to the filling.
- Extra creamy: Stir in a spoonful of Greek yogurt or sour cream.
- More crunch: Add diced celery to the filling.
- BLT arepa: Add chopped cooked bacon, shredded lettuce, and diced tomato.
- The filling is best served within 24 to 48 hours because of the avocado.
- Cooked arepas keep in the refrigerator for up to 3 days.
- Arepa dough can be prepared up to 1 day ahead and kept covered in the refrigerator.
- Freeze cooked arepas, not the filling.
- Reheat arepas in a skillet or toaster oven until warmed through and slightly crisp on the outside.