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Close up of delicious arepas

Arepas Reina Pepiada

A beloved Venezuelan dish, Arepas Reina Pepiada combines a freshly griddled corn cake with a zesty chicken/turkey filling.

Prep Time 1 hour
Cook Time 15 minutes
Servings 4 people



  • 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
  • 1/2 cup chopped cilantro
  • 1.5 TBS minced garlic
  • 2 TBS salt
  • juice of 1 lime
  • black pepper to taste


  • 2 cups corn flour
  • 2 cups warm water
  • 1 TBS salt
  • 1 tsp vegetable oil


  1. In a large mixing bowl combine filling ingredients together and mix thoroughly.

  2. Set filling aside in the fridge

  3. In a separate mixing bowl combine the arepa ingredients together and mix until a dough is formed.

  4. Apply a small amount of vegetable oil to your hands so the dough does not stick.

  5. Pull off a piece of dough and shape it into balls slightly smaller than your fist.

  6. After you have your dough balls heat a skillet to medium-high heat and add a few TBS of oil or bacon grease.

  7. Flatten your dough balls to about half an inch thick and place them in the skillet.

  8. Cook on each side for 2 minutes or until brown and place on a plate to cool.

  9. Carefully cut the arepa open using a knife and spoon in the filling.

  10. Garnish with some lime juice and chopped cilantro.

  11. Enjoy.