Reina Pepiada Arepas

Reina Pepiada Arepas: A Taste of Venezuelan Royalty

Arepas. Just the word itself conjures up images of vibrant Venezuelan kitchens, the comforting aroma of warm cornmeal, and the joyful chatter of family and friends gathered around a table laden with delicious food. For me, arepas are more than just a meal; they're a portal to cherished memories, a taste of home, no matter where in the world I happen to be.

My love affair with arepas started during a backpacking trip through South America. I stumbled upon a small arepa stand tucked away in a bustling market in Caracas. The vibrant colors, the inviting smells, and the sheer warmth of the people captivated me. I sampled a Reina Pepiada Arepa, and my taste buds were forever changed. The creamy avocado mayonnaise, the tender shredded chicken, the subtly sweet cornmeal – it was a symphony of flavors that danced on my tongue. That first bite sparked an obsession, a quest to master the art of making these exquisite corn cakes myself.

Since then, I’ve experimented with countless arepa recipes, each one a unique adventure in culinary exploration. But the Reina Pepiada remains my absolute favorite. There’s something so elegant yet comforting about it, a perfect balance of textures and tastes. The creamy, rich chicken salad provides a delightful contrast to the slightly firm, slightly chewy texture of the arepa itself. And the best part? It’s surprisingly easy to make, even for a novice cook like myself.

The preparation is a journey in itself, each step revealing a new layer of flavor and texture. First, there's the simmering chicken, the aroma filling the kitchen with a promise of deliciousness to come. Then, the blending of the creamy avocado mayonnaise, a luxurious base for the vibrant chicken salad. And finally, the careful shaping and cooking of the arepas, each one a small testament to patience and precision.

Beyond the recipe itself, making arepas has become a meditative practice for me. The rhythmic kneading of the dough, the gentle patting into shape, the satisfying sizzle as they cook on the griddle – it’s a process that calms and centers me. It reminds me of the importance of slowing down, of appreciating the simple joys of cooking, and of sharing the fruits of my labor with those I love.

The Reina Pepiada Arepa is more than just a food; it's an experience. It's a taste of Venezuelan culture, a testament to the power of simple ingredients transformed into something truly extraordinary. It's a recipe that I’ve shared with friends and family, each bite shared accompanied by laughter and conversation, further cementing its place as a treasured dish in my life.

Whether you're a seasoned chef or a kitchen novice, I encourage you to try your hand at making Reina Pepiada Arepas. It's an adventure that will reward you with not only a delicious meal, but also a deeper appreciation for the rich culinary heritage of Venezuela, and the simple satisfaction of creating something beautiful and delicious with your own two hands.

Ingredients You'll Need

For the Chicken Salad:

• 2 6-ounce skinless, boneless chicken breasts
• 1/2 small onion, sliced
• 1 ripe Hass avocado, pitted, peeled, and coarsely chopped
• 1/4 cup mayonnaise
• 1 tablespoon distilled white vinegar
• 1/2 jalapeño, seeded and minced
• 2 tablespoons minced fresh parsley
• 2 tablespoons minced fresh cilantro
• 2 tablespoons finely chopped red onion
• 1 scallion, white and green parts, finely chopped
• Salt and freshly ground black pepper to taste

For the Arepas:

• 3 cups lukewarm water
• 1 1/4 teaspoons salt
• 3 cups Venezuelan pre-cooked cornmeal (harina precocida)
• 2 tablespoons plus 1 teaspoon canola or vegetable oil

Remember: For authentic arepas, you MUST use pre-cooked Venezuelan cornmeal (harina precocida). Other types of cornmeal won't produce the same texture and results.

Step-by-step

• To make the filling, place the chicken breasts and onion in a medium saucepan and add enough cold water to cover by 1 inch. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and bring to a simmer over medium heat. Reduce the heat to medium-low and simmer, uncovered, until the chicken is cooked through, about 15 minutes. Remove the chicken from the saucepan and let cool completely. Tear the chicken into shreds.
• Mash the avocado, mayonnaise, and vinegar together in a medium bowl with an immersion blender or large fork until smooth. Stir in the cilantro, parsley, jalapeno, and garlic. Add the chicken, red pepper, red onion, and scallion and mix together. Season with salt and pepper. Taste and add more vinegar to give the filling a pleasant, but not sour, tang. Cover and refrigerate until ready to serve.
• To make the arepas, stir 3 cups lukewarm water and the salt together in a large bowl to dissolve the salt. Gradually add 3 cups cornmeal, mixing with your fingers to dissolve any lumps, adding enough to make a soft dough that holds its shape without cracking when molded. Set dough aside to rest for 3 minutes. Add the oil and work it in with your hands, adding cornmeal or water to return the dough to the proper consistency.
• Divide the dough into 6 equal portions. Shape each into a 4-inch diameter disk, about 1 inch thick. Transfer to a baking sheet.
• Position a rack in the center of the oven and preheat the oven to 350°F. Lightly oil a large nonstick skillet or griddle and heat over medium heat.
• In batches, place the arepas in the skillet. Cook until the underside is a splotchy golden brown, about 4 minutes. Turn and brown the other side. Return arepas to the baking sheet.
• When all of the arepas are browned, transfer them directly to the oven rack (without the baking sheet). Bake until the surfaces of the arepas have formed a taut skin-if you rap your fingers on one, it will feel and sound like a drum. Return arepas to the baking sheet and let cool slightly. Split each arepa in half and fill with the chicken mixture. Serve warm.