Reina Pepiada Arepas

Reina Pepiada Arepas: A Taste of Venezuela

As a busy working mom, finding time to cook delicious and satisfying meals can be a challenge. But sometimes, a little culinary adventure is just what you need to break the routine and transport yourself to another place. That’s where these Reina Pepiada Arepas come in – a vibrant explosion of Venezuelan flavor that’s surprisingly easy to make, even on a hectic weekday evening.

I first encountered arepas during a whirlwind business trip to Caracas. The aroma alone was captivating – a warm, cornmeal fragrance that promised comfort and something truly unique. And the taste? Simply unforgettable. These thick cornmeal patties are so versatile. I’ve experimented with various fillings, but the Reina Pepiada, a creamy chicken salad with a hint of spice, quickly became a favorite. The name itself evokes a sense of regal indulgence, honoring the Venezuelan beauty queen Susana Duijm.

The beauty of this dish lies in its simplicity. The arepas themselves are incredibly easy to make, requiring just a few basic ingredients and a little patience. The chicken salad filling is equally straightforward, combining shredded chicken with a vibrant avocado-based mayonnaise, fresh herbs, and a touch of jalapeño for a delightful kick. The whole process takes less time than ordering takeout, and the payoff is immeasurable.

The ingredients are surprisingly accessible. While you’ll want to seek out pre-cooked Venezuelan cornmeal (harina precocida) for the most authentic arepas, many Latin American grocery stores carry it, and it’s often available online. Don't be intimidated by the unfamiliar ingredients; they're easily sourced and add layers of complex flavor that elevate the dish beyond the ordinary.

One of the aspects I love most about this recipe is its adaptability. You can easily adjust the spice level to your preference. Less jalapeño for a milder taste, or add a little more for a bolder kick. Feel free to experiment with other herbs and spices to create your own signature Reina Pepiada filling. The possibilities are endless!

This recipe is not just a meal; it's a journey. Each bite transports you to the vibrant streets of Caracas, the bustling energy of the city palpable in the flavor and texture. It's a reminder that even amidst the chaos of daily life, there’s always time to savor something special, to create a little piece of paradise in your own kitchen. And trust me, the reward is worth the effort. The satisfaction of creating a delicious and authentic dish from scratch is unparalleled, leaving you feeling energized and inspired to tackle whatever the day brings.

The Reina Pepiada Arepas are perfect for a quick lunch, a satisfying dinner, or even a delightful weekend brunch. Serve them with a side of fresh salsa or a simple green salad for a complete and well-balanced meal. I often make a big batch on Sundays and enjoy them throughout the week, making quick and delicious lunches easier. It’s a little taste of Venezuela in every bite. It's comfort food with a touch of sophistication, a dish that nourishes both the body and the soul. The best part? It's a recipe that I can share with my friends and family, creating memories as delicious as the arepas themselves.

Serving Suggestion: For an extra special touch, serve your Reina Pepiada Arepas with a side of fresh guacamole and a crisp, cold Venezuelan beer. The combination is divine!

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.