Homemade Arepas
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These Homemade Arepas with Reina Pepiada are an absolute game-changer! The crispy arepas are filled with a creamy, flavorful chicken and avocado mixture that’s bursting with zesty goodness. Whether you’re looking for a new dish to impress your family or just craving something deliciously different, these arepas are perfect for any meal.
What Are Arepas?
Arepas are crispy cornmeal cakes from Venezuela and Colombia that are absolutely delicious! Made from pre-cooked cornmeal, these little patties get cooked until they’re golden and crispy on the outside, while staying soft and tender inside. You can stuff them with all sorts of tasty fillings. In this recipe, we’re filling them with Reina Pepiada, a creamy, zesty mix of shredded chicken and avocado. Trust me, they’re a flavor explosion!
Before You Begin
- Use Pre-Cooked Cornmeal: Pre-cooked white cornmeal (like P.A.N. brand) is essential for making authentic arepas. This type of cornmeal has been cooked and then ground, which means it only needs to be mixed with water and formed into dough. Regular cornmeal won’t work the same way and will result in a different texture.
- Rest the Dough: It’s important to let the dough rest for 5 minutes after mixing. This allows the cornmeal to fully hydrate and makes the arepas easier to form.
- Shape Evenly: Shape the arepas into uniform discs to ensure they cook evenly. Aim for about 4-5 inches wide and ½-inch thick.
- Cook Until Crispy: Cook the arepas on a medium heat skillet until they are golden and crispy on both sides. For extra crispiness, finish them in the oven.
- Prepare Filling in Advance: Make the Reina Pepiada filling while the arepas cook. This way, everything is ready to assemble once the arepas are done.
- Serve Warm: Arepas are best enjoyed warm. If you need to keep them warm, cover them or keep them in a low oven until ready to serve.
Ingredients You’ll Need
- Pre-Cooked White Cornmeal: Pre-cooked white cornmeal, like the P.A.N. brand, has been cooked and then ground, making it quick to prepare and ideal for creating the perfect texture. You cannot replace this with regular cornmeal.
- Warm Water: Should be about 100°F to 110°F (37°C to 43°C) to help the cornmeal come together into a smooth dough.
- Salt: Very important to add flavor to the dough, otherwise your arepas will be bland.
- Vegetable Oil: You’ll need a little bit of vegetable oil like sunflower or canola to add moisture to the dough, making it more pliable and easier to shape.
- Cooked Chicken: You can cook your own chicken but to make this easy, I love to use a rotisserie chicken.
- Ripe Avocado: You’ll need a ripe avocado to add lots of creaminess to our chicken salad.
- Mayonnaise, Onion, Cilantro, Jalapeño, Lime Juice, and Salt and Pepper: These ingredients combine to create a creamy, zesty mixture that binds the chicken and avocado together, adding flavor and texture to the filling. Adjust the jalapeño for desired heat and lime juice for acidity.
In a large bowl, combine 2 cups of pre-cooked white cornmeal, 1 teaspoon of salt, and 1 tablespoon of vegetable oil. Gradually add 2½ cups of warm water (100°F to 110°F), stirring until the mixture is smooth and homogenous. Let the dough rest for 5 minutes. Tip: Resting the dough allows the cornmeal to fully hydrate, making it easier to shape.
Divide the dough into six portions. Shape each portion into a ball, then flatten into a disc about 4-5 inches wide and ½-inch thick. Tip: Shaping the arepas evenly helps them cook uniformly. I also found it easier to shape them if I oil my hands a bit first.
Heat a large skillet over medium heat and brush with vegetable oil. Cook the arepas for about 6-7 minutes on each side until they are golden and crispy. Tip: Cooking on medium heat allows the arepas to develop a crispy exterior without burning.
For extra crispiness, finish by baking the arepas in a 350°F (175°C) oven for 10-15 minutes.
In a bowl, mix 2 cups of shredded cooked chicken, 1 finely chopped small onion, ¼ cup of finely chopped cilantro, and 1 finely chopped, seeded jalapeño (optional). Tip: Rotisserie chicken works great here for convenience and flavor.
In a separate bowl, mash 1 ripe avocado with ¼ cup of mayonnaise and the juice of 1 lime until smooth. Combine the avocado blend with the chicken mixture, mixing until well combined. Season with salt and pepper to taste. Tip: Adjust the lime juice and jalapeño to your taste preference for the perfect balance of flavors.
Slice an opening on one side of each arepa to create a pocket. Generously fill each arepa with the Reina Pepiada mixture. Tip: Be generous with the filling to make every bite flavorful.
Serve the arepas immediately, or keep them covered to stay warm until ready to serve.
Try Different Fillings
While the Reina Pepiada filling is absolutely delicious, arepas are incredibly versatile and can be filled with all sorts of tasty ingredients. One of the most popular and simplest alternatives is cheese. You can stuff your arepas with a variety of cheeses like mozzarella, cheddar, or a soft cheese like queso fresco.
What to Serve With Arepas
Serve these delicious arepas with a variety of sides to make a complete meal. They pair perfectly with fresh salads, flavorful salsas, or hearty soups. Here are some great ideas to try:
Black Bean Corn Avocado Salad
Mango Salsa
Pico de Gallo Recipe
Refried Beans
Frequently Asked Questions
What is Reina Pepiada?
Reina Pepiada is a popular Venezuelan filling for arepas made with shredded chicken, ripe avocado, mayonnaise, lime juice, and seasonings. It’s creamy, flavorful, and has a delicious blend of textures and tastes.
Can I make the arepa dough ahead of time?
Yes, you can make the dough ahead of time. Store it in an airtight container in the refrigerator for up to 24 hours. Let it come to room temperature before shaping and cooking.
What if I don’t have pre-cooked white cornmeal?
Pre-cooked white cornmeal is essential for authentic arepas. If you can’t find it, try looking for brands like P.A.N. at your local Latin grocery store or online.
How do I store leftover arepas?
Store leftover arepas in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days.
Can I freeze arepas?
Yes, you can freeze cooked arepas. Let them cool completely, then wrap each arepa in plastic wrap and place in a freezer-safe bag. They can be frozen for up to 3 months. Thaw at room temperature and reheat in a skillet or oven before serving.
Related Recipes To Try
- Beef Empanadas
- Black Bean Soup
- Easy Guacamole
- Avocado Chicken Salad
- Cilantro Lime Rice
- Cilantro Lime Chicken
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Homemade Arepa with Reina Pepiada
Ingredients
For Arepas
- 2 cups pre-cooked white cornmeal (P.A.N. brand or similar)
- 2½ cups warm water
- 1 teaspoon salt
- 1 tablespoon vegetable oil (plus extra for cooking)
For Reina Pepiada Filling
- 2 cups cooked chicken (shredded)
- 1 ripe avocado (peeled and pitted)
- ¼ cup mayonnaise
- 1 small onion (finely chopped)
- ¼ cup cilantro (finely chopped )
- 1 jalapeño (seeded and finely chopped (optional))
- juice of 1 lime
- salt and pepper ( to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large bowl, mix the cornmeal, salt, and oil. Gradually add the warm water, stirring until the mixture is smooth and homogenous. Let the dough rest for 5 minutes.
- Divide the dough into six portions. Shape each into a ball, then flatten into a disc about 4-5 inches wide and ½-inch thick.
- Heat a large skillet over medium heat and brush with oil. Cook the arepas for about 6-7 minutes on each side until they are golden and crispy. Optionally, finish by baking in a 350°F (175°C) oven for 10-15 minutes for extra crispiness.
- Combine the shredded chicken, onion, cilantro, and jalapeño in a bowl. In a separate bowl, mash the avocado with mayonnaise and lime juice until smooth. Mix the avocado blend into the chicken mixture until well combined. Season with salt and pepper.
- Slice an opening on one side of each arepa to create a pocket. Generously fill each arepa with the Reina Pepiada mixture.
- Serve the arepas immediately, or keep them covered to stay warm until ready to serve.
Notes
- Use pre-cooked white cornmeal for the best texture and authentic flavor.
- Let the dough rest for 5 minutes to fully hydrate the cornmeal, making it easier to shape.
- Cook the arepas on medium heat to achieve a crispy exterior without burning.
- For extra crispiness, bake the arepas in the oven after pan-frying.
- Prepare the Reina Pepiada filling while the arepas cook to save time.
- Store leftover arepas in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
