Go Back
Print

Reina Pepiada (Chicken and Avocado)

Ingredients

For The Arepas

  • 2 cups Arepa Flour (pre-cooked cornmeal)
  • 1 1/2 tsp. salt
  • 2 1/4 cups warm water
  • Canola oil or butter for baking

For the Reina Pepiada

  • 1 Rotisserie Chicken
  • 2 Haas Avocados, peeled, pitted, roughly mashed
  • 3-4 tbsp mayonnaise
  • 1 1/2 tbsp fresh lime juice
  • 1/2 red bell pepper, seeds and ribs removed, diced
  • 1/4 cup finely chopped white onion
  • 3 tbsp finely chopped cilantro
  • 1 jalapeño pepper, seeds and ribs removed, finely chopped
  • 2 tsp finely minced garlic (2 medium cloves)
  • 1/2 tsp salt or more, to taste
  • fresh ground black pepper

Instructions

Arepas

  1. 1. Mix arepa flour and salt. Slowly add warm water and knead to form a dough ball (or use your Kitchenaid mixer). Rest dough for about 5 minutes.

  2. 2. Divide dough into 6-8 pieces, roll into a ball in the palm of hands. Flatten dough to form a disk about 1/2 inch thick.

  3. 3. Heat Griddle or cast iron skillet with oil over medium-high heat. Add arepas and cook for about 5 minutes on each side until golden brown. You can cover them in oil to deep fry for best flavor or do a thin layer of oil for something a little more healthy. 

  4. 4. Take Arepas out of pan and put it on a plate with a paper towel before stuffing. 

Reina Pepiada

  1. In a medium bowl mix the mashed avocado with mayonnaise and lime juice.

  2. Add the rest of the ingredients: chicken, bell pepper, onion, cilantro, jalapeño, and garlic.

  3. Season to taste with salt and pepper. Cover and store in the fridge until you’re ready to eat. 

  4. Add Reina Pepiada mixture to Arepas and serve!