How to make REINA PEPIADA AREPAS from VENEZUELA (while dancing to CHINO Y NACHO)

shredded chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu offers a plant-based option, while canned chicken is budget-friendly.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

avocado

🥗Healthier: mashed peas

💰Cheaper: guacamole

Mashed peas provide a similar texture and flavor.

arepa flour

💰Cheaper: cornmeal

Cornmeal can be used as a substitute for a more accessible option.

Shred the whole chicken.

In a bowl, mix shredded chicken with 1/4 cup of mayonnaise, juice of 1 lime, 2 tbsp cilantro, 1/2 onion, salt, and pepper to taste to create the filling.

In a mixing bowl, combine 2 cups of white cornmeal, 2 1/2 cups of lukewarm water, and 1 tsp salt to form a dough.

Add 1 tbsp of oil to the dough mixture.

Knead the dough until smooth and pliable.

Divide the dough into equal portions and shape each into a disc.

Heat a skillet over medium heat and lightly grease it with oil.

Cook the arepas for 5-7 minutes on each side until golden brown and cooked through.

Remove the arepas from heat and let them cool slightly.

Slice open the cooked arepas to create a pocket.

Fill each arepa with the chicken mixture and top with diced avocado.

Cooking Techniques

Equipment Needed

Spice Level: