La Original Arepa Reina Pepiada / Receta Tradicional Venezolana 👑

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

chicken

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is plant-based and lower in calories

avocado

🥗Healthier: mashed banana

💰Cheaper: avocado spread

Mashed banana provides creaminess with less cost

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers similar acidity at a lower price

Boil water in a pot.

Add 2 chicken thighs, 1/4 onion, 1 clove garlic, some carrots, bay leaves, and salt to the boiling water.

Cover and cook the chicken until done.

In a bowl, combine 2 1/2 cups of water and 2 cups of corn flour gradually, mixing to avoid lumps.

Add a pinch of salt to the mixture.

Knead the dough for about 2-3 minutes until fully hydrated.

Divide the dough into 7 balls of approximately 90 grams each.

Shape each ball into a round arepa, about 10-15 cm in diameter.

Heat a skillet and add a little oil, spreading it evenly.

Cook the arepas for 4-5 minutes on each side, checking for a golden color.

Once cooked, prepare the filling by shredding the boiled chicken.

In a bowl, combine shredded chicken, 1/4 chopped onion, chopped cilantro, salt, 3 tablespoons of mayonnaise, and black pepper.

Add 1 1/2 diced avocados to the mixture, squeezing lemon juice to prevent browning.

Mix all filling ingredients thoroughly, pressing the avocado to achieve a creamy consistency.

Make a slit in each arepa, not cutting all the way through, to create a pocket for the filling.

Fill the arepas with the chicken and avocado mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary