This Venezuelan Reina Pepiada arepa is a fan favorite. The arepa is filled with chicken, avocado, cilantro, onion, and lime. Oh yeah, and lots of mayonaise. My boyfriend, Luis Aroldo, is Venezuelan and as most of you know we live in Spain now and this is one of the first things I learned to make for him when he is craving a taste of home. Now let’s just say my boyfriend is not gifted in the cooking department so I learned from all his roommates when we started dating who eat them very regularly. I was intimidated to learn at first as baking is not my specialty, but come to find out they are so incredibly easy. Best part is that they are naturally gluten free!
You can fill an arepa with so many different ingredients, however my favorite is to fill it with Reina Pepiada which is basically if guacamole and chicken salad had a baby. To cut open the arepa, start by sticking a knife into one of the sides and slicing until only one end is still intact to make a pocket for the filling. Then fill it up with your desired ingredients.
What ingredients are in Reina Pepiada?
- chicken breasts
- avocado
- mayonnaise
- onion
- cilantro
- garlic
- lime juice
- bay leaf
How to make Reina Pepiada?
- Start by boiling water. Once boiling add chicken breasts, half of the onion (save the other half for later), 2 of the garlic cloves, the bayleaf and a generous pinch of salt. Boil the chicken for 15 minutes until cooked through.
- Remove the cooked chicken aside to cool. You can save the liquid and use for other meals as it is now tasty chicken broth.
- Dice the other half of the onion, mince the remaining garlic clove, and finely chop the cilantro.
- While the chicken is cooling, make the dressing in a large bowl. Mash up one ripe avocado, add the mayonnaise, lime juice, cilantro, onion, and minced garlic. Stir well to combine and add salt to taste.
- Once the chicken is cooled, you can shred it and add to the dressing. I like to shred the chicken with 2 forks to work faster. Stir the mixture and combine well.
- For best flavor: Cover bowl with plastic wrap and move to the refrigerator for a minimum of 1 hour to merry the flavors.
- Cut an arepa and stuff the mixture inside the pocket.
- Y ya esta!!
How to store Reina Pepiada ?
Store in the refrigerator and use within 4 days.
What to serve with Reina Pepiada?
- Serve inside an arepa which is naturally gluten free
- Try it as a gluten free sandwich between 2 pieces of bread.
- Eat with rice crackers.
- It is lovely as topping to a salad on top of a bed of lettuce.
- Wild card: Serve over rice. Hot and cold can be a great combination.
More La Disco Nap Chicken Recipes
Italian Chicken Mushroom Marsala
Did you make this recipe?
If you make it, please leave a comment below with your thoughts. Don’t forget to share your version with a picture on Instagram and tag @ladisconap #ladisconap It means the world to me.
Venezuelan Reina Pepiada
Equipment
- 1 cutting board
- 1 pot
Ingredients
- 2 raw chicken breasts
- 1 ripe avocado
- 3 Tbsp mayonnaise
- 1 onion 1/2 diced
- 1/4 cup cilantro finely chopped
- 2 garlic cloves whole
- 1 garlic clove minced
- 1 lime juiced
- 1 bay leaf
- salt to taste
Instructions
- Start by boiling water. Once boiling add chicken breasts, half of the onion (save the other half for later), 2 of the garlic cloves, the bayleaf and a generous pinch of salt. Boil the chicken for 15 minutes until cooked through.
- Remove the cooked chicken aside to cool. You can save the liquid and use for other meals as it is now tasty chicken broth.
- Dice the other half of the onion, mince the remaining garlic clove, and finely chop the cilantro.
- While the chicken is cooling, make the dressing in a large bowl. Mash up one ripe avocado, add the mayonnaise, lime juice, cilantro, onion, and minced garlic. Stir well to combine and add salt to taste.
- Once the chicken is cooled, you can shred it and add to the dressing. I like to shred the chicken with 2 forks to work faster. Stir the mixture and combine well.
- For best flavor: Cover bowl with plastic wrap and move to the refrigerator for a minimum of 1 hour to merry the flavors.
- Cut an arepa and stuff the mixture inside the pocket.
- Y ya esta!!
