Venezuelan Reina Pepiada Arepas
Mise en Place / Ingredients[14]
- 2 cups Pre-cooked white cornmeal (Harina P.A.N. White)
- 2.5 cups Lukewarm water (for hydrating the arepa dough)
- 4 cups Water (for poaching the chicken breast)
- 1 lb (about 2 cups shredded) Boneless, skinless chicken breasts (poached and shredded)
- 0.5 whole White onion, halved (for poaching broth)
- 2 cloves Garlic cloves, smashed (for poaching broth)
- 1 leaf Dried bay leaf (for poaching broth)
- 2 whole Ripe Hass avocados
- 3 tbsp Real mayonnaise (Hellmann's)
- 1 tbsp Fresh lime juice
- 0.25 cup Fresh cilantro, finely chopped
- 1 tbsp Neutral vegetable oil (for greasing the griddle)
- 1.5 tsp Kosher salt, divided
- 0.5 tsp Freshly ground black pepper
🛒 US Supermarket Brand Guide
Standard for authentic arepa dough. • 📍 Hispanic section.
Cooking Sequence & Checkpoints
Simmer the chicken breast in 4 cups water with halved onion, smashed garlic, bay leaf, and 1/2 tsp salt for 12–15 minutes until the thickest part reaches ≥165°F (74°C) on an instant-read thermometer. Transfer the cooked breast to a plate to cool. Meanwhile, dissolve 1/2 tsp salt in 2.5 cups lukewarm water, slowly mix in Harina P.A.N., knead 3 minutes until smooth, and let the dough rest 5 minutes to hydrate.
✓ Checkpoint: Poached chicken breast resting on a plate (≥165°F / 74°C) and smooth hydrated arepa dough.
While the poached chicken breast cools on the plate for 15–20 minutes, shape the hydrated dough into 4 plump discs (3/4-inch thick). Brush a hot cast-iron griddle or budare with neutral oil and cook over medium-low heat for 7–8 minutes per side (plus 4–5 minutes covered on low) until deeply golden, blistered, and hollow-sounding when tapped (200°F / 93°C core).
✓ Checkpoint: Hollow-sounding puffed golden arepas and chicken breast cooled to room temperature.
Once the chicken breast has cooled sufficiently (so it will not warm or separate the mayonnaise), shred it into fine strands. In a bowl, mash 1 ripe avocado with mayonnaise, fresh lime juice, remaining 1/2 tsp salt, and black pepper. Fold in the cooled shredded chicken, chopped cilantro, and the second avocado cut into small cubes.
✓ Checkpoint: Cool, creamy pale-green chicken-avocado salad.
Slice the warm griddled arepas open along one edge like pita pockets and stuff generously with the cool, creamy Reina Pepiada avocado-chicken salad.
✓ Checkpoint: Steaming crisp arepas generously stuffed with cool creamy filling.
🔬 Why It Works:
Cast-Iron Budare Crust & Steamed Core: Griddling hydrated Harina P.A.N. discs over medium-low cast-iron heat for 7–8 minutes per side forms a crisp, blistered shell while steaming the interior crumb to 200°F (93°C).
⚠️ Troubleshooting:
Cracked dough: Splash warm water and knead.