**Pepiada Queen Arepas: A Venezuelan Delight**
Pepiada Queen Arepas are a quintessential Venezuelan dish that brings together the vibrant flavors of the country’s rich culinary heritage. Renowned for their crispy exterior and soft, pillowy interior, these arepas are typically filled with a delectable mixture of shredded chicken and creamy avocado, often known as “Reina Pepiada.”
To begin the preparation, the pre-cooked white cornmeal, water, salt, and vegetable oil are meticulously combined in a large bowl to form a smooth dough. After allowing the dough to rest for five minutes, it is divided into eight equal portions, each shaped into balls and flattened into patties about 1/2 inch thick.
With the griddle or skillet preheated over medium heat, the arepas are cooked to golden perfection, taking about 5-7 minutes on each side. Once removed from heat, they cool slightly, preparing to be the perfect vessel for the sumptuous filling.
Meanwhile, the filling itself is a delightful combination of finely shredded chicken, creamy mashed avocado, tangy mayonnaise, vibrant chopped cilantro, and crisp diced red onion. This mixture is seasoned with salt and pepper to elevate the flavors.
The arepas are then carefully sliced open, creating pockets ready to be stuffed generously with the tasty chicken and avocado blend. The result is a harmonious medley of textures and flavors, with the hearty arepa perfectly balancing the creamy and savory filling.
One interesting fact about Reina Pepiada is its origin; the name pays homage to Susana Duijm, the first Venezuelan to win the Miss World title in 1955. “Reina” means queen, and “pepiada” is a local term for attractive or vibrant, encapsulating the essence of this beloved dish.
Pepiada Queen Arepas are a versatile delight, perfect for any meal and reflective of Venezuela’s culinary ingenuity.
Ingredients
2 cups of pre-cooked white cornmeal (Harina P.A.N. or similar)
2 1/2 cups of water
1 tsp of salt
1 tbsp of vegetable oil
Filling:
1 rotisserie chicken (shredded)
1 ripe avocado (mashed)
1/2 cup of mayonnaise
1/4 cup of chopped cilantro
1/4 cup of diced red onion
Salt and pepper to taste
Directions
1. In a large bowl, combine the pre-cooked white cornmeal, water, salt, and vegetable oil. Mix until a smooth dough forms. Let it rest for 5 minutes.
2. Divide the dough into 8 equal portions and shape them into balls. Flatten each ball into a patty about 1/2 inch thick.
3. Preheat a griddle or skillet over medium heat. Cook the arepas for about 5-7 minutes on each side, until golden brown and cooked through. Remove from heat and let them cool slightly.
4. While the arepas are cooking, prepare the filling. In a mixing bowl, combine the shredded chicken, mashed avocado, mayonnaise, chopped cilantro, and diced red onion. Mix well and season with salt and pepper to taste.
5. Slice each arepa open, creating a pocket.
6. Stuff each arepa with the chicken and avocado filling.