Latin | Spanish | Mexican

Reina Pepiada Arepas

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Serves: 4

Prep Time: 10 minutes

Cook Time: 48 minutes

Ingredients for Filling

1 tablespoon butter

2 (6-ounce) chicken breast, boneless, skinless

3 cups water

1/2 teaspoon kosher salt

2 avocados, halved and pitted

1/2 cup mayonnaise

2 tablespoons white distilled vinegar

2 cloves garlic, minced

2 cups crumbled queso fresco or shredded Monterey Jack cheese

Ingredients for Arepas

3 cups lukewarm water

3 tablespoons canola oil, divided

1 teaspoon kosher salt

3 1/2 cups white corn meal

Lime wedges, for serving


01For filling: Heat butter in large skillet over medium heat. Add chicken and cook on one side, without moving, until lightly browned. Flip after 3 minutes and cook other side for an additional 3 minutes. Add water and salt and reduce heat to medium-low. Cover and simmer until chicken is fully cooked and a meat thermometer reads 165°F, about 7 to 10 minutes. Transfer chicken to large bowl and let cool. Using two forks shred chicken into small bite-size pieces.
02Mash avocado, mayonnaise, vinegar and garlic together in large bowl until smooth. Fold in cheese and chicken until combined. Set aside for stuffing arepas.
03For arepa: Stir water, 2 tablespoons oil and salt together in large bowl until salt dissolves. Mix corn meal gradually into salt water until a soft dough forms and no lumps remain. Cover with plastic wrap and let rest for 3 minutes.
04Divided dough into 8 equal portions. Divide each portion into 4-inch disks, about 1/2-inch thick. Heat remaining oil in large skillet over medium heat. Working with four at a time, cook arepas, covered, until golden-brown, about 6 to 8 minutes. Flip and cook, uncovered, until other side is golden-brown, about 6 to 8 minutes. Repeat with remaining arepas.
05Split arepas and stuff with chicken mixture. Serve with lime wedges and enjoy.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.