Crispy on the outside and tender inside, the Arepa Reina Pepiada is a Venezuelan corn cake filled with a creamy, tangy chicken-and-avocado salad. It’s a beloved classic that’s simple to make with a few everyday ingredients. Serve them as appetizers or as a main course alongside a fresh salad or grilled vegetables for a satisfying meal.
The chicken salad filling can be made compliant with Whole30 and Paleo plans if you choose appropriate mayonnaise. The arepas themselves are not paleo, but they are naturally gluten-free when prepared with pre-cooked cornmeal (masarepa), making them a great option for many diets.
What Are Arepa Reina Pepiada?
The Reina Pepiada dates back to the 1950s in Caracas, where an arepa was created in honour of Susana Duijm after she won Miss World in 1955. The name translates roughly to “curvy queen.” Traditionally, the arepa is a thick cornmeal cake split and filled with a creamy shredded chicken salad blended with avocado, mayonnaise, onion and fresh herbs. The result is a balance of rich creaminess, bright citrus, and savory chicken—simple ingredients that combine into something remarkably delicious.
Personal touches like a squeeze of fresh lime or a pinch of chile-lime seasoning can lift the flavors even more. The recipe below captures the classic texture and flavor but remains forgiving, so you can adapt quantities and ingredients to taste.
What You Need for Arepa Reina Pepiada
- Pre-cooked cornmeal (masarepa): Use fine-ground, pre-cooked cornmeal labeled for arepas. This is different from masa harina and can come in white or yellow corn varieties. Look for brands labeled for arepas or masarepa.
- Cooked chicken: Shredded roasted, poached, or rotisserie chicken works well. Leftover cooked chicken is perfect and allows you to prepare the filling ahead of time.
- Onion: Sweet white onion or yellow onion works. Finely chop to keep the filling delicate; if using yellow onion, rinsing under cold water after chopping will mellow harshness.
- Mayonnaise: Use a mayonnaise you like; for Whole30/Paleo versions, choose compliant mayonnaise or make your own.
- Avocado: Ripe avocado adds creaminess and a light green color to the filling.
- Fresh cilantro: Adds brightness; substitute parsley if you prefer.
- Lime juice: Freshly squeezed lime juice balances the richness and brightens the filling.
- Seasoning: Kosher salt and freshly cracked black pepper to taste. Optional chile-lime seasoning (such as Tajín) adds a tangy, slightly spicy note.
- Oil for frying: A neutral high-heat oil such as avocado oil for pan-frying the arepas until golden.
Other arepa fillings…
If you want a change from Reina Pepiada, arepas are extremely versatile. Popular alternatives include beans and cheese, scrambled eggs, cured meats, grilled vegetables, or stewed meats like shredded beef. They’re also excellent simply served hot with butter. Feel free to experiment—arepas are a great vehicle for a wide range of savory fillings.
Arepa Reina Pepiada
Crispy on the outside and soft in the middle, an Arepa Reina Pepiada is a corn cake filled with creamy and tangy chicken salad.
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 4
Ingredients
For the Reina Pepiada filling
- 2 roasted or poached chicken breasts, deboned and skin removed (or 4 chicken thighs), shredded
- 1/2 medium white onion, finely chopped
- 1/4 cup fresh cilantro leaves, finely chopped
- 1/4 cup mayonnaise (or mayonnaise of choice)
- 1 ripe medium avocado, diced
- 3 tablespoons freshly squeezed lime juice
- 3/4 teaspoon kosher salt (adjust to taste)
- 1/4 teaspoon freshly cracked black pepper
- 1/4 teaspoon chile-lime seasoning (optional)
For the arepas
- 2 cups warm water
- 1 teaspoon kosher salt
- 2 cups masarepa (fine-ground, pre-cooked cornmeal)
- 1/4 cup avocado oil (for frying)
Instructions
Make the Reina Pepiada filling
- Shred the cooked chicken into thin strands by hand or with two forks. Place in a large bowl.
- Add the chopped onion, cilantro, mayonnaise, diced avocado, lime juice, salt, pepper, and chile-lime seasoning if using. Gently mix until combined but still slightly chunky. Taste and adjust seasoning with more salt, pepper, or lime as needed.
- Cover and refrigerate until ready to use. The filling keeps well for up to 5 days, though avocado may darken slightly over time; a little extra lime helps slow oxidation.
Prepare the arepas
- In a large bowl, dissolve the salt in warm water. Gradually add the masarepa, stirring with a spoon until a dough forms. The dough should be moist but not sticky—adjust with a little more masarepa or water if needed.
- Form the dough into a ball, cover with a damp towel, and let it rest 10 minutes to hydrate fully.
- Divide the dough into 4 equal portions and shape each into a ball. Flatten each ball with your palms into a disk about 3/4 inch thick.
- Heat half the oil in a cast-iron or heavy skillet over medium heat until shimmering. Fry the arepas in batches, about 4 minutes per side, until a golden crust forms. Transfer to a paper towel-lined plate and repeat with remaining oil and arepas.
- Using a sharp knife, make a horizontal slit in each arepa to form a pocket. Fill generously with the Reina Pepiada chicken salad and serve warm. Leftovers can be stored in the refrigerator for up to 5 days. Reheat arepas in a 350°F oven for about 10 minutes until warmed through.
Serving tips: serve arepas while warm and crispy with lime wedges on the side. They pair beautifully with simple sides like a green salad, pickled onions, or grilled vegetables. For a lighter version, use a yogurt-based dressing in place of some of the mayonnaise, or increase the lime and herbs to brighten the filling.
Variations: try mixing in finely diced red pepper or jalapeño for a little heat, or swap cilantro for parsley if you prefer. If you want a vegetarian option, replace the chicken with mashed black beans and cheese for a different but equally satisfying filling.