Arepa Reina Pepiada

Arepa Reina Pepiada(My favorite arepa. A bite of home.)If there’s one arepa that truly feels like home, this is it.Reina Pepiada is my favorite—it’s creamy, juicy, satisfying, and full of Venezuelan soul. It reminds me of family dinners, soft arepas in hand, filled with that perfect mix of chicken, avocado, and mayo.It might sound fancy, but it’s incredibly easy to make with just a few simple ingredients and a lot of heart.Ingredients:For the arepas (makes 2–3):1 cup of Harina PAN (Venezuelan pre-cooked cornmeal)1¼ cup warm water½ tsp saltFor the filling:1 cooked chicken breast, shredded1 ripe avocado2–3 tablespoons mayonnaise (adjust to taste)A squeeze of lime juiceSalt to tasteOptional: chopped cilantro, garlic, or a bit of grated onion for extra flavorHow to make it:Make the arepas:In a bowl, mix the warm water with salt. Slowly add the Harina PAN while mixing with your hand until a soft, lump-free dough forms. Let it rest for 5 minutes.Shape the dough into round patties and cook on a hot skillet (no oil needed) until golden brown on both sides. You can finish them in the oven for a crispier crust if you’d like.Prepare the filling:In a bowl, combine the shredded chicken, avocado, mayo, lime juice, and salt. Mash the avocado slightly to create a creamy texture, but leave some chunks. Add any extras you love—cilantro, garlic, or onion—for that extra punch.Assemble your arepas:Slice each arepa open like a pocket and stuff generously with the creamy chicken-avocado mix.✨ And that’s it.Reina Pepiada is more than just a recipe—it’s a piece of Venezuelan identity wrapped in warm cornmeal.Every bite brings me back home.