Today I want to share with you a recipe that has its origins in Venezuelan tradition: the famous Reina Pepiada. This stuffed arepa was created in 1955 in Caracas by the Alvarez brothers, as a tribute to Susana Duijm, the first Venezuelan to win the Miss World title. Thus was born this iconic arepa, which today is enjoyed in different presentations and variations.
This version is adapted to my tastes, keeping the fresh and creamy touch that characterizes the Reina Pepiada. It is also versatile: you can enjoy this filling in arepas, wraps, tostadas or with plantain chips! Approved by my Venezuelan friends, I invite you to try it.
Ingredients:
1 chicken breast
1 bunch of chopped cilantro or to taste (I like to add a lot of cilantro)
1 clove of garlic
1/2 red onion chopped in small cubes
1 avocado
Juice of 1/2 lime or to taste
Salt to taste
Pepper to taste
5 tablespoons mayonnaise (you can replace it with Greek yogurt)
Preparation:
Cooking the chicken: Use a fresh chicken breast for best results. Place the breast in a medium saucepan and cover with water. Add a generous pinch of salt, a few bay leaves, a sprig of oregano, two whole garlic cloves and a spring onion stalk. Bring the water to a boil and then lower the heat, allowing the chicken to cook gently for about 20 minutes. This will give it a deep, delicious flavor that will make all the difference. Once cooked, let the chicken cool and then shred it with two forks or your hands into thin, juicy strips.
Preparation of the sauce: While the chicken is cooking, prepare a creamy and light sauce that will be the base of the flavor of this recipe. In a bowl, mix the mayonnaise (or Greek yogurt if you prefer a lighter version), chopped garlic, a handful of fresh cilantro, the juice of half a lime, salt and pepper. If you prefer a smoother texture, use a hand blender to blend until you get a homogeneous sauce. Add a splash of water if necessary to adjust the consistency and give it a lighter texture. This sauce will not only impart flavor, but also an irresistible creaminess.
Incorporation of ingredients: In a large bowl, place the shredded chicken and add the creamy sauce. Next, cut the avocado in half, remove the seed and scoop out the flesh. With a fork, mash the avocado into large chunks and add it to the mixture to give it a smooth, creamy texture. Add also the chopped red onion, which will give it a crunchy and fresh touch. Stir everything carefully to integrate the ingredients well.
Final adjustment: Taste the filling and adjust the flavor according to your preferences. If you feel it needs more acidity, add a little more lemon juice. If you prefer a more intense flavor, you can incorporate an extra touch of salt, pepper or even some chili flakes to give it a spicy touch. At the end, you can add more chopped cilantro if you want an even fresher flavor.
And that's it! This delicious Reina Pepiada filling is ready to enjoy on your favorite arepa, wraps, tostadas or even plantain chips. Ready to taste a little piece of Venezuela in every bite?
If you want to see this recipe in action,I invite youto watch the step-by-stepvideo!
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