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REINA PEPIADA RECIPE

  • Jan 1
  • 2 min read

Updated: May 4


Arepa reina pepiada

Today I want to share a recipe with a lot of history behind it: the famous Reina Pepiada. This stuffed arepa was created in Caracas in 1955 by the Álvarez brothers as a tribute to Susana Duijm, the first Venezuelan woman to win the Miss World title. That is how one of Venezuela’s most iconic arepas was born, and today it is enjoyed in many different versions.


This is my version, adapted to my taste, while keeping the fresh, creamy, and delicious character that makes it so special. It is also a very versatile filling: you can enjoy it in arepas, wraps, toast, or even with plantain chips. And since my Venezuelan friends approved it too, I invite you to try it.


Reina Pepiada

Ingredients:


  • 1 chicken breast

  • 1 bunch cilantro, chopped, or to taste

  • 1 garlic clove

  • 1/2 red onion, finely diced

  • 1 ripe avocado

  • Juice of 1/2 lime, or to taste

  • Salt to taste

  • Pepper to taste

  • 5 tbsp mayonnaise, or to taste

  • You can replace the mayonnaise with Greek yogurt


For cooking the chicken:


  • 2 bay leaves

  • 1 tbsp dried oregano

  • 2 garlic cloves

  • 1 stalk of green onion or 1/2 regular onion


Preparation:

  1. Cook the chicken: Place the chicken breast in a medium pot and cover it with water. Add salt, bay leaves, oregano, and onion. Bring to a boil, then lower the heat and let the chicken cook gently for about 20 minutes, until tender and flavorful. Let it cool and then shred it with two forks or your hands.

  2. Prepare the creamy sauce: While the chicken is cooking, mix the mayonnaise or Greek yogurt with the chopped garlic, cilantro, lime juice, salt, and pepper. If you want a smoother texture, use an immersion blender. Add a little water if needed to make the sauce lighter.

    Reina pepiada

  3. Combine the ingredients: In a large bowl, mix the shredded chicken with the sauce. Then add the avocado, roughly mashed into chunks, and the diced red onion. Stir carefully until everything is well combined. If raw onion feels too strong, soak it in cold water with salt and lime for at least 30 minutes before using it.

  4. Adjust the flavor: Taste the filling and adjust with more lime, salt, pepper, or even a little chili if you like a spicier flavor. You can also add more chopped cilantro at the end for extra freshness.


And that’s it! This delicious Reina Pepiada filling is perfect in arepas, wraps, toast, or with 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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