Arepa with Chicken and Avocado – Arepa Reina Pepiada

<h2 class="subheader">Venezuelan Chicken Salad Sandwich</h2> Reina Pepiada, the Venezuelan equivalent of chicken salad, is a rich and satisfying filing for these plump cornmeal patties. Other popular arepa fillings; white cheese; black beans and fried sweet plantains; ham and cheese; and butter. Have fun mixing and matching to find your favorite variety!

Total Time

50m

Prep Time:25m

Yields:8 Servings

Save

Buy

Ingredients

For the filling:

2 packets

GOYA® Powdered Chicken Flavored Bouillon

boneless chicken, skinless chicken breasts (about 1 lb.)

½ cup

GOYA® Mayonnaise

small yellow onion, finely chopped (about ½ cup)

¼ cup

GOYA® Classic Guacamole, thawed

1 tsp.

GOYA® Minced Garlic

2 tsp.

finely chopped fresh cilantro

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

avocado, finely chopped

For the Arepa:

2 cups

GOYA® Masarepa – Pre-Cooked White Corn Meal

1 tsp.

salt

2 tsp.

GOYA® Extra Virgin Olive Oil

Buy all ingredients to make this recipe from your local grocer:

What’s this?

What is this button?

You are now able to buy this recipe's ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!

Directions

Kitchen View

Step 1

In a medium saucepan over medium-high heat, bring 4 cups water to a boil. Add bouillon, stirring until dissolved. Add chicken; cook until cooked-thorough, about 20 minutes; transfer to refrigerator until cold. Shred chicken. In a medium bowl, stir together chicken, mayonnaise, onion, guacamole, garlic and cilantro. Season with adobo. Gently fold in avocado. Refrigerate until ready to use.

Step 2

In medium bowl, stir together masarepa and salt. Add 2 ½ cups lukewarm water. Stir until combined; let sit 5 minutes. Using wet hand, knead dough until smooth. Divide dough into 8 portions. Form dough into small balls.

Step 3

Heat oil in large comal or non-stick skillet over medium-high heat. Add balls, leaving at least 3″ space between dough. Using palm of hand, flatten balls to ½” thickness. Cook, flipping once, until golden brown on both sides, about 7 minutes total. Repeat with remaining dough.

Step 4

Using knife, halve arepas horizontally without detaching end. Divide filling evenly among arepas.

Ensure Hot, Fresh Arepas for a Crowd

Arepas taste best right off the stove when they’re steamy and soft. If you’re whipping up a big batch of arepas for a large gathering of family and friends, ensure the corncakes stay warm between batches by placing them on a parchment-lined baking sheet after they’re cooked and hold in 200°F oven for up to 30 minutes.

Products in this Recipe

Powdered Chicken Flavored Bouillon

Mayonnaise

Classic Guacamole

Minced Garlic

Adobo All-Purpose Seasoning with Pepper

Masarepa – Pre-Cooked White Corn Meal

Extra Virgin Olive Oil

Ensure Hot, Fresh Arepas for a Crowd

Arepas taste best right off the stove when they’re steamy and soft. If you’re whipping up a big batch of arepas for a large gathering of family and friends, ensure the corncakes stay warm between batches by placing them on a parchment-lined baking sheet after they’re cooked and hold in 200°F oven for up to 30 minutes.

GOYA® HIGHLIGHTS

Tasty creations & seasonal delights

Plan Your Summer Outdoor Menu

Get ready for sunny days and backyard celebrations by planning your summer grilling menu in advance.

Learn More

Join La Cocina Goya®

Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.

Create Account

Recipe Tags

Main Dish

Venezuela

Chicken

All-Ocassion