the classic recipe
Reina pepiada arepa
Born in 1955 at a Caracas arepería to honor Susana Duijm, the first Venezuelan Miss World, the reina pepiada carries seventy years of national identity in a single bite. The golden disc — crust that crackles, crumb that yields — opens to a filling that sounds unlikely until you taste it: finely shredded chicken, ripe Hass avocado in a double act of purée and chunks, mayonnaise that binds everything together, fresh cilantro cutting through the fat. Venezuela's most beloved breakfast, and in 2025 it reached the final of Ibai Llanos's World Breakfast Championship with 5.5 million votes.
yields 4 servings·781 kcal per serving·cuisine Venezuelan
The traditional recipe
Instructions
Boil the chicken breast (400 g) in salted water with 2 garlic cloves and 1 bay leaf for 25–30 minutes until fully cooked. Reserve the broth. Let cool, then shred into very fine strands using two forks.
In a large bowl, dissolve 1 teaspoon salt in 625 ml warm water (~40 °C). Gradually add 500 g P.A.N. precooked white cornmeal, working with your hands until you get a smooth, moist but firm dough that does not crack when shaped. Add 1 tablespoon neutral oil if desired for a softer texture. Rest for 5 minutes.
Divide the dough into 4 equal portions. With damp hands, roll each into a ball the size of a small orange and gently press into a disc ~10–12 cm in diameter and ~2 cm thick, with smooth edges.
Heat a cast-iron skillet, budare, or heavy plancha over medium-high heat for 2–3 minutes, with no oil. Cook arepas 5–7 minutes per side until the crust is golden brown. Tap lightly — a hollow sound means the inside is cooked through. Keep warm.
Make the filling: mash half the avocado (200 g) with a fork into a rustic purée, leaving some visible chunks. Fold in the shredded chicken, 3–4 tablespoons mayonnaise, finely chopped cilantro (20 g), juice of 1 lime, salt, and black pepper to taste. Mix gently. Add cooked drained peas if desired (the original historical variant).
Using a damp serrated knife, cut each warm arepa horizontally without fully separating the halves — like opening a book. Scoop out a little of the inner crumb if you want more room for filling.
Fill each arepa generously with the reina pepiada mixture while still hot. Serve immediately, ideally with a glass of papelón con limón (sugarcane juice with lime).