Arepas reina pepiada (Venezuelan chicken and avocado)
Crisp-crusted cornmeal buns split and stuffed with creamy chicken and avocado, a Venezuelan street food classic.
- Time50 min
- LevelMedium
- Costabout £1.99 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the chicken and bay leaf in a pan, cover with cold water and bring to a gentle simmer. Cook for 15 minutes until cooked through, then lift out and shred finely with two forks.
15 min - 2
Mix the cornmeal, salt and warm water in a bowl. Stir, then rest for 5 minutes. The dough should be soft and not sticky. Add a splash more water if it cracks.
5 min - 3
Divide into 8 balls and flatten each to a disc about 9 cm across and 1.5 cm thick, smoothing the edges.
- 4
Heat the oil in a large frying pan over a medium heat. Cook the arepas for 5 minutes on each side until golden with a crisp crust. Heat the oven to 180°C (160°C fan) and bake them on a tray for 10 minutes so they cook through and sound hollow when tapped.
20 min - 5
Mash the avocados with the lime juice. Mix in the shredded chicken, mayonnaise, spring onions and coriander. Season well.
- 6
Split each arepa along one side with a knife, like a pitta, and fill generously. Serve warm.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.