• Ileana

Arepa Reina Pepiada

This is my take on Reina Pepiada or Venezuelan Arepa with Chicken and Avocado. This authentic arepa recipe pairs homemade arepas with a scrumptious Venezuelan chicken and avocado salad. Check out my Shredded Beef Arepas blog post to learn how to make an arepa!

I was born and raised in Colombia so I really thought I knew everything about arepas, until my friend Jerlin who is from Venezuela introduced me to Reina Pepiada, and I fell in love! You know, one thing Colombians and Venezuelas have in common is their love for arepas, and both countries claim they make them best. I will say Venezuelans make the best Reina Pepiada and we make the best Arepas con Huevo (Arepa with Eggs). If you ever visit my hometown, Cartagena, you must try this. It is so delicious!

As if this Reina Pepiada wasn’t delicious enough, I took it to the next level when I drizzled it with my Mojo Sauce. A bite of this is perfect in every way. The Green Sauce in my Peruvian Style Roasted Chicken recipe would be amazing with these arepas too!

Please check out my Shredded Beef Arepas blog post for the arepa recipe.

Chicken and Avocado Filling


1 cup cooked chicken, shredded

1 ripe avocado, cut into small chunks

2 green onions, finely sliced

1 tbsp lime juice

½ tsp paprika

½ tsp garlic powder

Salt and pepper to taste


Mix all ingredients together and season with salt and pepper to taste. Cover with plastic wrap and refrigerate until needed, up to two days.

Use 2-3 tbsp of this mixture to fill the arepas.

Mojo Sauce


½ cup avocado oil

¼ cup freshly squeezed orange juice

¼ cup distilled white vinegar

4 tsp minced garlic

½ tsp ground cumin

¼ tsp dried oregano

Salt and pepper to taste


Mix all ingredients in a bowl. This sauce can be refrigerated in an airtight container for up to 1 day. If chilled, bring to room temperature before serving. Serve with your arepa reina pepiada.

Enjoy it!

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