Chicken,  Dinner,  Featured,  Gluten Free,  Sides,  Snacks

Arepa Reina Pepiada- Corn Cake Filled with Shredded Chicken

I love going to Florida because there are so many Latin restaurants. We often strategically plan our meals around activities so we can try them all. Orlando has some of the best Venezuelan and Colombian bakeries and restaurants that I have tried in the U.S. When my husband and I go to Florida for vacation, it definitely becomes a food marathon so I can show him as many delicious things that I grew up eating. Reina Pepiada was the first type of arepa that my husband tried and he loved it. I knew that arepas were close to his heart when he asked me to go back to the food truck the next day.

Filled arepas are so delicious, you can make it as healthy as you want. This arepa is originally from Venezuela and it is one of my favorites. It has chicken, avocado, green peas, and mayo: What’s not to love!

Ingredients

  • 3 Chicken Thinghs

  • 1 Tbs of Oregano

  • 1 Tbs of Ground Mustard

  • 1/2 White Onion (Diced)

  • 1 Cup of Green Peas (Cooked)

  • 3 Avocados (Diced)

  • 4 Tbs of Mayonnaise

  • 4 Arepas

Directions

  • First, you will need to make the Arepa. This base recipe can be found -http://idontcook.club/white-corn-cake—arepa-blanca
  • To make the filling, Start by bringing water to boil in a pot. Add chicken thighs with the oregano, ground mustard, and white onion.
  • Let the chicken cook for 25 to 30 minutes, or until it easily shreds.
  • Shred the chicken thighs and mix with green peas, avocados, and Mayonnaise. Taste and add salt as desired.
  • Gently open the arepa by slicing into the middle of it with a knife. Only cust 3/4 away around the arepa, so it creates a pocket.
  • Stuff as much as the filling into the pocket of the arepa. Then dive in and enjoy!

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