fuenmayorr568

· 15 Jul 2021

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Queen Pepiada

#recipes
Reina Pepiada filling is one of the most traditional in Venezuela, and perfect for leftover chicken.

Queen Pepiada's original recipe is said to have been named after Susana Duijim, the first Venezuelan woman to win the title of Miss World in 1955. There are different variations of the preparation, but the basis is the combination of chicken and avocado, linked with a little mayonnaise to create a creamy filling that does not disassemble. Other ingredients can be added to make them tastier and play with the texture to personal taste.
ingredients
For arepas:

2 cups pre-cooked corn flour 290 g.
2 ¼ cups warm water 510 ml
1 teaspoon salt
2 tablespoons of oil
For the filling “La Reina Pepiada” chicken and avocado:
1 shredded roasted chicken breast, 300 g.
2 sprigs of coriander
1 small clove of garlic
1 medium onion 80 g.
1 ripe avocado 300 g.
3 tablespoons mayonnaise
1 tablespoon olive oil
1 tablespoon lemon
Salt to taste

Preparation
For arepas:
Place warm water in a mixing bowl. Then add the salt, and a spoonful of oil, stir. Add the flour, stirring constantly with a spoon. Knead until smooth and pleasant consistency without lumps. The dough should be easily removed from the bowl.
Divide the dough into six balls of the same size and form the arepas by flattening them between your hands. Distribute the remaining spoonful of oil over the surface of a frying pan.
Turn on the stove over medium-high heat, and place the covered arepas to cook, with sufficient separation from each other (so they can be flipped easily). When the first five minutes have passed, turn them over and cook them covered for another five minutes on the opposite side. Remove them and leave them to rest.
For the filling queen pepiada:

While arepas are cooking. Peel avocado, reserve at least 25% of it to serve sliced inside arepas, and crush the rest. Cut the other part of the avocado into thin slices. To prevent the avocado from becoming black, you can sprinkle with a few drops of lemon.
Cut the onion and coriander, finely. Shred the clove of garlic. Place dressings in a bowl and mix with olive oil, lemon juice, salt and mayonnaise. Pour the crushed avocado into the bowl with mayonnaise and stir until a homogeneous paste forms.
Add the shredded chicken. Mix everything with a wooden spoon. Taste and rectify salt if necessary. Using a sharp knife, open the arepas, remove excess dough, and fill to your liking. Remember to leave some space to place some avocado slices.