Reina Pepiada Recipe

Name: Reina Pepiada
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: about 2 cups
Cuisine: Venezuelan
Ingredients: 2 boneless, skinless chicken breasts (about 1 lb); 1 ripe avocado, halved and pitted; 1/4 cup mayonnaise; 1 tablespoon lime juice; 1/4 cup finely chopped onion; 2 tablespoons chopped fresh cilantro; Salt and pepper to taste; 1 teaspoon vegetable oil (for cooking chicken)

Venezuelan · Main course · 35 min total

Reina Pepiada recipe videos

Reina Pepiada is a classic Venezuelan arepa filling made with shredded chicken, avocado, and mayonnaise. This creamy and flavorful salad is perfect for stuffing warm arepas or as a dip.

15
min prep

20
min cook

4
servings

350
kcal/serving

Ingredients

2 boneless, skinless chicken breasts (about 1 lb)
1 ripe avocado, halved and pitted
1/4 cup mayonnaise
1 tablespoon lime juice
1/4 cup finely chopped onion
2 tablespoons chopped fresh cilantro
Salt and pepper to taste
1 teaspoon vegetable oil (for cooking chicken)

Instructions

Season chicken breasts with salt and pepper. Heat oil in a skillet over medium heat and cook chicken until golden and cooked through, about 6-7 minutes per side. Let cool slightly, then shred with two forks.
In a large bowl, scoop out the avocado flesh and mash with a fork to a chunky paste.
Add mayonnaise, lime juice, onion, and cilantro to the avocado. Mix well.
Fold in the shredded chicken until evenly coated. Season with salt and pepper to taste.
Serve immediately in warm arepas or as a dip with tostones.

Tips

For extra flavor, add a pinch of cumin or a dash of hot sauce.
Refrigerate leftovers in an airtight container for up to 2 days; the avocado may darken slightly.
If using leftover rotisserie chicken, skip the cooking step and shred about 2 cups of meat.

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