Creamy, zesty, and irresistibly fresh—this Reina Pepiada recipe video shows you how to whip up Venezuela’s iconic avocado‑chicken filling and tuck it into warm, fluffy arepas. It’s bold, bright, and ready to steal the spotlight at your next meal.
2 Haas avocados, peeled and pitted
2-3 tablespoons mayonnaise
1 tablespoon plus 1 teaspoon fresh lime juice
1 half batch homemade poached chicken, shredded (or 2 cups shredded cooked chicken)
½ red bell pepper, seeds and ribs removed, diced
3 tablespoons finely chopped white onion
3 tablespoons finely chopped cilantro
½ jalapeño pepper, seeds and ribs removed, finely chopped
2 teaspoons finely minced garlic (2 medium cloves)
½ teaspoon kosher salt or more, to taste
Fresh ground black pepper, to taste
3 cups precooked white corn flour (P.A.N. or Masarepa)
3 ¼ cups warm water
1 teaspoon kosher salt
Cooking oil such as light olive oil, canola or avocado oil