Oven
Arepas Reina Pepiada – corn flatbread with chicken and avocado
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Venezuelan-inspired house version with creamy filling.
Timing
- Preparation: 20 min.
- Cooking/Baking: 20 mins.
- Rest/Cool: 5 min. Dough
Estimated nutrition
per serving · Calculated for 3 servings.
- Energy
- ≈ 660 kcal
- Protein
- ≈ 39.3 g
- Carbohydrates
- ≈ 52.2 g
- Fat
- ≈ 30.5 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 240 g pre-cooked arepa corn flour (masarepa) · ≈ 240 g · Assumed quantity / reference product
Mais Mehl (C443000) - 360 ml lukewarm water · ≈ 360 g · Assumed quantity / reference product
Trinkwasser (N110000) - 15 ml neutral oil · ≈ 13.65 g · Assumed quantity / reference product
Rapsöl/Rüböl (Q180000) - 300 g fully cooked chicken · ≈ 300 g · Assumed quantity / reference product
Hähnchen Brust, ohne Haut, gebraten ohne Fett (Ofen) (V4A6162) - 180 g avocado pulp · ≈ 180 g · Assumed quantity / reference product
Avocado roh (F502100) - 50g mayonnaise · ≈ 50 g · Assumed quantity / reference product
Mayonnaise (Fertigprodukt) (Q991000) - 15 ml lime juice · ≈ 15 g · Assumed quantity / reference product
Limettensaft (F602600) - 30 g red onion · ≈ 30 g · Assumed quantity / reference product
Speisezwiebel roh (G480100)
Not included in the base calculation
- 5g salt · Salt or small seasoning amount; no salt/micronutrient calculation
- 10 g coriander optional · Optional ingredient or inedible equipment
- Pepper · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 240 g pre-cooked arepa corn flour (masarepa)
- 360 ml lukewarm water
- 5g salt
- 15 ml neutral oil
- 300 g fully cooked chicken
- 180 g avocado pulp
- 50g mayonnaise
- 15 ml lime juice
- 30 g red onion
- 10 g coriander optional
- Pepper
Instructions
- Mix masarepa and salt. Gradually incorporate water and let it soak for 5 minutes; If there are cracks, add a little water.
- Divide the dough into six balls and shape into discs about 1.5 cm thick with smooth edges.
- Lightly oil the pan and fry the arepas over medium heat for 6-7 minutes on each side. Cook very thick pieces at 180 °C top/bottom heat for another 6-8 minutes; There should be no raw dough left inside.
- Tear cooked chicken. Mash avocado with mayonnaise and lime juice, fold in onions and optionally coriander; pepper and salt if necessary.
- Cut the sides of the warm arepas, open them into pockets, fill them with the cooled chicken cream and serve immediately.
Tips
- Only add the filling immediately before eating, otherwise the crust will become soggy.
- Food Safety: Keep chicken refrigerated.
- Technology: Germany: Masarepa from Latin American grocery stores; neither polenta nor regular cornmeal are equivalent.
