Name: Reina Pepiada Arepas
Yield: Makes 6 arepas
Ingredients: 2 6-ounce skinless, boneless chicken breasts; 1/2 small onion, sliced; Salt and freshly ground black pepper; 1 ripe Hass avocado, pitted, peeled, and coarsely chopped; 1/4 cup mayonnaise; 1 tablespoon distilled white vinegar, plus more to taste; 2 tablespoons minced fresh cilantro; 2 tablespoons minced fresh parsley; 1/2 jalapeño, seeded and minced; 2 garlic cloves, minced; 1/2 cup seeded and diced (1/4-inch) red bell pepper; 2 tablespoons finely chopped red onion; 1 scallion, white and green parts, finely chopped; 3 cups lukewarm water, or as needed; 1 1/4 teaspoons salt; 3 cups Venezuelan cornmeal (harina precocida), or as needed (see note); 2 tablespoons plus 1 teaspoon canola or vegetable oil, plus more for the griddle

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Reina Pepiada ArepasBen Fink

Arepas define Venezuelan cooking. These thick cornmeal patties are griddled, then baked, and then stuffed while warm with anything from white cheese to this zesty chicken salad with avocado mayonnaise (Johan Santana's first choice). The salad is named in honor of Susana Duijm, Miss World in 1955 and a popular Venezuelan celebrity. (Reina means "queen" in Spanish, and pepiada is perhaps most politely translated as "curvy.") The recipe comes from Maribel Araujo of New York's always-packed Caracas Arepa Bar in the East Village and her executive chef, Ilse Parra.

Note: For arepas, you must use precooked cornmeal (labeled harina or harina precocida), imported from Venezuela. American cornmeal or corn flour and Mexican masa harina will not work. The most popular brand of precooked cornmeal is P.A.N., found at Latino markets or online. Use white (blanco) cornmeal only.

Note:

Recipe notes

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Recipe notes

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