Stuffed arepas with reina pepiada


For the filling:
  • 2 chicken breasts
  • 50g of cilantro
  • 2 avocados
  • 10g of mayonnaise
  • Juice of 1 lemon
For the dough:
  • 300ml of warm water
  • 220g of precooked corn flour
  • 4g of salt


To prepare the chicken, vacuum pack the breasts with salt, oil, and pepper. Cook in a SmartVide sous-vide cooker at 65°C for one hour. Once cooked, cool the chicken and shred it.

While the chicken is cooking, for the reina pipiada sauce, mix the cilantro, avocados, mayonnaise, and lemon juice. Blend all the ingredients with the XM-12 hand blender until a homogeneous sauce is obtained.

Add the shredded chicken to the reina pipiada sauce and mix well.

For the arepa dough, combine the warm water, corn flour, and salt in a bowl. Let the mixture rest for 30 minutes.

Shape the arepas with the dough and cook them in a pan with a little oil until they are golden on both sides.

Open the arepas in half and fill them with the chicken and reina pipiada sauce mixture.

In this recipe, the sous-vide technique ensures perfectly cooked and juicy chicken. The low-temperature preparation enhances the flavours and textures of the ingredients.

Chef’s notes