The most famous arepa of Venezuela, is an arepa filled with chicken and avocado. Its history dates back to the 50s after the Venezuelan Susana Duijm, won the Miss World contest. In a traditional food establishment in Caracas, the restaurant’s owner, dressed a little girl as a queen, because of the uproar caused by the triumph of the first Miss World Venezuela. This attracted many people to the restaurant, among them the father of Queen Susana Duijm, who upon learning that it was a tribute to his daughter did not hesitate to take her to the restaurant to eat the famous arepas that were presented to her stuffed with chicken and avocado with the name “queen” in honor of Susana and “pepiada” because that’s how they called women of good figure of the time. Today it is the most consumed stuffed arepa in Venezuela, you can ask at any arepa establishment of the country and abroad.

Ingredients

For the filling
	1 large Chicken breast
	1 Onion cut into half
	1 Garlic clove
	1 cup Water
	1 cup Mayonnaise
	2 Avocados
	Pepper
	Salt
For the arepas
	1 kg. of Pre-cooked Corn Flour
	1 ¼ lt. Water
	1 teaspoon Salt

Utensils

Bowl

Knife

Budare (griddle)

Cutting board

Spoon

Preparation

For the filling

1. Place the chicken in a pot with onion, garlic and water to cover.

2. Cook the chicken until tender and remove from heat.

3. It is necessary to shred the chicken, removing all meat from the bones.

4. In a bowl place the shredded chicken and add the mayonnaise and avocado cut into medium cubes.

5. Season with salt and pepper, mix with the help of a paddle and keep in the fridge.

For the arepas

1. In a bowl pour the water and add salt. Once diluted incorporate precooked corn flour and with continuous movements knead until a homogeneous compound. Let stand for 3 – 5 minutes. The dough will harden a bit so you should rehydrate kneading vigorously to regain its soft and pliable texture.

2. With the help of a scale, divide the dough into balls about 150 – 180 grams, and flatten into the form of a thick disc that will change depending on the taste of each.

3. In a griddle greased with oil and medium heat, broil on both sides until golden brown.

4. You can cover the arepas to make an oven effect and help the inner cooking of the arepa or can be put directly into the oven until puffed a bit (sign that they are well cooked).

Assembly

1. Once the arepas are ready, proceed to open them in half with a knife, so that two layers are obtained.

2. It is important not to completely separate the two layers so that the filling remains inside.

3. Take the desired portion of the preparation of chicken and avocado and fill the arepa.

4. Serve hot.