Tasty Recipe for arepas stuffed with queen pepiada

I love food that can be eaten with your handsthat is, sandwiches, sandwiches, pizzas, hamburgers… however many of them are associated with “fast food” and yet home made They are a fantastic and complete bite.

These arepas stuffed with queen pepiada They are the combination that I like the most to eat arepas. Arepas are typical of Venezuela and Colombia In fact, I have had the pleasure of trying them from Venezuelan hands and the truth is that they are delicious. They’re a dough made with precooked corn flour which is given a round and flattened shape and cooked until they are golden on the outside. The best of all is that they open as if they were sandwiches and are filled with whatever we like the most.

The filling that I have prepared in this case is the queen pepiadamy favorite and very typical of Venezuela, full of chicken, avocado Y Mayonnaise. It is also a classic parakeet made with vegetables and scrambled egg or simply cooked ham and cheese. They are prepared in a very simple way and are delicious with that characteristic corn flavor. In fact, the fact that the flour is precooked means that the corn has been cooked before being ground.

If you like this recipe, you will surely love our selection of sandwiches and snacks from my harvest, such as “Saona” sandwich of pita bread with shredded chicken with mustard, brie cheese and piquillo peppersor the “Ses Illetes” sandwich with salmon, avocado and hard-boiled eggwhose names are associated with the beaches of Formentera where we ate them, the vegetable sandwich with tuna and mayonnaise “my way” or prepare a classic like the famous Sandwich Club, big words since it is a sandwich of neither more nor less than three floors, that is, four slices of bread. It’s also amazing chicken doner kebab or durum kebab with tzatziki sauce.

If what you are looking for are recipes that can be easily transported and eaten anywhere, whether it is a tupperware for the office or on vacation, go ahead and prepare this wonderful Galician tuna and pepper empanada with homemade empanada dough wave tuna empanada with puff pastry, very easy to prepare. It is also a very good idea to bring a zucchini and onion omelette or resort to Mexican options such as Mexican burritos with minced meat and beans waves Mexican chicken and cheese quesadillas with vegetables and avocado.

Ingredients to prepare arepas stuffed with queen pepiada (12 units, ideal for 4 people):

• 350 gr of precooked corn flour, either yellow or white.
• 500 ml of water.
• A pinch of salt.
• A little butter to cook them.
• To prepare the queen pepiada filling:
  • 1 chicken breast.
  • Some carrot, leek, celery or spring onion to cook the chicken.
  • 1 ripe avocado.
  • The juice of 1/2 lemon.
  • 1 clove of dried garlic.
  • 3 or 4 tablespoons of mayonnaise. If you want you can prepare our recipe for Homemade Mayonnaise.
  • Olive oil and salt.

Preparation, how to make the recipe for arepas stuffed with queen pepiada:

1. The first thing we are going to do is prepare the shredded chicken for the queen pepiada filling. To do this, place the chicken breast (you will see two chicken breasts although only one is used but I took the opportunity to cook one breast at a time for something else, in the kitchen you have to optimize resources) in a pot along with some vegetables, clean and peeled. I had some in the fridge. carrots and some spring onions and it is what I have used but you can add the ones you want or with which you usually prepare homemade chicken broth since the resulting broth of this recipe can be saved as such to use it in soups or rice dishes for example.
2. cover with Water until the breast is completely submerged, pour a little Salt and cover the pot.
3. Put the heat on high and as soon as it starts to boil, lower the heat and put it on low so that the water continues to bubble but gently.
4. The breasts They should be cooked like this for about 20 minutes, although it will depend on their size. When they take 20 minutes you can cut one in half and check if it is ready and its interior is not pink, and if not, continue cooking them for a few more minutes.
5. take out the breasts to a plate so that they cool down and the broth together with the vegetables can be stored in the fridge or frozen, which, as I said, is ideal for soups or rice dishes.
6. When the chicken It has cooled down a bit and you can crumble it. You can scrape the meat with a fork or with your own fingers, fraying it little by little so that it looks like the picture.
7. Shred a good avocado ripe either with a mixer or a fork, pour the lemon juice and mix it with the tooth Garlic finely chopped and a little olive oil.
8. Pour the mixture of avocado about him chicken crumbled and mix everything well. Add the Mayonnaise and mix again, the result should not be dry and if so add a little more mayonnaise.
9. Try the queen pepiada mix in case you need Salt.
10. Now we are going to prepare the arepas. Put it precooked corn flour in a bowl, add a little Salt and mix.
11. The Water It must be warm so put it in the microwave for 30 or 40 seconds and pour it into the bowl over the cornmeal. Mix well (I like to use a kitchen tongue or a spoon) until the flour sucks up all the liquid and there is no loose flour, just a compact and slightly sticky dough. If necessary you can add flour or liquid until it looks like the picture.
12. Give it a homogeneous shape, for example a ball, and let it rest in the bowl for 20 minutes.
13. Make portions with doughAs I like to measure everything, I weighed the resulting mass, divided it into 12, which were the ones I wanted to obtain and each one should weigh about 72 gr. If you do not want to make it so exact, nothing happens, or even if you want to make them thicker or larger, there is no problem, although you will get less quantity.
14. Shape them into a ball with your hands and then flatten them on a baking paper with your own hands until they are the thickness you like best. I like to leave them thin, and the edges, as they usually open up a little when crushed, I try to give them a nice shape, but without worrying too much.
15. Put a little bit of oil either Butter (I prefer butter for arepas) and medium heat. When it’s hot, put the arepas in the pan (I could fit 3 at a time, if you are going to prepare many, the ideal is to use a large pan to make many at once) and cook them approximately 5 minutes on each side or until you see that each side is golden.
16. Preheat the oven to 200ºC with heat up and down and fan.
17. Replace the arepas as you remove them from the pan on the parchment paper you have already placed on a baking sheet.
18. When you have them all on the baking tray, bake them for about 10 minutes, let them brown a little more and finish cooking inside.
19. Remove the tray from the oven and when you can handle the arepas without burning yourself (wait a few minutes), open them with a serrated knife but not completely, and put the filling of queen pepiada.

Time: 1 hour

Difficulty: easy

Serve and taste:

fresh and hot they are delicious but also warm, however cold not so much because they dry out a bit. Of course, you can prepare a good amount and keep them in the fridge for 2-3 days and give them a blow of heat in the pan or with the microwave, and also freeze them. You can also keep the queen pepiada filling in the fridge for 2-3 days without problems, although if the mayonnaise is homemade, the ideal is to use it on the same day.

Combining the arepa with that delicious corn flavor and its crispy exterior crust contrast with the creamy and delicious queen pepiada filling. Without at doubt it is a mouthful of authentic… scandal!

Variants of the recipe for arepas stuffed with queen pepiada:

Arepas can be prepared with precooked corn flour so much yellow (as in this case) as white and referring to proportions of flour and liquid, I have used the proportion of 1 cup of each although there are recipes in which the proportion is different.

One of the stuffed most typical is queen pepiada but it is also common to fill them with parakeet (a mixture of vegetables with scrambled egg), with Ham and cheese with pulled pork and of course with the combination that you like the most as if it were a sandwich.

Tips:

If you like shredded chicken I encourage you to prepare more quantity and have it ready and frozen in portions so that, when you feel like it, you can defrost a portion, you combine it with what you like the most such as this pepiada queen or other sauces such as mustard or barbecue and use it in all kinds of sandwiches, sandwiches and arepas.

The arepas they are prepared very quickly so it is worth eating them fresh, but if you prefer to prepare a large quantity and freeze themI recommend you pass them through the pan and freeze them and when you are going to consume them simply heat them again in the pan, in the microwave or in the oven.

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