# Reina Pepiada

A Venezuelan classic salad with shredded chicken mixed with avocado, mayonnaise, lime and red onion.

- Category: Salad
- Language: en

## Ingredients

- 400 g chicken thighs without bone or skin
- bay leaves
- black pepper
- 1 small red onion
- 1 avocado
- 1 egg
- 2 limes
- 60 ml olive oil
- 125 ml sunflower oil
- pre-cooked corn flour
- water
- salt

## Instructions

1. To poach the chicken, add water, black pepper and bay leaf to a saucepan.
2. Add the chicken thighs to the saucepan.
3. Cover and heat over medium heat until it boils, then remove from heat and leave for 15 minutes.
4. Shred the chicken.
5. To make mayonnaise, mix egg, salt, lime juice, olive oil, and sunflower oil in a glass.
6. Beat until emulsified.
7. Mash the avocado.
8. Add the red onion, the chicken, mayonnaise, and cilantro.
9. Mix, squeeze a lime and season with salt and black pepper and ready.
10. Mix equal parts of pre-cooked corn flour and water with a pinch of salt, and knead until it is a homogeneous dough.
11. Let it rest for half an hour, and then make discs and cook them in a pan for about 7 minutes per side, or until they are golden brown.
12. Fill with salad.
13. Mixing the salad with pasta and cooking water, letting it cool.

## Equipment

- pot
- casserole
- immersion blender
- bowl
- pan

## Tips

- If you have leftover roast chicken, you can use it.
- If you can't make arepas, you can always make a sandwich and it also tastes great.

## Source

- Original video: https://www.instagram.com/reel/DJ9ZMfTIRp7/?igsh=ajhndjlvc3dudDE3
- Recipe page: https://www.cliprecipe.com/recipe/a7c97fe2-a3b9-4e74-aa0d-e8c3131011c8
- Extracted: 2025-05-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt