The queen pepiada is a famous Venezuelan recipe that consists of a mixture of avocado and chicken ideal for filling arepas , although we can also use it to eat with anything. In this recipe you will learn how to replace the typical mayonnaise with yogurt and get a lighter preparation, so get your hands on it and learn how to make the light pepiada queen.
Ingredients to make Reina pepiada light:
- 2 units of Chicken Thighs
- 3 units of Avocado
- ½ onion unit
- 2 garlic cloves
- 1 unit of concentrated chicken broth (cube)
- 1 can of Peas
- 4 tablespoons of Yogurt
- 1 pinch of salt
How to make Reina pepiada light:
- The first thing we will do to prepare this Venezuelan recipe will be to boil the chicken.
- I have used thighs because they have more flavors, but you can use breast.
- Put the chicken pieces in a pot with water, onion, garlic, the concentrated broth and bring to a boil.
- Drain the thighs, let it cool a bit and shred the chicken, separating the meat from the bone. Leave it as thin as possible and reserve.
- You can keep the remaining broth for other preparations such as curry chicken rice.
- Separately, peel the avocados and keep the seed or bone.
- To peel them you can use a spoon and peel the meat more easily from the skin.
- Then, mash the fruit with a fork. Mash the avocados well but leaving small pieces, as in the photo.
- Keep the bone inside the mixture to prevent the avocado from oxidizing and turning black.
- Next, mix the avocado with the chicken and add the yogurt and salt.
- Stir everything well so that the ingredients are distributed evenly.
- Taste the pepiada queen and correct the seasoning if you consider it necessary.
- Finally add the can of peas to the previous mixture of this typical Venezuelan recipe. Reserving some stories for decoration.
- Mix well, but be careful not to break the peas and let it rest in the fridge.
- Serve the cold Venezuelan queen pepiada with some freshly made fried corn arepitas or classic arepas.
