Brazilian recipe
Easy and Savoury Pamonha with Chicken and Bacon (Pamonha salgada e saborosa com recheio de frango e bacon)
Discover how to make this traditional Brazilian savoury pamonha, featuring a creamy corn base stuffed with a flavourful blend of shredded chicken and crispy bacon.
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Ingredients
3 medium onions, chopped
Salt, black pepper, and cumin, to taste
10 ears of corn, mature and succulent
100 ml olive oil, for sautéing
Corn husks, scalded and prepared for wrapping
10 slices of bacon, diced
2 large tomatoes, chopped
1 cup coconut milk, for added creaminess
2 bone-in chicken breasts, cooked and shredded
Salt, black pepper, and cumin, to taste
10 ears of corn, mature and succulent
100 ml olive oil, for sautéing
Corn husks, scalded and prepared for wrapping
10 slices of bacon, diced
2 large tomatoes, chopped
1 cup coconut milk, for added creaminess
2 bone-in chicken breasts, cooked and shredded
Where to find ingredients
You can find fresh ears of corn and local poultry at neighbourhood wet markets or supermarkets. Coconut milk and aromatics like fresh herbs and tomatoes are standard in most grocery produce sections. For the corn husks, if not available fresh, you can often find them in specialty Latin American grocers or request them specifically from vendors who sell fresh corn.
Preparation method
- Remove the husks and carefully shave the corn kernels from the cobs with a sharp knife.
- Place the corn kernels in a blender with the coconut milk and process until smooth.
- Strain the mixture through a fine-mesh sieve to remove any remaining tough fibrous skins.
- Season the corn batter with salt, black pepper, and cumin to your preference.
- Set the seasoned batter aside.
- Dice the bacon slices into small pieces and set aside.
- Boil the chicken breasts with the bone, onion, salt, and water until fully tender.
- Shred the chicken meat, discarding the bones and skin.
- Sauté the shredded chicken with the bacon, olive oil, tomatoes, and herbs until well-seasoned and fragrant.
- Fold the prepared filling into the corn cream until thoroughly combined.
- Softening the corn husks by boiling them in water for a few minutes until pliable.
- Assemble the pamonhas by placing a portion of the mixture into the center of each husk to form a pouch.
- Secure each parcel tightly with a strip of husk or kitchen string.
- Boil the pamonhas in a large pot of water for approximately 20 minutes.
- Remove the pamonhas from the boiling water, drain well, and serve warm in the husks or sliced.
Observations
Savoury pamonha is a beloved classic in Brazil, crafted from fresh corn and packed with a savoury filling of shredded chicken, bacon, and aromatic spices. Known for its velvety texture and robust flavour profile, it makes for a hearty meal for gatherings or family occasions. The process requires blending the corn, preparing a savoury filling, and neatly wrapping everything in scalded corn husks before simmering. The end result is a succulent treat that delivers authentic comfort food flavour right to your kitchen.
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