Brazilian recipe
Savory Pamonha with Chicken and Bacon (Pamonha salgada)
A savory take on a traditional Brazilian classic, this recipe features fresh corn puree stuffed with seasoned shredded chicken and crispy bacon.
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Ingredients
3 medium onions, diced
Salt, black pepper, and cumin, to taste
10 ears of corn, not too young, with mature and juicy kernels
100 ml extra virgin olive oil, for sautéing
Corn husks, parboiled, for wrapping the pamonha
10 slices of bacon, chopped into small pieces
2 large tomatoes, diced
1 cup coconut milk, for flavor and creaminess
2 bone-in chicken breasts, cooked and shredded
Salt, black pepper, and cumin, to taste
10 ears of corn, not too young, with mature and juicy kernels
100 ml extra virgin olive oil, for sautéing
Corn husks, parboiled, for wrapping the pamonha
10 slices of bacon, chopped into small pieces
2 large tomatoes, diced
1 cup coconut milk, for flavor and creaminess
2 bone-in chicken breasts, cooked and shredded
Where to find ingredients
You can find fresh corn, chicken, and aromatics at local produce markets and grocery stores in Nassau or Freeport. Corn husks are often available at specialty Latin food shops or can be sourced from local markets that sell fresh corn on the cob. If fresh husks are unavailable, food-grade parchment paper or banana leaves can be used as a substitute, though the traditional flavor profile will vary.
Preparation method
- Remove the husks and silks from the corn cobs using a sharp knife.
- Blend the corn kernels in a blender with the coconut milk until you reach a smooth, uniform consistency.
- Strain the mixture through a fine-mesh sieve to remove any remaining tough husks or fibers.
- Season the corn batter with salt, black pepper, and cumin to your liking.
- Set the batter aside.
- Cut the bacon into small, uniform pieces and set aside.
- Boil the chicken breasts with the bone, onion, salt, and water until the meat is tender.
- Shred the chicken, ensuring all bones are removed and discarded.
- Sauté the shredded chicken with the bacon, olive oil, tomatoes, and herbs until the filling is well-seasoned and fragrant.
- Incorporate the filling into the corn cream, mixing well.
- Prepare the corn husks by boiling them in water for a few minutes until they become pliable.
- Assemble each pamonha by placing a portion of the mixture onto a husk, folding it into a packet shape.
- Secure the packets tightly using a strip of husk or kitchen twine.
- Boil the prepared pamonhas in a large pot of water for approximately 20 minutes.
- Carefully remove the pamonhas from the water, let them drain well, and serve them either in their husks or sliced into pieces.
Observations
Pamonha salgada is a beloved Brazilian staple, prized for its creamy corn texture and savory, hearty filling. This recipe elevates the traditional corn-based parcel with a rich mixture of shredded chicken, bacon, and aromatic spices. The process involves blending fresh corn into a smooth base, preparing a flavorful savory filling, and carefully wrapping the mixture in parboiled corn husks before simmering. It is a comforting, succulent dish perfect for sharing at family gatherings or traditional celebrations.
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