Brazilian recipe
Creamy Chicken with Corn and Requeijão
Whip up this easy and comforting creamy chicken with corn and requeijão. A perfect homemade meal for lunch or dinner, best served with shoestring potatoes.
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Ingredients
1 kg chicken breast fillets
1 packet dry onion soup mix
1 tin sweet corn, drained
1 tub requeijão cremoso (substitute with cream cheese if unavailable)
1/2 cup milk
Shoestring potatoes, for serving
Steamed white rice, for serving
1 packet dry onion soup mix
1 tin sweet corn, drained
1 tub requeijão cremoso (substitute with cream cheese if unavailable)
1/2 cup milk
Shoestring potatoes, for serving
Steamed white rice, for serving
Where to find ingredients
Chicken and produce can be found at local butchers or grocery stores; onion soup mix, canned corn, milk, and rice are available at any supermarket; requeijão cremoso is available in specialty ethnic aisles or Latin markets.
Preparation method
- In a bowl, toss the chicken fillets with the dry onion soup mix.
- Allow the chicken to marinate for 20 minutes.
- In a blender, process the drained corn, requeijão, and milk until smooth.
- Pour the creamy mixture over the chicken fillets in the bowl.
- Transfer the chicken and the sauce into a baking dish.
- Place in an oven preheated to 180°C (350°F).
- Bake for approximately 30 minutes, or until the chicken is cooked through and the sauce is golden and bubbling.
- Serve hot, accompanied by shoestring potatoes and white rice.
Observations
This creamy chicken with corn and requeijão is a classic recipe that balances flavor and convenience, ideal for quick yet comforting meals. Seasoning the chicken with onion soup mix deepens the flavor, while the corn and requeijão topping creates an irresistible texture. The preparation is straightforward: the chicken is seasoned and baked in a creamy sauce that cooks together, resulting in tender, juicy meat. Serve with crispy shoestring potatoes and steamed white rice for a crowd-pleasing daily meal.
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