Brazilian recipe
Savory Corn Dumplings Stuffed with Chicken and Bacon (Pamonha salgada)
This traditional corn-based delight balances a creamy texture with a savory chicken and bacon filling for an authentic taste of home cooking.
0.0 / 5 by 0 Reviews
Ingredients
3 medium onions, chopped
Salt, black pepper, and cumin, to taste
10 ears of corn, not too green, with mature and succulent kernels
100 ml olive oil, for sautéing
Corn husks, previously boiled, for wrapping
10 slices of bacon, diced
2 large tomatoes, chopped
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 green, with mature and succulent kernels
100 ml olive oil, for sautéing
Corn husks, previously boiled, for wrapping
10 slices of bacon, diced
2 large tomatoes, chopped
1 cup coconut milk, for flavor and creaminess
2 bone-in chicken breasts, cooked and shredded
Where to find ingredients
Find fresh ears of corn at local farmers' markets or the produce section of neighborhood grocery stores. For the chicken, bacon, and coconut milk, any standard supermarket meat or pantry aisle will suffice. You can use cotton cooking twine as a substitute for corn husk strips to tie the parcels.
Preparation method
- Remove the husks and corn silks using a sharp knife.
- Blend the corn kernels in a food processor with the coconut milk until you reach a smooth consistency.
- Pass the mixture through a fine-mesh sieve to remove any remaining husks or fibers.
- Season the batter with salt, black pepper, and cumin to your preference.
- Set the corn mixture aside.
- Dice the bacon into small pieces and set aside.
- Boil the chicken breasts with the bones, onion, salt, and water until tender.
- Shred the chicken meat and discard the bones.
- Sauté the shredded chicken with the bacon, olive oil, tomatoes, and herbs until fragrant and well-seasoned.
- Fold the savory filling into the corn cream until thoroughly incorporated.
- Prepare the corn husks by boiling them in water for a few minutes until pliable.
- Assemble the dumplings by placing a portion of the mixture into each husk, shaping them like small pouches.
- Secure the bundles tightly using strips of corn husk or kitchen twine.
- Simmer the dumplings in boiling water for approximately 20 minutes.
- Remove the pamonhas from the water, let them drain well, and serve inside the husks or sliced into portions.
Observations
The savory pamonha is a classic Brazilian corn dish cherished for its unique creamy consistency and deep, comforting flavors. Traditionally made from fresh corn, this version features a rich filling of shredded chicken, crispy bacon, and aromatics. The process involves blending fresh corn kernels into a smooth batter, preparing a well-seasoned filling, and wrapping everything in corn husks before simmering. It is a hearty, flavorful dish perfect for casual family gatherings or special occasions.
Ratings and comments