Brazilian recipe
Savory Corn Dumpling with Chicken and Bacon Filling (Pamonha salgada)
A traditional Brazilian treat, this savory corn dumpling combines fresh corn with a savory chicken and bacon filling for a comforting, homemade experience.
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Ingredients
3 medium onions, finely diced
Salt, black pepper, and ground cumin, to taste
10 ears of corn, not too young, with mature and succulent kernels
100 ml extra virgin olive oil, for sautéing
Corn husks, pre-boiled, for wrapping
10 slices of bacon, diced
2 large tomatoes, diced
1 cup coconut milk, for added flavor and richness
2 chicken breasts with bone-in, cooked and shredded
Salt, black pepper, and ground cumin, to taste
10 ears of corn, not too young, with mature and succulent kernels
100 ml extra virgin olive oil, for sautéing
Corn husks, pre-boiled, for wrapping
10 slices of bacon, diced
2 large tomatoes, diced
1 cup coconut milk, for added flavor and richness
2 chicken breasts with bone-in, cooked and shredded
Where to find ingredients
Find fresh corn ears and seasonal produce at local farmers' markets or the fresh vegetable aisle of your neighborhood grocery store. Shredded coconut milk and pantry staples like spices and olive oil are available in the international or baking aisles. For the corn husks, check specialty Latin grocers if your local supermarket doesn't stock them in the produce section.
Preparation method
- Remove the husks and silks from the corn ears using a sharp knife.
- Blend the corn kernels in a blender with the coconut milk until you reach a smooth, uniform consistency.
- Pass the corn mixture through a fine-mesh sieve to remove any remaining tough skins or fibers.
- Season the corn batter with salt, black pepper, and cumin to your preference.
- Set the seasoned batter aside.
- Chop the bacon into small pieces and set aside.
- Boil the chicken breasts with the bone in, along with onion, salt, and enough water to cover, until tender.
- Shred the cooked chicken meat and discard the bones.
- Sauté the shredded chicken with the bacon, olive oil, tomatoes, and herbs until well-seasoned and fragrant.
- Combine the savory filling with the corn batter until well incorporated.
- Prepare the corn husks by boiling them in water for a few minutes until soft and pliable.
- Assemble the pamonhas by placing a portion of the mixture onto a husk, folding it into a pouch shape.
- Secure the parcel tightly using a thin strip of corn husk or kitchen twine.
- Cook the pamonhas in a large pot of boiling water for approximately 20 minutes.
- Carefully remove from the water, let them drain well, and serve warm in the husks or sliced.
Observations
Pamonha salgada is a classic delicacy from Brazil, crafted with fresh corn and packed with a flavorful filling of shredded chicken, bacon, and seasonings. This dish is cherished for its rich, creamy texture and bold flavors, making it a perfect choice for family gatherings or festive occasions. The preparation involves blending fresh corn, creating a robust filling, and folding everything into softened corn husks before cooking. The result is a moist and savory parcel that brings an authentic taste of Brazilian home cooking to your table.
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