Brazilian recipe
Easy and Savoury Pamonha with Chicken and Bacon Filling (Pamonha salgada e saborosa com recheio de frango e bacon)
Discover how to make traditional Brazilian savoury pamonha, a comforting steamed corn delicacy packed with a flavourful chicken and bacon filling.
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Ingredients
3 medium onions, finely chopped
Salt, black pepper and cumin, to taste
10 corn cobs, mature and juicy
100 ml olive oil, for frying
Corn husks, boiled until soft for wrapping
10 bacon rashers, diced
2 large tomatoes, chopped
240 ml coconut milk
2 bone-in chicken breasts, cooked and shredded
Salt, black pepper and cumin, to taste
10 corn cobs, mature and juicy
100 ml olive oil, for frying
Corn husks, boiled until soft for wrapping
10 bacon rashers, diced
2 large tomatoes, chopped
240 ml coconut milk
2 bone-in chicken breasts, cooked and shredded
Where to find ingredients
Find fresh corn cobs and coconut milk in the produce and world foods aisles of most large supermarkets; corn husks are often available at specialist Latin American grocers or online. Use standard British back bacon for the filling.
Preparation method
- Carefully husk the corn cobs and remove the silk threads with a sharp knife.
- Blitz the corn kernels in a blender with the coconut milk until you reach a uniform, smooth consistency.
- Pass the corn mixture through a fine-mesh sieve to discard any remaining tough husks or fibrous bits.
- Season the corn base with salt, black pepper and cumin to your preference.
- Set the seasoned batter aside.
- Dice the bacon rashers into small pieces and set aside.
- Simmer the chicken breasts with the bones, onion, salt and water in a pot until tender.
- Once cooked, shred the chicken meat and discard the bones.
- In a pan, sauté the shredded chicken with the bacon, olive oil, and tomatoes until the filling is fragrant and well-combined.
- Gently fold the chicken and bacon mixture into the corn cream until evenly incorporated.
- Prepare the corn husks by simmering them in a large pot of boiling water for a few minutes until they become pliable.
- Assemble each portion by placing a serving of the mixture onto a softened husk, shaping it into a small parcel.
- Secure each parcel tightly with a strip of corn husk or kitchen string.
- Submerge the pamonhas in a large pot of boiling water and cook for approximately 20 minutes.
- Carefully remove from the water, drain well and serve warm, either inside the husks or sliced into pieces.
Observations
Savoury pamonha is a beloved staple of Brazilian home cooking, prized for its indulgent, silky texture and deeply satisfying savoury profile. At its heart, this dish features fresh corn blended into a smooth batter, elevated by a rich filling of shredded chicken, crisp bacon, and aromatics. While it requires a bit of patience, the process is straightforward: the corn is processed and strained, then combined with a hearty sautéed filling before being neatly parcelled in softened corn husks. Perfect for family gatherings, this recipe brings a slice of rustic Brazilian tradition to your kitchen.
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