Brazilian recipe
Creamy Chicken with Corn and Requeijão
Whip up this simple and delicious creamy chicken with corn and requeijão. A perfect comfort meal for lunch or dinner, best served with shoestring potatoes.
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Ingredients
1 kg chicken breast fillets
1 packet onion soup mix
1 tin sweet corn, drained
1 tub creamy requeijão
1/2 cup milk
Shoestring potatoes, for serving
White rice, for serving
1 packet onion soup mix
1 tin sweet corn, drained
1 tub creamy requeijão
1/2 cup milk
Shoestring potatoes, for serving
White rice, for serving
Where to find ingredients
Chicken, onion soup mix, corn, and milk are available at local supermarkets and open-air markets; requeijão (a creamy spreadable cheese) can be found in the dairy section of international food shops, though a mild cream cheese may be used as a substitute.
Preparation method
- In a bowl, mix the chicken fillets with the onion soup mix.
- Allow the chicken to marinate for 20 minutes.
- In a blender, blitz the drained sweet corn, creamy 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 into an oven preheated to 180°C.
- 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 blends flavour and convenience, perfect for quick and comforting meals. The onion soup mix marinade deepens the chicken's flavour, while the corn and requeijão topping ensures an irresistible texture. The preparation is straightforward: the chicken is marinated and baked in a creamy sauce that cooks through, resulting in tender, succulent meat. Served with crunchy shoestring potatoes and white rice, this dish is a crowd-pleaser for everyday dining.
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