Brazilian recipe
Savory Corn Dumpling with Chicken and Bacon Filling (Pamonha Salgada)
A traditional Brazilian corn-based dish filled with seasoned shredded chicken and crispy bacon, offering a creamy texture and savory flavor.
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Ingredients
3 medium onions, chopped
Salt, black pepper, and cumin, to taste
10 ears of corn, not too young, with ripe and juicy kernels
100 ml of olive oil, for sautéing
Corn husks previously boiled, for wrapping the pamonhas
10 slices of bacon, cut into small pieces
2 large tomatoes, chopped
1 cup of coconut milk, for flavor and creaminess
2 chicken breasts with bone, cooked and shredded
Salt, black pepper, and cumin, to taste
10 ears of corn, not too young, with ripe and juicy kernels
100 ml of olive oil, for sautéing
Corn husks previously boiled, for wrapping the pamonhas
10 slices of bacon, cut into small pieces
2 large tomatoes, chopped
1 cup of coconut milk, for flavor and creaminess
2 chicken breasts with bone, cooked and shredded
Where to find ingredients
Find fresh corn, chicken, and produce at local markets or supermarkets. Coconut milk is available in the canned goods section. If fresh corn husks are unavailable, food-grade parchment paper or specialized cooking twine can be used as substitutes for wrapping.
Preparation method
- Remove the husks and fibers from the corn ears using a sharp knife.
- Blend the corn kernels in a blender with the coconut milk until you get a smooth mixture.
- Strain the mixture through a fine-mesh sieve to remove any unwanted husks or fibers.
- Season the batter with salt, black pepper, and cumin to taste.
- Set aside.
- Cut the bacon into small pieces and set aside.
- Cook the chicken breasts with the bones, onion, salt, and water until tender.
- Shred the chicken and discard the bones.
- Sauté the shredded chicken with the bacon, olive oil, tomato, and green herbs until well-seasoned and aromatic.
- Mix the filling into the corn cream until well incorporated.
- Prepare the corn husks by boiling them in water for a few minutes to soften.
- Assemble the pamonhas by placing a portion of the mixture into each husk, forming a small pouch.
- Close them tightly using a strip of husk or kitchen twine.
- Cook the pamonhas in boiling water for approximately 20 minutes.
- Remove the pamonhas from the water, let them drain, and serve inside the husks or cut into pieces.
Observations
The savory pamonha is a classic Brazilian delight made from fresh corn and stuffed with shredded chicken, bacon, and seasonings. This recipe is cherished for its creamy texture and bold, comforting flavor, making it perfect for family meals or social gatherings. The preparation involves blending the fresh corn, creating a rich filling, and wrapping the mixture in corn husks that have been boiled to soften. The result is a succulent, flavor-packed dish that is truly satisfying to prepare at home.
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