Brazilian recipe
Savoury corn parcels with chicken and bacon filling (Pamonha salgada)
A traditional Brazilian treat, these savoury corn parcels are filled with a rich mixture of chicken and bacon, offering a perfect blend of comfort and taste.
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Ingredients
3 medium onions, finely diced
Salt, freshly ground black pepper, and cumin, to taste
10 corn cobs, mature and juicy
100 ml extra virgin olive oil, for sautéing
Corn husks, blanched and softened, for wrapping
10 slices of bacon, chopped into small pieces
2 large tomatoes, chopped
1 cup coconut milk, for richness and flavour
2 bone-in chicken breasts, cooked and shredded
Salt, freshly ground black pepper, and cumin, to taste
10 corn cobs, mature and juicy
100 ml extra virgin olive oil, for sautéing
Corn husks, blanched and softened, for wrapping
10 slices of bacon, chopped into small pieces
2 large tomatoes, chopped
1 cup coconut milk, for richness and flavour
2 bone-in chicken breasts, cooked and shredded
Where to find ingredients
You can find fresh corn on the cob at local greengrocers, farmers' markets, or the produce aisle of supermarkets like Countdown or New World. For the coconut milk, check the international or Asian pantry aisle. If you cannot find fresh corn husks, some specialty Latin American grocers stock pre-packaged versions; otherwise, parchment paper can be used as a practical alternative, though the authentic aroma will differ.
Preparation method
- Remove the husks and silk from the corn cobs using a sharp knife.
- Blend the corn kernels in a food processor or blender with the coconut milk until you achieve a smooth, uniform consistency.
- Pass the mixture through a fine-mesh sieve to remove any remaining coarse husks or fibres.
- Season the corn batter with salt, pepper, and cumin to taste.
- Set the seasoned batter aside.
- Chop the bacon into small pieces and set aside.
- Boil the bone-in chicken breasts with onion, salt, and water until tender.
- Shred the chicken meat, discarding the bones.
- Sauté the shredded chicken with the bacon, olive oil, tomatoes, and chopped herbs until well-seasoned and aromatic.
- Gently fold the chicken and bacon filling into the corn cream until well incorporated.
- Prepare the corn husks by boiling them in water for a few minutes until they are pliable.
- Assemble the parcels by placing a portion of the mixture onto each husk, shaping them into a small pouch.
- Secure the open end tightly using a strip of husk or kitchen string.
- Boil the parcels in a large pot of water for approximately 20 minutes.
- Remove the parcels from the water, allow them to drain thoroughly, and serve warm in their husks or sliced into pieces.
Observations
The 'pamonha salgada' is a classic savoury delight from Brazil, traditionally crafted from fresh sweet corn and packed with a savoury filling of shredded chicken, bacon, and aromatic spices. Loved for its luscious, creamy texture and depth of flavour, it is a staple for family gatherings or celebrations. The process involves blending fresh corn, preparing the savoury base, and carefully wrapping the mixture in blanched corn husks. The result is a succulent, flavourful parcel that is surprisingly straightforward to master at home.
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