Brazilian recipe
Easy and Savoury Pamonha with Chicken and Bacon
Try this traditional Brazilian corn delicacy! A perfect comfort food recipe featuring a creamy sweet corn base stuffed with savoury shredded chicken and crispy bacon.
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Ingredients
3 medium onions, finely chopped
Salt, black pepper, and cumin, to taste
10 ears of corn (mature but juicy, not too young)
100 ml olive oil, for sautéing
Corn husks, pre-boiled until softened, for wrapping
10 bacon rashers, diced into small pieces
2 large tomatoes, chopped
1 cup coconut milk, for flavour and creaminess
2 bone-in chicken breasts, boiled and shredded
Salt, black pepper, and cumin, to taste
10 ears of corn (mature but juicy, not too young)
100 ml olive oil, for sautéing
Corn husks, pre-boiled until softened, for wrapping
10 bacon rashers, diced into small pieces
2 large tomatoes, chopped
1 cup coconut milk, for flavour and creaminess
2 bone-in chicken breasts, boiled and shredded
Where to find ingredients
Find fresh corn at local wet markets (palengke), where you can select mature, juicy ears. Bone-in chicken breast and bacon are standard items in any grocery store or butcher shop. Coconut milk is widely available in canned or carton form in the baking or Asian aisle of major supermarkets; look for full-fat versions for best results. Corn husks are usually discarded, so ask your local market vegetable vendor if they can reserve some for you when you buy the corn. If fresh husks are unavailable, you can use oven-safe baking paper or parchment paper as a modern, practical substitute, though they won't impart the traditional aroma.
Preparation method
- Carefully remove the outer husks and corn silk from the cobs using a sharp knife
- Blend the corn kernels in a blender with the coconut milk until you have a smooth, homogeneous mixture
- Strain the mixture through a fine-mesh sieve to remove any remaining tough husks or fibers
- Season the corn batter with salt, black pepper, and cumin to your preference
- Set the batter aside
- Dice the bacon rashers into small pieces and set aside
- Boil the bone-in chicken breasts in a pot with onions, salt, and water until the meat is tender
- Shred the cooked chicken, ensuring all bones are discarded
- Sauté the shredded chicken with the diced bacon, olive oil, tomatoes, and herbs until everything is well-combined and fragrant
- Fold the savoury chicken and bacon filling into the corn cream until thoroughly incorporated
- Prepare the corn husks by boiling them in a large pot of water for a few minutes until they are pliable and easy to handle
- Assemble the pamonhas by placing a generous portion of the mixture into each husk, shaping them into small, secure packets
- Tie each packet firmly using a strip of husk or kitchen twine to ensure they stay closed during cooking
- Cook the prepared pamonhas in a large pot of boiling water for approximately 20 minutes
- Carefully remove the pamonhas from the boiling water, let them drain well, and serve warm inside their husks or sliced into portions
Observations
Pamonha salgada is a beloved Brazilian classic, cherished for its unique creamy texture and deep, satisfying flavours. Traditionally made by grinding fresh corn, this savoury version gets an extra boost from a hearty filling of shredded chicken and bacon, making it a fantastic snack or a comforting meal to share with family. The process involves blending fresh corn into a smooth cream, seasoning it well, and wrapping the mixture in corn husks before boiling. The result is a tender, fragrant, and truly authentic homemade treat that captures the essence of Brazilian home cooking.
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