Brazilian recipe
Creamy Chicken with Corn and Requeijão (Frango cremoso com milho e requeijão)
Make a creamy chicken with corn and requeijão the easy way, with a simple prep and a comforting finish. Great for lunch or dinner with crispy potato sticks.
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Ingredients
1 kg chicken fillets
1 packet onion soup mix
1 can sweet corn, drained
1 cup requeijão cremoso
1/2 cup milk
Potato sticks, for serving
White rice, for serving
1 packet onion soup mix
1 can sweet corn, drained
1 cup requeijão cremoso
1/2 cup milk
Potato sticks, for serving
White rice, for serving
Where to find ingredients
Look for the chicken in the fresh meat section, and pick up cream cheese-style spread, canned sweet corn, onion soup mix, milk, potato sticks, and white rice in the dairy and grocery aisles. If needed, a mild cream cheese spread can be used as a substitute for requeijão, but the original ingredient is preferred.
Preparation method
- In a bowl, mix the chicken fillets with the onion soup mix
- Let the chicken marinate for 20 minutes
- In a blender, blend the drained sweet corn, the creamy requeijão and the milk until smooth
- Pour the creamy mixture over the chicken fillets in the bowl
- Transfer the chicken with the cream to a baking dish
- Place in a preheated 180°C oven
- Bake for about 30 minutes, or until the chicken is cooked through and the cream is golden and bubbling
- Serve hot, with potato sticks and white rice
Observations
This creamy chicken with corn and requeijão is a Brazilian recipe that brings together bold flavour and everyday convenience, making it ideal for quick, comforting meals. The onion soup mix marinade deepens the chicken’s flavour, while the corn and requeijão topping gives it an irresistible texture.
The method is straightforward: the chicken is marinated, then baked in a creamy mixture that cooks alongside it, leaving the meat tender and juicy. Served with crunchy potato sticks and white rice, this dish suits all tastes and is perfect for everyday cooking.
The method is straightforward: the chicken is marinated, then baked in a creamy mixture that cooks alongside it, leaving the meat tender and juicy. Served with crunchy potato sticks and white rice, this dish suits all tastes and is perfect for everyday cooking.
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