Brazilian recipe
Easy Savoury Pamonha with Chicken and Bacon Filling (Pamonha salgada e saborosa com recheio de frango e bacon)
Discover how to make traditional Brazilian savoury pamonha, a delightful corn-based treat filled with 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 sweet corn, mature and juicy
100 ml olive oil, for sautéing
Corn husks, pre-boiled for wrapping
10 bacon slices, diced
2 large tomatoes, chopped
1 cup coconut milk, for added creaminess
2 chicken breasts on the bone, boiled and shredded
Salt, black pepper, and cumin, to taste
10 ears of sweet corn, mature and juicy
100 ml olive oil, for sautéing
Corn husks, pre-boiled for wrapping
10 bacon slices, diced
2 large tomatoes, chopped
1 cup coconut milk, for added creaminess
2 chicken breasts on the bone, boiled and shredded
Where to find ingredients
You can find fresh corn and chicken at local markets like Nakasero or Owino. Use olive oil and spices from standard supermarkets. Corn husks are usually available at fresh produce stalls; if unavailable, use high-quality food-grade corn husks or substitute with oven-safe parchment paper and kitchen twine for steaming.
Preparation method
- Carefully husk the corn and remove the silk using a sharp knife.
- Blend the corn kernels with the coconut milk in a blender until the mixture is smooth.
- Strain the corn mixture through a fine-mesh sieve to remove any remaining husks or tough fibres.
- Season the corn batter with salt, black pepper, and cumin to your preference.
- Set the prepared batter aside.
- Dice the bacon into small pieces and set aside.
- Boil the chicken breasts with the bone, onion, salt, and water until tender.
- Shred the chicken thoroughly, discarding the bones.
- Sauté the shredded chicken and bacon in olive oil with the tomatoes until well-seasoned and aromatic.
- Incorporate the prepared chicken and bacon filling into the corn batter until well combined.
- Prepare the corn husks by boiling them in water for a few minutes until they are soft and pliable.
- Assemble the pamonhas by placing a portion of the mixture into each husk, shaping them into small pouches.
- Secure each parcel tightly using a strip of husk or kitchen twine.
- Submerge the pamonhas in boiling water and cook for approximately 20 minutes.
- Remove the pamonhas from the water, drain well, and serve warm in their husks or sliced into pieces.
Observations
Savoury pamonha is a classic Brazilian delicacy, prized for its unique creamy texture and deep corn flavour. This version is elevated with a hearty filling of shredded chicken, savoury bacon, and aromatic spices. Crafting these at home involves blending fresh corn into a smooth batter, preparing a flavourful sautéed filling, and neatly parceling them into boiled corn husks. Perfect for family gatherings, these steamed corn parcels offer a satisfying, rustic experience that brings a taste of authentic Brazilian home cooking to your kitchen.
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