Brazilian recipe
Easy Savory Pamonha with Chicken and Bacon
Discover how to make traditional savory pamonha, a Brazilian corn-based treat filled with shredded chicken and crispy bacon for a perfect homemade comfort food experience.
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Ingredients
3 medium onions, finely chopped
Salt, black pepper, and ground cumin, to taste
10 ears of mature sweet corn, kernels scraped from the cob
100 ml extra virgin olive oil, for sautéing
Corn husks, previously boiled to soften, for wrapping
10 slices of bacon, diced
2 large tomatoes, chopped
1 cup coconut milk, for added creaminess
2 bone-in chicken breasts, cooked and shredded
Salt, black pepper, and ground cumin, to taste
10 ears of mature sweet corn, kernels scraped from the cob
100 ml extra virgin olive oil, for sautéing
Corn husks, previously boiled to soften, for wrapping
10 slices of bacon, diced
2 large tomatoes, chopped
1 cup coconut milk, for added creaminess
2 bone-in chicken breasts, cooked and shredded
Where to find ingredients
Find fresh corn at local farmer's markets or grocery store produce sections during peak season; look for 'sweet corn' or 'field corn' depending on desired starchiness. Corn husks can often be found at specialty Latin grocers or in the international aisle of larger supermarkets. Coconut milk is readily available in the canned goods or international section of most grocery stores. Use standard white or yellow onions, tomatoes, and bacon from your local butcher or supermarket meat counter.
Preparation method
- Carefully remove the outer husks and silky fibers from the corn ears using a sharp knife
- Blend the corn kernels in a food processor or blender with the coconut milk until you reach a smooth consistency
- Pass the mixture through a fine-mesh sieve to remove any remaining coarse fibers or bits of husk
- Season the corn batter with salt, black pepper, and cumin to your preference
- Set the seasoned batter aside
- Dice the bacon into small pieces and set aside
- Boil the chicken breasts with the bones, onion, salt, and water until the meat is tender
- Shred the chicken meat finely and discard the bones
- Sauté the shredded chicken with the bacon, olive oil, tomatoes, and chopped herbs until the mixture is fragrant and well-seasoned
- Gently fold the chicken and bacon filling into the corn cream until well incorporated
- Prepare the corn husks by boiling them for a few minutes until they are pliable and soft
- Assemble the pamonhas by placing a portion of the mixture onto each husk, folding them into little pouches
- Secure the packets tightly using a strip of husk or kitchen twine
- Cook the pamonhas in a large pot of boiling water for approximately 20 minutes
- Remove the pamonhas from the boiling water, let them drain briefly, and serve warm inside the husks or sliced into pieces
Observations
Pamonha salgada is a classic Brazilian delight made from fresh corn, offering a creamy, satisfying texture that hits the spot every time. This version is packed with a flavorful savory filling of shredded chicken and bacon, making it a crowd-pleasing dish for family gatherings or casual get-togethers. The process involves blending fresh corn to create a smooth batter, preparing a seasoned filling, and wrapping everything in corn husks before simmering to perfection. It is a true labor of love that results in a tender, savory treat you can easily master at home.
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