Brazilian recipe
Savory Corn Dumpling with Chicken and Bacon (Pamonha Salgada)
Discover how to make a creamy, traditional Brazilian savory corn dumpling filled with tender chicken and crispy bacon—a comforting and authentic homemade treat.
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Ingredients
3 medium onions, finely chopped
Salt, black pepper, and ground cumin, to taste
10 ears of sweet corn, kernels scraped
100 ml olive oil, for sautéing
Corn husks, blanched, for wrapping
10 slices of bacon, diced
2 large tomatoes, chopped
1 cup coconut milk, for flavor and creaminess
2 bone-in chicken breasts, cooked and shredded
Salt, black pepper, and ground cumin, to taste
10 ears of sweet corn, kernels scraped
100 ml olive oil, for sautéing
Corn husks, blanched, for wrapping
10 slices of bacon, diced
2 large tomatoes, chopped
1 cup coconut milk, for flavor and creaminess
2 bone-in chicken breasts, cooked and shredded
Where to find ingredients
Sweet corn should be fresh from the cob; check your local greengrocer or farmers' market for firm, juicy ears. Corn husks for wrapping are sometimes available at Latin American grocers or specialized produce suppliers; if unavailable, you can purchase dried corn husks at international markets and rehydrate them. Coconut milk is standard in the canned goods aisle of most supermarkets. Fresh chicken breasts, onions, tomatoes, and bacon are readily available at any butcher or local grocery store.
Preparation method
- Carefully remove the outer husks and corn silks from the cobs using a sharp knife
- Blend the corn kernels in a blender with the coconut milk until you achieve a smooth, uniform consistency
- Pass the mixture through a fine-mesh sieve to remove any remaining tough skins or fibers
- Season the corn batter with salt, black pepper, and ground cumin to your liking
- Set the seasoned batter aside
- Dice the bacon into small pieces and set aside
- Boil the bone-in chicken breasts with onion, salt, and water until tender
- Shred the cooked chicken, discarding the bones
- Sauté the shredded chicken with the bacon, olive oil, tomatoes, and chopped herbs until well-browned and aromatic
- Gently fold the chicken and bacon filling into the corn cream until thoroughly incorporated
- Prepare the corn husks by simmering them in hot water for a few minutes to make them soft and pliable
- Assemble the dumplings by placing a portion of the corn mixture into each husk, shaping them into small parcels
- Tie each parcel securely with a thin strip of husk or kitchen string
- Boil the prepared parcels in a large pot of water for approximately 20 minutes
- Carefully lift the dumplings from the boiling water, drain well, and serve hot inside the husks or sliced into pieces
Observations
Pamonha salgada is a beloved Brazilian classic, crafted from fresh, sweet corn and packed with a savory center of shredded chicken, smoky bacon, and aromatic spices. This dish is cherished for its signature creamy texture and bold flavors, making it a perfect standout for family gatherings or festive occasions. The process involves blending fresh corn into a smooth base, preparing a hearty filling, and wrapping everything in blanched corn husks. The result is a succulent, flavor-packed corn parcel that brings a true taste of home to your kitchen.
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