Brazilian recipe
Easy Savoury Pamonha with Chicken and Bacon Filling (Pamonha salgada e saborosa com recheio de frango e bacon)
Discover how to make this traditional Brazilian corn delicacy, featuring a creamy corn base stuffed with seasoned chicken and crispy bacon.
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Ingredients
3 medium onions, finely chopped
Salt, black pepper, and cumin, to taste
10 cobs of corn, not too young, with mature and juicy kernels
100 ml olive oil, for sautéing
Corn husks, boiled beforehand, for wrapping
10 slices of bacon, chopped into small pieces
2 large tomatoes, chopped
1 cup coconut milk, for flavour and richness
2 chicken breasts on the bone, boiled and shredded
Salt, black pepper, and cumin, to taste
10 cobs of corn, not too young, with mature and juicy kernels
100 ml olive oil, for sautéing
Corn husks, boiled beforehand, for wrapping
10 slices of bacon, chopped into small pieces
2 large tomatoes, chopped
1 cup coconut milk, for flavour and richness
2 chicken breasts on the bone, boiled and shredded
Where to find ingredients
Fresh corn cobs, tomatoes, onions, and chicken can be found at local greengrocers or supermarket produce and butchery sections. Corn husks are traditional but can sometimes be sourced from specialist suppliers if not available at your local market. Coconut milk is widely available in the canned goods aisle of major retailers. As a substitute for fresh corn husks, parchment paper or food-grade kitchen twine may be used to secure the parcels.
Preparation method
- Remove the husks and silks from the corn cobs using a sharp knife.
- Blend the corn kernels in a food processor or blender with the coconut milk until a smooth batter is formed.
- Strain the mixture through a fine-mesh sieve to remove any remaining husks or tough fibres.
- Season the batter with salt, black pepper, and cumin to your preference.
- Set the seasoned batter aside.
- Dice the bacon into small pieces and set aside.
- Cook the chicken breasts on the bone with onion, salt, and water until tender.
- Shred the chicken meat once cool and discard the bones.
- Sauté the shredded chicken with the bacon, olive oil, and tomatoes until the filling is well-seasoned and fragrant.
- Fold the prepared filling into the corn batter until well combined.
- Prepare the corn husks by boiling them in water for a few minutes until soft and pliable.
- Assemble the pamonhas by placing a portion of the mixture onto a husk, folding it into a pouch shape.
- Secure the parcels tightly with a strip of husk or kitchen string.
- Cook the pamonhas in a large pot of boiling water for approximately 20 minutes.
- Remove the pamonhas from the water, allow them to drain well, and serve them warm inside their husks or sliced.
Observations
The savoury pamonha is a beloved Brazilian staple, crafted from fresh corn and packed with a hearty mixture of shredded chicken, bacon, and aromatic spices. Known for its velvety texture and robust flavour, this dish is a crowd-pleaser for family gatherings or festive occasions. The process involves blending fresh corn, preparing a flavourful filling, and wrapping the parcels in softened corn husks. The result is a succulent, savoury treat that brings the authentic taste of homemade Brazilian comfort food directly to your kitchen.
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