Source: Modified from the series “Cozinha Regional Brasileira” (Brazilian Regional Cuisine, http://www.cozinharegional.com.br), book 1 (Minas Gerais)
History: “Frango com Milho” (chicken with corn) is a typical entrée from the Southeast region of Brazil.
Variation from the original: I used only chicken thighs instead of a whole chicken (since I already had it in my freezer), olive oil instead of sunflower oil, and frozen corn (since I couldn’t find fresh ones in the supermarket), added chicken stock to the sauce.
Ingredients from specialty stores: None
- 8 (boneless, skinless) chicken thighs
- 8 cloves of garlic, crushed
- Juice of 1/2 lime
- 1 tsp. ground black pepper
- 4 ears of corn (I used frozen, the recipe asked for fresh ones)
- 2 tbsp. olive oil
- 1 medium onion, finely chopped
- 2 cups chicken stock
- chopped parsley & green onion for presentation
- Salt & pepper
Mix in a bowl or a Ziploc bag the chicken, garlic, lime juice and pepper. Leave it for 1-2 hours. Meanwhile, clean up the ears of corn, cutting three of them in 1” pieces, and reserve the remaining one.
In a large pan, heat up the oil and add the onion. Season with salt & pepper, and cook the onion until it gets soft (but not browned), around 5-10 minutes. Add the chicken (with the garlic / lime juice / pepper) and cook for 10 minutes, mixing occasionally. Add the pieces of corn and the chicken stock and let it cook for 30 minutes (since I used frozen corn, it cooked faster, so I removed it after ~15 minutes). Check the sauce and add more salt if necessary.
With a sharp knife, remove the corn kernels from the remaining ear. Blend it with two cups of the sauce from the pan with the corn, and add it back to the pan to thicken the sauce. Let it cook for 15 more minutes.
When serving, add the chopped parsley and green onions over the plates. Serve with sautéed potatoes, rice and a leafy salad.