Brazilian · beginner
Brazilian Chicken And Sweet Corn Fricassê Skillet
Shredded cooked chicken folded into a velvety sweet corn cream sauce, baked with mozzarella cheese and finished with crispy potato sticks.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Combine half of the sweet yellow corn, cream cheese, and heavy cream in a blender, processing until smooth to create a creamy corn base.
- 02
Heat olive oil in an oven-safe skillet over medium heat, adding diced onion and minced garlic to saute for 3 minutes.
- 03
Add shredded chicken, remaining whole corn kernels, and blended corn cream to the skillet, stirring to combine thoroughly.
- 04
Season sauce mixture with 1/2 teaspoon salt and 1/4 teaspoon black pepper, simmering for 5 minutes until hot throughout.
- 05
Preheat oven broiler to high and scatter shredded mozzarella cheese evenly across the top of the chicken mixture.
- 06
Broil skillet 4 inches from heat for 3 to 4 minutes until cheese is bubbly and lightly browned, then scatter shoestring potato sticks over top before serving.
A LITTLE KITCHEN KNOW-HOW
Velouté-Style Blended Corn Emulsion
Blending whole corn kernels into dairy creates a starch-enriched sauce base that thickens naturally without adding flour.
Notes from the kitchen
- Scatter shoestring potato sticks immediately before serving at the table to preserve maximum crunch.
- Shred poached chicken breasts while still warm to achieve thin strands that hold cream sauce efficiently.
- Original home-cooking adaptation inspired by Brazilian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.