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Cream of chicken, corn and coconut
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
1 servings
Cíntia Costa
@cintiacosta- Ingredients
- Recipe
- Chicken thigh fillet4 unit(s)
- Canned corn1 unit(s)
- Coconut Milk200 ml
- Onion1 unit(s)
- Garlic Cloves2 unit(s)
- Olive oil to taste
- In a pan, heat a drizzle of oil, place the chicken thigh fillets and fry until golden on both sides.
- Turn off the heat and transfer the fillets to a cutting board, leaving the fat in the pan for later use.
- Cut the fillets into cubes and set aside.
- Return the pan to the heat and sauté the chopped onion and garlic until translucent.
- Add the corn and sauté well.
- Separate 1/3 of the content and, in a food processor, grind together with the coconut milk.
- Return to the pan and mix well.
- Add the chicken and adjust salt to taste. Serve with rice and vegetables (in the photo, I served with sauteed green beans).
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