This chicken with corn cream recipe is known in several regions of Brazil as quenga (or kenga). The recipe combines the rich flavor of chicken with the creaminess of corn, creating a dish that’s as simple to make as it is delicious.
This dish is even better when made with free-range chicken, but if you can’t find one, you can substitute with regular chicken.
Quenga is a comforting and flavorful dish, perfect for a family lunch or to impress on a special occasion.
Ingredients:
- 1 whole free-range chicken (3-4 lbs). Substitute with regular chicken or chicken thighs and drumsticks if needed.
- 10 ears of corn
- 1 onion
- 2 garlic cloves
- Fresh herbs, to taste
- Salt, to taste
- Water (for blending the corn and cooking the chicken)
- Oil (for frying the chicken)
Instructions:
- Remove the kernels from the corn and blend them in a blender with a little water.
- Strain the mixture through a sieve and set aside.
- Cut the chicken into pieces.
- Slice the onion and chop the garlic.
- In a pot, sauté the onion until golden.
- Add the chicken and cook until golden brown.
- Add the garlic, salt, and corn mixture. If the corn liquid doesn’t cover the chicken, add more water until it does.
- Let it cook, stirring often to prevent sticking or burning. It will be ready when the sauce is thick and fully cooked.
- Finally, add fresh herbs to taste.
This recipe is easy to prepare and brings a bold flavor to your table. For a perfect pairing, serve with white rice, which absorbs the corn cream and enhances the flavors. Try this combination and enjoy a cozy, flavorful meal!
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