There are definitely days when you simply don’t have the time to cook an elaborate meal no matter how much you want to. When this happens I am glad that I have a few recipes that I can easily whip up, which don’t take too much time to make and with ingredients that I usually keep in my pantry. This Chicken with Creamed Corn is one of my staples. My mom always made this in the Philippines and everyone who’s tried this often asks for the recipe.
There she uses boneless skinless thighs that require longer cooking but here I use boneless breasts instead. I must admit that the thighs have more flavor as you tend to cook them longer and absorb more flavor that way but if you cook this in the slow cooker then even the chicken breasts taste so much better. Nonetheless, whichever type of chicken part you use for this recipe, you’ll always be happy with the results ’cause they are both tasty and creamy!
I prefer to cook this in the slow cooker because the slow simmering allows the chicken to fully absorb the flavors and seasonings. But, of course, if you’re pressed for time then the stovetop version can’t be beaten!
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3 Tbsp Oil
Half a head of Garlic, cloves crushed
2 medium Onions, chopped
2.2 lbs/ 1 kilo skinless boneless chicken breast or thighs, chopped or cubed
1 can Evaporated milk
1 (14 0z) and 1 (8.25 oz) Cream style Corn (regular or gluten-free)
Salt and pepper to taste
1/2-1 cup extra corn kernels – canned or frozen (optional)
Heat the oil in a deep or large frying pan using medium-high heat. Sauté the garlic and onion for a couple of minutes. Add the cubed chicken and cook until it has browned/seared. Season with salt and pepper.
Once the chicken has browned, add the corn and continue to cook for another 3 minutes. Pour in the milk and also add the extra corn kernels (if using) and let simmer uncovered until the milk and corn are thoroughly heated and the sauce has thickened to your liking. Check if the chicken is already done and adjust the seasoning, if necessary. Serve with rice.
*Note that if you’re using chicken thighs, these will cook longer than the breasts so you need to cook the thighs till they are tender before you add the milk and corn kernels. Cover the pan while cooking the thighs. Uncover when the thighs are already tender (about 40 minutes or so) then add the milk and corn kernels and cook as instructed above. Check the seasoning and adjust, if needed.
Sauté the onion and garlic in oil as above for 3-4 minutes until onion begins to soften. Transfer the onion and the garlic to the slow cooker. Add chicken pieces on top. Season well with salt and pepper, to taste. Add the creamed corn. You can also add the milk at this point* or during the last hour of cooking. Cook on low for about 6-8 hours. Check seasoning and adjust, if needed. Serve with rice. Yummy!
*Note that if you use the slow cooker and decide to add the milk early on, it may curdle, which will not affect the taste, in fact, it would be so much tastier this way. But, if you don’t like the milk curdling due to the long slow cooking then just add it during the last hour. So perfect with rice. Drizzle the sauce on top of your rice! Enjoy!
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This recipe is featured at Foodie Friends Friday.