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–+ servings

Chicken with Creamed Corn

Abigail
This Chicken with Creamed Corn is a fast, comforting Filipino recipe made with simple pantry staples and minimal prep. Use boneless chicken breasts for a quick weeknight meal or boneless thighs for extra flavor—creamy, cozy, and perfect with rice!
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Prep Time 15 minutes
Cook Time 30 minutes
Course Dinner
Cuisine Asian, Philippines, South East Asian
Servings 8
Calories 418 kcal

Ingredients
 

  • 2 Tablespoon Oil
  • 1 large Onion, peeled and chopped
  • 5 cloves garlic peeled and crushed
  • 1 tablespoon freshly grated ginger
  • 2.2 pounds (1 kilo) skinless boneless chicken breast or thighs, chopped or cubed
  • 1/2 cup chicken broth (or water)
  • 14 oz and 8 oz cans of Cream style Corn
  • 1 chicken bullion cube
  • 14 oz can Evaporated milk
  • Salt and pepper, to taste
  • 1/2-1 cup extra corn kernels, canned or frozen (optional)

Instructions
 

  • Season the chicken with salt and pepper. Heat the oil in a deep or large frying pan using medium.  Sauté the onion for a couple of minutes. Add the garlic and ginger and continue to cook until aromatic.
  • Add the cubed chicken and cook until it has browned/seared about 3-4 minutes. Pour in the chicken broth and deglaze the pan.
  • Lower the heat to a simmer. Add the corn and chicken bullion, cover and continue to cook for another 15-20 minutes or until chicken is tender and done. Make sure to occasionally stir the chicken so it doesn’t stick. 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 a little. Taste and adjust the seasoning, if necessary. Garnish with cilantro. Serve with rice.

Notes

Tips & Tricks
If you’re using chicken thighs, they will cook longer than the breasts, so you need to cook the thighs until they are tender before you add the milk and corn kernels. Cover the pan while cooking the thighs. Uncover when they 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.
This recipe is so perfect with rice. Drizzle the sauce on top of your rice! Enjoy!

Nutrition

Calories: 418kcalCarbohydrates: 16gProtein: 25gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 137mgSodium: 453mgPotassium: 508mgFiber: 1gSugar: 7gVitamin A: 253IUVitamin C: 5mgCalcium: 149mgIron: 1mg
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