Chicken with Creamed Corn
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.
Ingredients
- 3 Tablespoon Oil
- Half a head of Garlic, cloves crushed
- 2 medium Onions, chopped
- 2.2 pounds (1 kilo) skinless boneless chicken breast or thighs, chopped or cubed
- 8.25 oz Cream style Corn, (regular or gluten-free)
- 1 can Evaporated milk
- 14 oz Cream style Corn, (regular or gluten-free)
- Salt and pepper, to taste
- 1/2-1 cup extra corn kernels, canned or frozen (optional)
Instructions
Stove Top
- 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.
Slow cooker
- 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!
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.
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. This recipe is so perfect with rice. Drizzle the sauce on top of your rice! Enjoy!
Nutrition
Calories: 342kcalCarbohydrates: 22gProtein: 38gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.05gCholesterol: 106mgSodium: 469mgPotassium: 810mgFiber: 2gSugar: 5gVitamin A: 129IUVitamin C: 9mgCalcium: 20mgIron: 1mg
Tried this recipe?Let us know how it was!