INGREDIENTS:
- 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)
INSTRUCTIONS:
- 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.
- Notes:
- 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.
Source: Manila Spoon
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