There she uses boneless skinless thighs which 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 tastes 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 stove top version can't be beat!
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)
Procedure
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.
*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.
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 two hours 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 2 hours. 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.
Sounds delicious! Can't wait to try it, and thanks for sharing your mother's recipe! ~tina
ReplyDeleteYou're welcome, Tina! Hope you like it!
DeleteI am trying this tonight with thighs and legs. Coat with corn meal and brown in oil. Then add to casserole dish. Pour grease from Browning and cream style corn cover and slow bake 2 Hours 300 degrees. Make basmati rice on side and spoon corn sauce over. Garlic added to recipe as needed.
Deleteyum! This looks like a perfect comfort food dish!
ReplyDeletePaige
http://thehappyflammily.blogspot.com
Thanks, Paige! It really is! Glad you came by.
DeleteCreamed corn looks delicious!! OMG the star bowl adds much more drama to it!!!
ReplyDeletetoday's
Thanks, Suja! Yes, this is creamy and delish and I love that bowl too!
DeleteMy Mum used to add evaporated milk to a lot of recipes and it just tasted so delicious. Love this simple recipe. I can eat this on its own, as soup.
ReplyDeleteThat's right, Adora, it can be like soup too! I think Mums from the Philippines use a lot of Evap Milk. I guess because fresh milk is not always readily available. Thanks for stopping by!
DeleteI think I will love this.. I will try to tell this to my mom. Thank you for this recipe. | Tagalog Love Quotes
ReplyDeleteThanks Reyn! Hope you and your mom enjoy this!
DeleteLooks delicious and very comforting! Thank you for sharing with Foodie Friends Friday! Please come back to VOTE on Sunday and next week with another great recipe!
ReplyDeleteThanks, Lois!
DeleteI can't remember the last time I had creamed corn. Thanks for bringing out the memories. It looks great. Thank you for sharing on Foodie Friends Friday. Your co host from Nosh My Way
ReplyDeleteThanks, Marlene! So sweet of you to stop by. Love Foodie Friends Friday!
DeleteHello Manila Spoon! I was actually trying to find something to do with my cream style corn in my cupboard until I saw this, I said "Hey! Finally!". Finally, I have something to try it with. Thanks you for this post! I just love that you put it in a star container, looks smashing!
ReplyDeleteThanks, Micole! I always have creamed corn in my pantry for when I fancy this! :-)
DeleteSmall can evaporated milk? Or large?
ReplyDeleteThis sounds delicious. Hard to find things the grandchildren like to eat. I think this will be a favorite! Thanks.
I use the big one but you can certainly adjust it to your taste. Please enjoy!
DeleteIt's in the slow cooker as we speak! This sounds awesome. Let's see what the fam thinks tonight. Thanks for the recipe!
ReplyDeleteI hope you enjoyed it, Kathie!
DeleteOMG this is just my kinda dish, must try it soon.
ReplyDeleteHope you got to try it! Thanks for stopping by!
Deletejust want to make sure a half of the head of garlic? like 6 cloves?
ReplyDeleteYes, Sheri - 6-8 depending on how much cloves there is in half a head of garlic. Please enjoy!
DeleteThis is sooo good. Thanks for sharing the recipe.
ReplyDelete