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brazilian

Brazilian Chicken Fricassee with Corn and Shoestring Potatoes

This simmered dish pairs boneless skinless chicken thigh, bite-size pieces with canned sweet corn, drained, yellow onion, finely chopped and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

43 g Protein
39 g Carbohydrates
37 g Fat
5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 170g boneless skinless chicken thigh, bite-size pieces 206 kcal
  • 10g olive oil 88 kcal
  • 50g yellow onion, finely chopped 20 kcal
  • 6g garlic, minced 9 kcal
  • 130g canned sweet corn, drained 112 kcal
  • 55g cream cheese 188 kcal
  • 1 tsp (2g) smoked paprika 6 kcal
  • 0.5 tsp (1g) salt 0 kcal
  • 0.25 tsp (1g) black pepper 1 kcal
  • 60g water 0 kcal
  • 25g potato sticks (shoestring potatoes) 19 kcal

Cooking instructions

  1. boneless skinless chicken thighsmoked paprikasaltblack pepper
    Season the chicken thigh pieces with salt, black pepper, and smoked paprika.
  2. olive oilyellow oniongarlic
    Heat olive oil in a small skillet over medium-high heat. Saute the onion for 3 minutes, then add garlic for 30 seconds.
  3. boneless skinless chicken thigh
    Add the chicken and cook until browned and cooked through, 6 to 8 minutes.
  4. canned sweet corncream cheesewater
    Stir in the corn and cream cheese. Add water a splash at a time and simmer 2 to 3 minutes until creamy and glossy.
  5. potato sticks (shoestring potatoes)
    Taste and adjust seasoning. Spoon into a bowl and top with shoestring potato sticks for crunch.

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