Newly named as Sadia's ambassador, Brazilians' favorite food brand*, Rebeca Andrade gives “her jumps in the kitchen” and learns to make her favorite recipes, with Brazilians, with the help of Sadi.A.'s love intelligence, chatbot of Brand that offers over 400 recipes. One is the delicious overcock with corn cream.
How to make overcox with corn cream
Season the chicken with salt and pepper. Then put the chicken with the skin down in a still cold skillet. Light the medium heat and cook until the skin is golden. Then turn the chicken and finish the cooking with butter, and thyme or rosemary.
Ingredients
Corn cream
- 1 can of green corn
- 290 ml of milk (use the can of corn as a measure)
- 1⁄2 chopped onion
- Saltless butter
- Scallion
- Sal
- Grated Parmesan cheese
Grilled chicken
- 2 Saddia bass overcoxes
- Sal
- Black black pepper
- Jamaic
- Butter
- Sage
- Thyme
- Rosemary
- Scallion
- 3 Tahiti lemons
- 3 Sicilian Limōes
- 1 garlic head
Toasted broccoli
- ½ pack of ramos broccoli
- Butter
Measurement Conversion Table
Preparation mode
Corn cream
- In a small, tall pan, add a spoonful of butter and sauté the chopped onion cubes.
- When the onion is transparent, add corn, saute briefly and add the milk.
- Let it cook for 5 minutes.
- Then beat in a blender, season and then sift.
- The pan cream, cook for another 3 minutes and finish with a spoon of butter and the Parmesan cheese.
Grilled
- Season the chicken with salt and pepper. Then put the chicken with the skin down in a still cold skillet.
- Light the medium heat and cook until the skin is golden.
- Then turn the chicken and finish the cooking with butter, and thyme or rosemary.
Assembly
- On a plate, serve the corn cream and then the chicken overcox.
- If you prefer, add salad or crumbs as an accompaniment.
Yield: 2 portions
Preparation Time: 40 minutes
