Creamy Chicken and Sweetcorn Moqueca

This simplified take on the classic Brazilian seafood stew replaces fish with tender chicken breast, simmered in a luscious cream and sweetcorn broth, infused with fragrant aromatics and fresh parsley. Served alongside fluffy rice, this dish offers a comforting yet elegant lunch experience.

Ingredients

• 2 chicken breast fillets (about 150g each)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 200g sweetcorn, kernels (fresh or frozen)
• 150ml double cream
• 100ml chicken broth (or water)
• 1 tbsp fresh flat-leaf parsley, chopped, plus extra for garnish
• 1/2 lime, juiced
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional, for heat)
• Salt and black pepper to taste
• Cooked white rice, for serving

Method

1. Prepare the Chicken: Cut the chicken breasts into 1-inch cubes. Season generously with salt, black pepper, and smoked paprika.
2. Sauté Aromatics: Heat the olive oil in a medium-sized saucepan or skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. Sear the Chicken: Add the seasoned chicken to the pan and cook until browned on all sides. It doesn't need to be cooked through at this stage.
4. Create the Broth: Pour in the chicken broth (or water), scraping up any browned bits from the bottom of the pan. Add the sweetcorn kernels and bring to a simmer.
5. Simmer and Thicken: Reduce the heat to low, cover, and simmer for about 10-12 minutes, or until the chicken is cooked through and tender.
6. Add Cream and Herbs: Stir in the double cream, lime juice, cayenne pepper (if using), and chopped parsley. Season with salt and pepper to taste. Heat gently, being careful not to boil.
7. Serve: Spoon the creamy chicken and sweetcorn moqueca over cooked white rice. Garnish with extra chopped parsley.

Chef's Note

For a richer flavour, consider adding a tablespoon of unsalted butter along with the olive oil at the start. A pinch of saffron threads bloomed in a little warm water can also elevate the dish beautifully.