Palm Heart Chicken (Frango Com Palmito)

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts
• 2 tablespoons olive oil
• 1 yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 cup tomato sauce
• 1 14-ounce can hearts of palm, drained and sliced into rounds
• 1/2 cup heavy cream
• 4 ounces cream cheese, softened
• 1/2 cup low-sodium chicken broth
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh parsley, chopped
• 2 tablespoons green onion, thinly sliced

Method

1. 1

   Place the chicken breasts in a saucepan, cover with water, and add the bay leaf. Bring to a boil, then reduce heat and simmer until cooked through.

   20:00 · Simmer chicken
2. 2

   Remove the chicken from the pot, let it cool slightly, and shred it into bite-sized pieces using two forks.

3. 3

   Heat the olive oil in a 9-inch skillet over medium heat. Add the chopped onion and cook until softened and translucent.

   5:00 · Cook onion
4. 4

   Add the minced garlic and cook, stirring, until fragrant.

   0:45 · Cook garlic
5. 5

   Stir in the tomato sauce and chicken broth, then bring to a gentle simmer.

   5:00 · Simmer sauce
6. 6

   Add the shredded chicken and sliced hearts of palm to the skillet, stirring to combine with the sauce.

7. 7

   Reduce heat to low and stir in the cream cheese until fully melted and smooth.

   3:00 · Melt cream cheese
8. 8

   Pour in the heavy cream, season with salt and pepper, and simmer gently until the sauce thickens slightly.

   5:00 · Simmer sauce
9. 9

   Remove from heat and stir in the chopped parsley and green onion.

10. 10

    Serve warm over steamed white rice.