Brazilian chicken fricassee

Cook half a chicken breast for 20 minutes. Once cooked, shred into very thin strips.

Cook the rice with garlic in a separate pot (I ran out of brown rice and had to use basmati, but it is much tastier with brown rice).

While the chicken is cooking, chop the onion and sauté it. Once transparent, add the corn and simmer for 5 minutes.

Add the evaporated milk (a little less than half a 330 ml brick), salt and pepper to taste and simmer for 5 minutes, stirring occasionally.

When it thickens a little, mash well. Add the chicken and mix it all in the pan.

Serve the rice and add the chicken mixed with the sauce. Grate a pinch of Parmesan cheese.