Cup of Yum
1. Place the chicken cut into strips on a plate or bowl, and drizzle with one tablespoon of the olive oil. Season with salt and pepper to taste, onion powder and garlic powder, and set aside.
2. Add one can of the drained corn into the cup of a blender with the milk, and blend until smooth. Set aside.
3. Heat one medium to large pan over medium to high heat, and drizzle in the olive oil.
4. Add the seasoned chicken strips to the hot pan and sear until golden brown.
5. Once seared, remove the chicken from the pan and set aside.
6. Add the onion to the same skillet. Sautee the onion until soft and translucent.
7. Then, add the Brazilian sofrito and sautee until fragrant, about 1-2 minutes.
8. Add a pinch of red pepper flakes (for heat, if desired), oregano and thyme. Stir to combine.
9. Add the remaining drained can of corn, as well as the blended corn, to the pan. Stir to combine.
10. Season with salt and pepper, and let it simmer until thickened, about 5-8 minutes.
11. Remove the thyme sprigs and add the butter and the parmesan cheese, stir to combine and let it simmer another few minutes to incorporate.
12. Add the chicken and the juices back to the pan, and simmer a few more minutes.

Bom Apetite!