Brazilian Chicken Stroganoff (Strogonoff de Frango)
Ingredients
- 500 g chicken breast, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 200 g mushrooms, sliced
- 2 tbsp tomato paste
- 1 tbsp ketchup
- 1 tsp Dijon mustard
- 200 ml heavy cream
- ½ cup chicken broth
- Salt and black pepper, to taste
- 1 tsp paprika
- Chopped fresh parsley
To Serve
- Steamed white rice
- Crispy potato sticks (Batata Palha)
Instructions
- Season the chicken with salt, pepper, and paprika.
- Heat the oil and butter in a large skillet over medium-high heat.
- Cook the chicken until golden, then remove and set aside.
- In the same pan, sauté the onion until soft, then add the garlic and mushrooms. Cook for 3–4 minutes.
- Stir in the tomato paste, ketchup, and mustard.
- Pour in the chicken broth and let it simmer for 2 minutes.
- Add the heavy cream and stir until the sauce is smooth.
- Return the chicken to the skillet and simmer for 5 minutes until fully cooked and coated in the creamy sauce.
- Garnish with fresh parsley.
- Serve hot over fluffy white rice with crispy potato sticks.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
This creamy Brazilian Chicken Stroganoff is rich, comforting, and full of flavor—perfect for a quick family dinner. 🇧🇷🍗
