Brazilian Chicken Stroganoff (Estrogonofe de Frango)
A creamy, tomato-based chicken stew finished with heavy cream and typically served with white rice and potato sticks.
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Ingredients
- 2 lbs Chicken breast, cubed
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 2 tablespoons Butter
- 1 cup Tomato sauce or passata
- 3 tablespoons Ketchup
- 1 tablespoon Yellow mustard
- 1 cup Mushrooms, sliced
- 1 cup Heavy cream (Creme de Leite)
- 1 to taste Salt and black pepper
- 2 cups Potato sticks (Batata Palha)(optional)
Instructions
- 1
Season the chicken cubes with salt and pepper.
- 2
In a large skillet, melt the butter over medium-high heat and brown the chicken in batches until golden.
- 3
Add the chopped onion and garlic to the skillet with the chicken and sauté until translucent.
- 4
Stir in the mushrooms and cook for 3-4 minutes until they begin to soften.
- 5
Add the tomato sauce, ketchup, and mustard, stirring well to combine all flavors.
- 6
Reduce the heat to low and let the mixture simmer for about 5-10 minutes to thicken.
- 7
Turn off the heat and stir in the heavy cream until the sauce is smooth and pale orange.
- 8
Serve immediately over white rice and top generously with potato sticks for crunch.
Nutrition per Serving
485
Calories
42g
Protein
12g
Carbs
30g
Fat
1g
Fiber
6g
Sugar
780mg
Sodium
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