Brazilian Stroganoff
Tender chicken in a creamy sauce served over rice. Potato sticks are the traditional condiment to be served on top!
Servings
Ingredients
- 2 tablespoons butter
- 1 medium onion chopped small
- 8 oz small brown mushrooms sliced or chopped
- 2 pounds boneless skinless chicken breast diced into ½-inch cubes
- 4-5 cloves garlic minced or pressed
- 2 teaspoons kosher salt divided
- ¾ teaspoon black pepper divided
- ½ cup tomato sauce (half of an 8oz can)
- 2 tablespoons ketchup
- 1 teaspoon Worcestershire sauce
- 2 ½ cups half and half OR 2 ½ cups cream, or 2 10.5oz cans creme de leite. If you use either of these subs, you can omit cornstarch.
- 1 tablespoon cornstarch
- cooked white rice 4-6 servings
Instructions
- Heat a large pot to medium/med-low. Add butter to melt and then add onions and mushrooms. Season with ½ teaspoon kosher salt and a few cracks of black pepper. Saute until tender, about 5-7 minutes. Mushrooms should be starting to brown and onions should be tender with only a slight bite to them.
- Add diced chicken to pot along with garlic, and season with 1 ½ teaspoons salt and a few more cracks of black pepper (about ¼ teaspoon). Stir chicken and veggies until chicken is mostly cooked through but still just a bit pink in the center.
- Add tomato sauce, ketchup, and Worcestershire sauce and stir to combine.
- Add all but about 2 tablespoons of the half and half to the pot and stir to combine. Bring pot to a low simmer. While sauce is heating, whisk 1 tablespoon of cornstarch into the remaining half and half and add to pot, stirring to combine. (If using cream or creme de leite, simply add directly to pan- you can omit the cornstarch)
- Bring sauce to a gentle simmer, and cook, stirring often for about 5 minutes to thicken and until chicken is cooked through. If needed, season with additional salt and pepper to taste.
- Spoon chicken and sauce over hot white rice and top with potato sticks.
Notes
- This recipe was designed to be easily doubled (use 1 whole 8oz can of tomato sauce, for example).
- Tip: Freeze unused tomato sauce for the next time you make this!
- Feel free to make the sauce with creme de leite (popular canned cream in Brazil and available in the latin section of most grocery stores. Also sometimes called "table cream") or heavy cream.
Nutrition
Serving: 1.25cup, Calories: 448kcal, Carbohydrates: 15g, Protein: 44g, Fat: 23g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 171mg, Sodium: 1441mg, Potassium: 1181mg, Fiber: 1g, Sugar: 9g, Vitamin A: 763IU, Vitamin C: 8mg, Calcium: 165mg, Iron: 1mg
Calories: 448kcal
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