Strogonoff de Frango (Brazilian Chicken Stroganoff)
Brazil's beloved take on stroganoff: tender strips of chicken in a tangy, creamy tomato sauce spiked with ketchup and Worcestershire, classically served over rice with crispy potato sticks on top.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into thin strips
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 2 tbsp unsalted butter
- 1 tbsp vegetable oil
- 1 yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 2 tbsp tomato paste
- 1/4 cup ketchup
- 2 tsp Worcestershire sauce
- 1 cup heavy cream
- 8 oz button mushrooms, sliced
- 2 tsp yellow mustard
- 1/4 cup fresh flat-leaf parsley, chopped
Instructions
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1
Season 1.5 lbs cut into thin strips boneless, skinless chicken breasts with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
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2
Heat 2 tbsp unsalted butter and 1 tbsp vegetable oil in a large skillet over high heat. Add the boneless, skinless chicken breasts in a single layer (work in batches if needed) and sear without stirring for 2-3 minutes until golden and cooked through to an internal temperature of 165°F (74°C). Transfer to a plate.
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3
Reduce heat to medium. Add 1 finely diced yellow onion to the same skillet and cook until softened and translucent, about 4 minutes.
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4
Add 3 cloves minced garlic cloves and 8 oz sliced button mushrooms and cook, stirring, until mushrooms release their liquid and begin to brown, about 5 minutes.
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5
Add 2 tbsp tomato paste and cook 1 minute, stirring, until slightly darkened.
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6
Stir in 1/4 cup ketchup, 2 tsp Worcestershire sauce, and 2 tsp yellow mustard. Pour in 1 cup heavy cream and stir to combine. Bring to a gentle simmer and cook 3-4 minutes until the sauce thickens slightly.
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7
Return the seared boneless, skinless chicken breasts to the pan and stir to coat in the sauce. Taste and adjust seasoning.
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8
Serve immediately over white rice, topped with 1/4 cup chopped fresh flat-leaf parsley and crispy potato sticks (batata palha) if desired.