Strogonoff de Frango (Brazilian Chicken Stroganoff)

Name: Strogonoff de Frango (Brazilian Chicken Stroganoff)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Brazilian
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 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

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.

40 minEasyServes 4470 cal/serving

BrazilianDinnerStovetopStandardHigh ProteinLow CarbPork-FreeAlcohol-Free

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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 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

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.
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.
3

Reduce heat to medium. Add 1 finely diced yellow onion to the same skillet and cook until softened and translucent, about 4 minutes.
4

Add 3 minced garlic cloves and 8 oz sliced button mushrooms and cook, stirring, until mushrooms release their liquid and begin to brown, about 5 minutes.
5

Add 2 tbsp tomato paste and cook 1 minute, stirring, until slightly darkened.
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.
7

Return the seared boneless, skinless chicken breasts to the pan and stir to coat in the sauce. Taste and adjust seasoning.
8

Serve immediately over white rice, topped with 1/4 cup chopped fresh flat-leaf parsley and crispy potato sticks (batata palha) if desired.

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Questions

What is this recipe?

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. This reference files it under Brazilian dinner: made on the stovetop, rated easy and about 40 minutes start to finish.

What internal temperature should this recipe reach?

For this recipe, the target internal temperature is 165 F (about 75 C), given in step 2. A probe thermometer removes the guesswork.

Can I skip the searing in this recipe?

You can, but you give up flavor. The browning in step 2 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Is there a substitute for Worcestershire sauce in this recipe?

The entry for this recipe calls for 2 tsp Worcestershire sauce. In its place: Soy sauce with a few drops of vinegar and a pinch of sugar.

How many calories are in this recipe?

One serving (the recipe makes 4) is about 470 calories, with 40 g protein, 14 g carbohydrate and 20 g fat, plus 1 g fiber and 420 mg sodium. The figures are estimates computed from the ingredient list.

Serve it with

Arroz Branco side
Vinaigrette Salad salad
Vinagrete (Brazilian Tomato Onion Relish) sauce
Coconut Lime Cooler drink

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