Rich and Creamy Brazilian Classic.
Brazilian Chicken Stroganoff is a rich and flavorful dish that’s both comforting and so easy to make. This Creamy Chicken Stroganoff recipe features tender chicken cooked in a velvety sauce made with tomato paste, cream, and seasonings, creating a perfect balance of savory and creamy flavors. A popular choice in Brazilian cuisine, this Chicken Stroganoff with rice is often served with a side of crispy potatoes for added crunch. If you’re looking for a unique twist on a classic, try this Chicken Stroganoff recipe Brazilian-style, and enjoy a dish that’s sure to impress at family dinners or gatherings!
Brazilian Chicken Stroganoff Ingredients
- 300g Chicken breast, cut in cubes
- 150g Mushrooms, chopped
- 250ml Cooking cream (I normally use low-fat)
- 1 Tablespoon Butter
- 1 Small Onion, chopped
- 2 Garlic cloves, minced
- 1 Tablespoon Cognac (optional)
- 2 Tablespoons Ketchup
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Flour (a level spoon, no overly full) – substitute for cornstarch for a gluten-free option
- ½ teaspoon Mustard
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
How to Make Brazilian Chicken Stroganoff
- In a bowl, mix the ketchup, mustard, flour and Rochester sauce. Mix it well and reserve.
- In a pan on medium-high heat, melt the butter. Add the chicken and stir fry it. When the chicken is seared, add the salt and black pepper. Mix it well. Cook it for about 4 minutes.
- Add the chopped onion and stir fry it for 2 minutes. Add the garlic and stir fry it for another minute.
- Careful to not dry the chicken by over cooking it. Once the chicken water is mostly dry, remove the chicken from the pan and reserve.
- Add the cognac to the pan and bring it to a boil until the alcohol had evaporated. It will take around 1 minute. Add the mushrooms to the pan and cook it for about 2-3 minutes.
- Put the chicken back into the pan, together with the sauce from the bowl. Mix it well and cook it for a minute.
- Add the cooking cream and cook it until the sauce boils.
- Serve this delicious Chicken Stroganoff with a side of rice and crispy potato sticks.
Recipe Tips
- Brown the chicken pieces on high heat before simmering. This adds depth of flavor and creates a nice texture. Remove the chicken of the pan once it is cooked, so it doesn’t get dry.
- The cognac is optional, but it does bring the dish to another level.
- If you want to make this recipe gluten-free, substitute the tablespoon of flour for cornstarch.
Other Brazilian Recipes
Brazilian Chicken Stroganoff
Rich and Creamy Brazilian Classic.
Servings: 2 people
Calories: 450kcal
Ingredients
- 300 g Chicken breast, cut in cubes
- 150 g Mushrooms, chopped
- 250 ml Cooking cream (I normally use low-fat)
- 1 Tablespoon Butter
- 1 Small Onion, chopped
- 2 Garlic cloves, minced
- 1 Tablespoon Cognac (optional)
- 2 Tablespoons Ketchup
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Flour (a level spoon, no overly full) – substitute for cornstarch for a gluten-free option
- ½ teaspoon Mustard
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
Instructions
- In a bowl, mix the ketchup, mustard, flour and Worcestershire Sauce. Mix it well and reserve.
- In a pan on medium-high heat, melt the butter. Add the chicken and stir fry it. When the chicken is seared, add the salt and black pepper. Mix it well. Cook it for about 4 minutes.
- Add the chopped onion and stir fry it for 2 minutes. Add the garlic and stir fry it for another minute.
- Careful to not dry the chicken by over cooking it. Once the chicken water is mostly dry, remove the chicken from the pan and reserve.
- Add the cognac to the pan and bring it to a boil until the alcohol had evaporated. It will take around 1 minute. Add the mushrooms to the pan and cook it for about 2-3 minutes.
- Put the chicken back into the pan, together with the sauce from the bowl. Mix it well and cook it for a minute.
- Add the cooking cream and cook it until the sauce boils.
- Serve it on top of rice or pasta, with a side of salad.
