Hi, friends! Brazilian chicken stroganoff is a creamy, tomato-tinged dish often served with rice and crunchy shoestring potatoes. Brown the chicken in batches first, then build the sauce. Add the cream over low heat at the end so it stays smooth.
- Prep
- 15 minutes
- Cook or chill
- about 25 minutes
- Yield
- 6 servings
Ingredients
Weights and milliliters preserve the original recipe. Cup volumes are rounded for U.S. kitchens; the source uses a 240 ml cup. Where a weight is given, use it for accuracy. Use level measuring spoons and spoon flour into the cup without packing.
Chicken and sauce
- 800 g chicken breast (about 1¾ lb), cut into ¾-inch cubes
- 1 tablespoon neutral oil
- 1 tablespoon butter
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons ketchup
- 1 tablespoon mustard
- ½ cup tomato sauce (120 ml)
- 1 teaspoon sweet paprika
- 100 g sliced mushrooms (3½ oz), drained if canned; optional
- 400 g table cream (about 14 oz)
- Salt and black pepper to taste
To serve
- Cooked white rice
- Shoestring potato sticks, added at the table
How to make it
- Pat the thawed chicken dry and season with salt, pepper, and paprika. Heat a wide skillet with the oil.
- Brown half the chicken without crowding, remove to a plate, and repeat with the rest. Browning alone does not mean it is fully cooked yet.
- Reduce the heat, melt the butter, and soften the onion and garlic. Add ketchup, mustard, and tomato sauce and cook for 2 minutes.
- Return the chicken and its juices to the skillet. Add mushrooms and cook for about 3–5 minutes, or longer as needed until the chicken reaches 165°F.
- Lower the heat and stir in the cream. Warm until the sauce is smooth without a vigorous boil.
- Adjust salt and pepper. Serve with rice and add potato sticks only when serving, so they stay crisp.
Small details that help
A full pan makes the chicken release water and steam instead of browning. Similar-size cubes cook more evenly. Brazilian table cream gives a milder dairy sauce than sour cream; using heavy cream makes the dish richer and is an adaptation.
Serving and storing
Refrigerate leftovers promptly in shallow, covered containers at 40°F or below. Use cooked leftovers within 3–4 days. Reheat hot leftovers to 165°F. Refrigerate perishable foods within 2 hours, or within 1 hour when it is above 90°F. USDA storage and reheating guidance.
Frequently asked questions
Can I use boneless thighs?
Yes, but the cooking time may change. Check for 165°F in the thickest pieces.
When should I add the potato sticks?
At the table, just before eating. Mixing them into the sauce makes them soft.
Why did my sauce split?
Cream can lose its smooth texture over high heat. Add it last and warm gently.