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I stumbled upon this Brazilian chicken Stroganoff during a trip and haven't stopped making it since. The creamy tomato-infused sauce wraps around juicy chicken pieces with a comforting warmth that takes you straight to Brazil. It's what I turn to whenever I want to wow guests without spending forever in the kitchen.
My Favorite Dish
This Brazilian twist on Stroganoff has become my go-to for busy evenings. You only need one pot to whip up this creamy delight and everything comes together super fast. The sauce strikes a perfect balance between tangy and smooth, turning ordinary chicken into an exotic feast.
Shopping List
- Chicken: 450g of soft fillets cut into bite-sized chunks.
- Tomato sauce: 200ml from my favorite brand for a tasty foundation.
- Ketchup: 2 tablespoons giving that signature sweet touch.
- Garlic: 2 plump cloves that fill the kitchen with amazing smell.
- Cream: 120ml for that heavenly richness.
- Onion: 1 medium, thinly sliced.
- Butter: 2 tablespoons for extra flavor.
- Salt and pepper: Add to your liking.
- Fresh parsley: A generous handful for freshness.
Kitchen Magic
- Getting Chicken Just Right
- I start by browning my seasoned chicken pieces in hot butter until they're golden, about 2-3 minutes each side.
- Flavor Foundation
- Using the chicken drippings, I soften my onion until it's see-through, then toss in garlic for its amazing aroma.
- My Special Sauce
- I mix in tomato sauce and ketchup, put the chicken back, and let everything mingle for 5 minutes.
- Creamy Finish
- I pour in the cream and simmer a bit longer so all flavors blend together perfectly.
- Time to Eat
- I serve it over steaming rice or pasta topped with fresh parsley.
My Cooking Tips
I often throw in some golden mushrooms for extra goodness. When I'm watching calories, I swap in evaporated milk. San Marzano tomatoes are my little splurge for an even tastier sauce.
Perfect Side Dishes
Nothing beats Brazilian potato sticks (batata palha) adding crunch to this creamy dish. Fragrant rice or fresh pasta work wonders too, with a simple green salad on the side for freshness.
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Saving For Later
I keep leftovers in a good container for up to 4 days in the fridge. When freezing, I always wait to add the cream until the last second. A quick warm-up on low heat or in the microwave makes it taste freshly made.
Frequently Asked Questions
- → How is this different from the classic stroganoff?
- This version swaps beef for chicken, adds tomato sauce, and is creamier. It's commonly served with rice instead of pasta.
- → Can I use other chicken cuts?
- Absolutely! Boneless thighs work well too—they're juicier but need a bit more cooking time.
- → How can I make the sauce richer?
- Opt for full-fat cream instead of light. Adding a little extra cream at the end boosts richness as well.
- → What sides go well with it?
- Typically served with white rice or sautéed potatoes. Steamed green veggies or a simple green salad are great too.
- → What's the best way to store leftovers?
- Refrigerate for up to 3 days. Warm it slowly over medium heat, adding a splash of cream if the sauce thickens too much.