Creamy Brazilian Chicken (Print Version)

# Ingredients:

01 - 2 tablespoons of butter or oil.
02 - 1 cup of chopped onions.
03 - 3 garlic cloves, minced.
04 - 1 teaspoon kosher salt.
05 - 1/2 teaspoon freshly ground black pepper.
06 - 700-900g of boneless, skinless chicken breasts, cut into pieces.
07 - 1 can (425g) of tomato sauce.
08 - 1 tablespoon of ketchup or tomato paste.
09 - 3/4 cup of heavy cream.
10 - Chopped fresh parsley for topping.
11 - Rice, noodles, or potatoes for serving.

# Instructions:

01 - Slice the chicken into chunks, sprinkle with salt and pepper.
02 - Cook chicken in hot butter for 2-3 minutes on each side, then set aside.
03 - Cook onions for about 5 minutes, stir in garlic and cook for 30 seconds.
04 - Add the tomato sauce and ketchup, then return the chicken. Let it simmer 5 minutes.
05 - Pour in the cream and let it simmer slowly for another 5 minutes uncovered.
06 - Serve over noodles or rice, and sprinkle fresh parsley on top.

# Notes:

01 - Classic Brazilian dish with Russian stroganoff inspiration.
02 - Keeps well in the fridge for up to 3 days.

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