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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 become my go-to dish when I want to wow friends without spending forever in the kitchen.
My Favorite Pick
This Brazilian twist on Stroganoff has turned into my top choice 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 sweetness and tanginess, turning ordinary chicken into an exotic feast.
Shopping List
- Chicken: 450g of tender fillets cut into bite-sized chunks.
- Tomato sauce: 200ml of whatever brand you enjoy for a tasty foundation.
- Ketchup: 2 tablespoons for that distinctive sweet touch.
- Garlic: 2 good-sized cloves that'll make your kitchen smell amazing.
- Cream: 120ml for that heavenly smoothness.
- Onion: 1 medium one, thinly sliced.
- Butter: 2 tablespoons for extra flavor.
- Salt and pepper: Add however much you like.
- Fresh parsley: A generous handful for brightness.
Cooking Magic
- Getting Chicken Just Right
- First, I brown my seasoned chicken pieces in hot butter until they're golden on all sides, about 2-3 minutes per side.
- Flavor Foundation
- Using the chicken drippings, I soften my onion until it's see-through, then toss in the garlic for its wonderful aroma.
- My Special Sauce
- I mix in tomato sauce and ketchup, put the chicken back in, and let everything mingle for about 5 minutes.
- Smooth Finishing Touch
- I pour in the cream and let it simmer a bit more so all flavors blend perfectly.
- Time to Eat
- I serve it over steaming rice or pasta with a sprinkle of fresh parsley on top.
My Cooking Tips
I often throw in some golden mushrooms for extra yumminess. When I'm watching calories, I swap in evaporated milk instead. Splurging on San Marzano tomatoes really takes the sauce to another level.
What Goes Well With It
Nothing beats those crunchy Brazilian potato sticks called batata palha for texture contrast with the creamy sauce. Fragrant rice or fresh pasta work great too, plus a green salad on the side for freshness.
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Saving For Later
I keep any 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 minute. A quick warmup on low heat or in the microwave makes it taste freshly made again.
Frequently Asked Questions
- → What makes this different from classic stroganoff?
- Unlike the beef-based classic, this version uses chicken and adds tomato sauce. It’s creamier and is usually served with rice instead of pasta.
- → Can I use other chicken cuts?
- Absolutely, boneless thighs work great too. They’re juicier but take a bit longer to cook compared to chicken breasts.
- → How can I make the sauce richer?
- Opt for heavy cream instead of lighter options. You could also stir in some extra cream towards the end for added richness.
- → What sides go well with this dish?
- It’s traditionally served with white rice or sautéed potatoes. Steamed green veggies or a fresh green salad are nice additions too.
- → How should I store leftovers?
- Store in the fridge for up to 3 days. Reheat gently over medium heat, adding a splash of cream if the sauce thickens too much.