Creamy Brazilian Chicken (Print Version)

# Ingredients:

01 - Fresh parsley, chopped, for topping.
02 - Two tablespoons of butter or oil of choice.
03 - 1 cup of onion, finely diced.
04 - A can (425g) of tomato sauce.
05 - About 700-900g of skinless, boneless chicken breasts, cut into chunks.
06 - Roughly 3/4 cup of heavy cream.
07 - 1 tablespoon of tomato paste or a squirt of ketchup.
08 - 1 teaspoon of kosher salt.
09 - Half a teaspoon of ground black pepper.
10 - 3 garlic cloves, minced.
11 - Serve with rice, noodles, or potatoes.

# Instructions:

01 - Slice up the chicken breasts into smaller pieces, then season with pepper and salt.
02 - Sear the chicken chunks in a hot skillet with butter for about 2–3 minutes on both sides. Set them aside.
03 - Sauté the onion for five minutes. Stir in the garlic and cook for another 30 seconds.
04 - Return the chicken to the skillet, pour in the tomato sauce, and mix with the tomato paste. Let it simmer for about five minutes.
05 - Pour in the cream, stir well, and let it cook uncovered for another five minutes.
06 - Dish it up with noodles or rice and sprinkle freshly chopped parsley on top.

# Notes:

01 - This is a classic Brazilian dish inspired by Russian stroganoff.
02 - Keep it refrigerated for up to three days.

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