Carioca Chicken Picadinho
A comforting Brazilian classic from the streets of Rio de Janeiro — tender chicken strips bathed in a velvety carrot cream sauce. Quick to pull together and deeply satisfying, it's the kind of weeknight dinner the whole family will ask for again.
🛒 Ingredients
6 servings
- 1 kg (2.2 lb) chicken breast, cut into strips
- Salt to taste
- 2 tablespoons unsalted butter
- 1 tablespoon Worcestershire sauce
- 1 can (400 g) tomato sauce
- 4 medium carrots, boiled until tender
- 2 tablespoons all-purpose flour
- 1 cup (250 ml) whole milk
- 200 ml heavy cream
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Directions
- 1
Season the chicken strips with salt and Worcestershire sauce. Let them rest for 10 minutes to absorb the flavours.
- 2
Melt the butter in a large skillet over medium-high heat. Cook the chicken until golden brown on all sides.
- 3
Add the tomato sauce, stir well, and simmer over low heat for 10 minutes.
- 4
In a blender, combine the boiled carrots, flour, and milk. Blend until completely smooth.
- 5
Pour the carrot cream into the skillet with the chicken. Stir over medium heat until the sauce thickens, about 5 minutes.
- 6
Remove from heat and fold in the heavy cream. Taste and adjust seasoning.
- 7
Serve immediately with steamed white rice and crispy potato sticks.
💡 Chef's Tip
For an extra silky sauce, strain the blended carrot cream through a fine-mesh sieve before adding it to the pan. This dish tastes even better reheated the next day.
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Same category — Poultry
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