Creamy Brazilian Chicken Stroganoff
This beloved Brazilian comfort classic brings together tender chicken cubes smothered in a rich, velvety sauce of mustard, ketchup, and cream. It comes together in under 30 minutes and is guaranteed to please the whole table. Serve it over fluffy white rice with crispy potato sticks for the full Brazilian experience.
🛒 Ingredients
8 servings
- 2 lb (1 kg) boneless, skinless chicken breast, cut into cubes
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons mustard
- 2 tablespoons ketchup
- 12 oz (340 g) tomato paste
- 1¾ cups (400 ml) heavy cream
- 2 tablespoons margarine or unsalted butter
- 5 tablespoons water
- Salt to taste
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Directions
- 1
Season the chicken cubes with minced garlic and salt. Set aside for 10 minutes to marinate.
- 2
In a pressure cooker or large heavy-bottomed pan, melt the margarine over medium heat. Sauté the chopped onion until golden and translucent.
- 3
Add the seasoned chicken and cook for about 5 minutes, stirring occasionally, until lightly browned on all sides.
- 4
Stir in the mustard, ketchup, and tomato paste, mixing well to coat the chicken evenly.
- 5
Pour in the water and simmer over medium-low heat for 5 more minutes, uncovered.
- 6
Add the heavy cream and stir gently until the sauce is smooth and creamy. Taste and adjust seasoning.
- 7
Serve hot over white rice, topped generously with crispy potato sticks.
💡 Chef's Tip
Full-fat heavy cream gives the silkiest sauce. A dash of Worcestershire sauce added when browning the chicken deepens the flavour beautifully.
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Same category — Poultry
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