A Brazilian Culinary Journey: From My Kitchen to Yours
Learning to cook Brazilian Chicken Stroganoff was a heartfelt endeavor for me, inspired by my Brazilian husband and our shared love for his native cuisine. This dish, known as “Strogonoff de Frango” in Brazil, is a staple at our dinner table, bringing a touch of home and comfort to our meals. Brazilian cuisine is rich and diverse, with influences from indigenous, African, and Portuguese cultures, and this stroganoff is a perfect example of that fusion. It’s creamy, flavorful, and incredibly satisfying, making it a beloved dish in many Brazilian households.
Experience the Best of Brazil
What Complements Brazilian Chicken Stroganoff?
Brazilian Chicken Stroganoff is traditionally served with white rice and crispy potato sticks, which add a delightful crunch to the creamy dish. For a complete meal, consider pairing it with a fresh green salad or steamed vegetables to balance the richness of the stroganoff. Some also enjoy serving it with farofa, a toasted cassava flour mixture, for an extra layer of texture and flavor.
Tips for Making the Perfect Brazilian Chicken Stroganoff
- Choose the Right Chicken: Boneless, skinless chicken breasts are ideal for this recipe. Ensure they are cut into uniform, bite-sized pieces for even cooking.
- Mushroom Variety: While white or cremini mushrooms are traditional, feel free to experiment with other types of mushrooms for a unique twist.
- Tomato Paste Balance: The tomato paste adds richness and depth to the sauce. Adjust the sugar and balsamic vinegar to balance the acidity and sweetness to your preference.
- Cream or Coconut Milk: For a dairy-free option, coconut milk works wonderfully, adding a subtle tropical flavor that complements the dish.
- Crispy Potato Sticks: The crispy potato sticks are essential for authenticity. Make sure they are shredded thinly and fried until crispy for the perfect contrast to the creamy stroganoff. While store-bought potato sticks are convenient, making them yourself ensures the best texture and flavor. You can shred a russet potato or buy the preshredded “hash brown potatoes.”
By following these tips and serving suggestions, you can create a delicious and authentic Brazilian Chicken Stroganoff that brings the flavors of Brazil into your kitchen.
Ingredients!
Chicken Stroganoff:
- 1 Tbsp olive oil
- 2 lbs chicken breast, cut into bite-sized pieces
- 2 Tbsp butter
- 1 medium onion, diced
- 4 cloves garlic, minced
- 8 oz white or cremini mushrooms, sliced
- 6 oz tomato paste
- 1 tsp sugar
- 1 Tbsp balsamic vinegar
- 2 cups heavy cream or coconut milk
- Salt and pepper to taste
Crispy Potato Sticks:
- 1 shredded russet potato or 1 cup preshredded hash brown potatoes
- 2 Tbsp cornstarch
- Pinch of salt
Instructions :
- Season and Rest the Chicken: Season the chicken breast pieces with salt and pepper. Let them sit at room temperature for 30 minutes to allow the flavors to infuse and the chicken to reach room temperature.
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the butter. Once melted, add the diced onion and cook until translucent. Add the minced garlic and sliced mushrooms, and cook until the mushrooms are tender.
- Combine Chicken and Vegetables: Return the chicken to the skillet with the sautéed vegetables. Stir to combine.
- Prepare the Sauce: Stir in the tomato paste, sugar, and balsamic vinegar, and cook for a few minutes until well combined. Gradually add the heavy cream or coconut milk, stirring continuously.
- Simmer: Let the mixture simmer on low heat for about 10-15 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
- Make the Crispy Potato Sticks: While the stroganoff is simmering, prepare the crispy potato sticks. Shred the russet potato and coat with cornstarch and a pinch of salt. Fry in hot oil until golden brown and crispy. Drain on paper towels. Alternatively, you can use store-bought potato sticks, but making them yourself adds a fresh, homemade touch.
Bom Apetite!
Explore More Brazilian Recipes:
If you enjoyed this Brazilian Chicken Stroganoff and are looking for more delicious Brazilian recipes, check out my Brazilian Carrot Cake recipe. This delightful dessert is a perfect way to end your meal on a sweet note!
Brazilian Chicken Stroganoff
Equipment
- 1 large saute pan/pot
- 1 box grater if shredding your own potatoes
Ingredients
Chicken Stroganoff:
- 1 Tbsp olive oil
- 2 lbs chicken breast cut into bite-sized pieces
- 2 Tbsp butter
- 1 medium onion diced
- 4 cloves garlic minced
- 8 oz white or cremini mushrooms sliced
- 6 oz tomato paste
- 1 tsp sugar
- 1 Tbsp balsamic vinegar
- 2 cups heavy cream or coconut milk
- Salt and pepper to taste
Crispy Potato Sticks:
- 1 shredded russet potato or 1 cup preshredded hash brown potatoes or buy premade potato sticks
- 2 Tbsp cornstarch
- Pinch of salt
Instructions
- Season and Rest the Chicken: Season the chicken breast pieces with salt and pepper. Let them sit at room temperature for 30 minutes to allow the flavors to infuse and the chicken to reach room temperature.
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the butter. Once melted, add the diced onion and cook until translucent. Add the minced garlic and sliced mushrooms, and cook until the mushrooms are tender.
- Combine Chicken and Vegetables: Return the chicken to the skillet with the sautéed vegetables. Stir to combine.
- Prepare the Sauce: Stir in the tomato paste, sugar, and balsamic vinegar, and cook for a few minutes until well combined. Gradually add the heavy cream or coconut milk, stirring continuously.
- Simmer: Let the mixture simmer on low heat for about 10-15 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
- Make the Crispy Potato Sticks: While the stroganoff is simmering, prepare the crispy potato sticks. Shred the russet potato and coat with cornstarch and a pinch of salt. Fry in hot oil until golden brown and crispy. Drain on paper towels. Alternatively, you can use store-bought potato sticks, but making them yourself adds a fresh, homemade touch.
