Chicken Stroganoff Brazilian Style
Chicken Stroganoff Brazilian Style is delicious and quick 30 minute dinner. It's a bit different from it's Russian cousin. It’s base is a garlic flavored tomato sauce with chicken broth, mushrooms, cilantro, and half and half to give the sauce that beautiful pink-orange color. It’s served over rice, which soaks up all of the delicious sauce.
Servings 8 servings
Calories 336kcal
Ingredients
- 2 pound Chicken Breasts, boneless, skinless
- 1 teaspoon Salt
- ½ teaspoon Ground black pepper
- 2 tablespoons olive oil divided
- 1 Yellow onion, medium
- 4 Garlic Cloves, minced or 4 teaspoon garlic powder
- 8-10 oz Mushrooms, sliced
- 1 Tablespoon Dijon mustard
- 15 ounces Tomato sauce (1 can)
- 1 Tablespoon Tomato paste
- 2 cups Chicken broth or stock
- 1 Tablespoon Cornstarch
- ¾ cup Half and Half you can also use heavy cream
- ½ cup Fresh Cilantro, chopped
- 2 cups Uncooked Long Grain Rice
Instructions
Prep-Ahead Steps
- Cut the chicken breasts into 1 inch bite-size pieces and sprinkle with salt and ground black pepper. Set it aside.
- Dice the onion and mince the garlic cloves. Chop the cilantro and separate 2 tablespoons out for garnish.
- Slice the mushrooms if they’re not already sliced.
Cooking Steps
- Make the rice. Rinse the rice under water in a strainer until the water runs clear. Add to 4 cups of water with a pinch of salt and bring up to a boil. Turn the water down to a low simmer, cover and cook for 20 minutes.
- Preheat a Dutch oven or high sided large pan over medium-high heat, add olive oil, the mushrooms, and the onions. Cook for about 5-6 minutes, until the mushrooms reduce by half and the onions start to turn translucent.
- Add the garlic and chicken and cook until the chicken is completely white, no longer pink on the outside, about 8 minutes (you can cover to speed up the cooking time to 4-5 minutes)
- Add the fresh cilantro, dijon mustard, tomato sauce, tomato paste, and broth. Stir to combine and bring to a boil. Add salt and pepper according to taste. Once it begins boiling (takes about 2 minutes on med-high heat), reduce the heat to low and simmer for 5 minutes.
- Add the cornstarch to half and half or heavy cream and stir to dissolve the cornstarch. Then add to the pot and stir to combine. Simmer for a final 5 minutes so sauce can thicken.
- Serve over rice and garnish with fresh cilantro or parsley. Enjoy!
Notes
sour cream, plain or Greek yogurt, or coconut milk can be substituted for the heavy cream.
