Creamy Brazilian-Style Chicken Stroganoff (Estrogonofe de Frango)
This authentic Brazilian Chicken Stroganoff transforms the classic Russian dish into a beloved South American comfort food. Tender chunks of chicken breast are enveloped in a rich, creamy mushroom sauce made distinctively Brazilian with the addition of table cream (creme de leite) and tomato sauce. Unlike its European counterpart, this version is lighter and tangier, typically served over white rice with crispy potato sticks (batata palha) for a delightful textural contrast. This 30-minute meal brings the warm, inviting flavors of Brazilian home cooking to your kitchen.
Equipment
- Large skillet or sauté pan (12-inch/30cm)
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Medium bowl
- Wooden spoon or spatula
- Rice cooker or medium pot
Ingredients
Meat
- 2 pounds Chicken breasts boneless, skinless, cut into 1-inch cubes [900g]
Produce
- 1 large Onion finely diced (about 1½ cups) [240g]
- 4 cloves Garlic minced
- 8 ounces Button mushrooms sliced [225g]
- 2 tablespoons Fresh parsley chopped [30g], plus more for garnish
Dairy
- 1 cup Heavy cream or table cream (creme de leite) [240ml]
- 2 tablespoons Butter [30g]
Condiments
- 1/2 cup Tomato sauce [120ml]
- 1 tablespoon Worcestershire sauce [15ml]
Baking & Spices
- 2 tablespoons All-purpose flour [16g]
- 1 to taste Salt
- 1 to taste Black pepper
Oils & Vinegars
- 2 tablespoons Vegetable oil [30ml]
For Serving
- 3 cups White rice cooked [600g]
- 1 cup Potato sticks batata palha [50g]
Instructions
Prepare the Chicken
- Season chicken cubes with salt and black pepper.
- Heat vegetable oil in a large skillet over medium-high heat.
- Cook chicken in batches for 4-5 minutes until golden brown. Remove to a plate and set aside.
Make the Sauce
- In the same pan, melt butter over medium heat.
- Add onions and cook for 3-4 minutes until softened.
- Add garlic and cook for 1 minute until fragrant.
- Add mushrooms and cook for 5-6 minutes until they release their moisture.
- Sprinkle flour over vegetables and cook for 1 minute, stirring constantly.
- Add tomato sauce and Worcestershire sauce, stirring to combine.
- Gradually stir in heavy cream, cooking until sauce starts to thicken (about 2-3 minutes).
- Return chicken to the pan and simmer for 5 minutes until heated through.
- Stir in fresh parsley and adjust seasoning to taste.
Serving
- Serve hot over white rice.
- Top generously with potato sticks.
- Garnish with additional parsley if desired.
Notes
Chef’s Tips:
- Use room temperature cream to prevent curdling
- For extra flavor, marinate chicken in Worcestershire sauce for 30 minutes before cooking
- If sauce becomes too thick, thin with chicken broth or water
- The authentic Brazilian version uses table cream (creme de leite), but heavy cream makes a good substitute
- Can be made up to 2 days ahead and stored in the refrigerator
- Reheat gently on stovetop, adding a splash of cream or broth if needed
- Add potato sticks just before serving to maintain crispiness
- Add bell peppers for extra color and flavor
- Use mixed mushrooms for more complex flavor
- For a lighter version, substitute half-and-half for heavy cream
- Add 1/2 cup white wine before the cream for extra depth
Notes:
- Lighter Alternatives: Swap heavy cream with half-and-half or a plant-based alternative like coconut cream for a lighter version.
- Ingredient Substitutions: Substitute white wine for Worcestershire sauce to add depth; for a dairy-free option, use coconut milk instead of cream.
- Storage Instructions: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating Tips: Reheat on the stovetop over low heat, adding a splash of broth or cream to keep the sauce creamy and prevent it from drying out.
- Fresh Ingredients: Use fresh parsley and mushrooms for the best flavor, and try to source high-quality chicken for the tenderest results.
Quick Tips:
- Thickening the Sauce: If the sauce is too thin, simmer uncovered for a few extra minutes or add an extra tablespoon of flour.
- Improving Texture: Cook the chicken in batches to avoid overcrowding the pan and ensure it browns evenly.
- Crispier Topping: Add the potato sticks right before serving to keep them crispy.
Side Dish Suggestions:
- Vegetables: Pair with steamed or roasted vegetables like broccoli or carrots for a healthy side.
- Salads: Serve with a light green salad dressed with olive oil and lemon for a refreshing balance.
- Pasta: Alternatively, serve this dish over cooked pasta instead of rice for a different texture.
Nutritional Benefits:
- Chicken: Rich in protein, supporting muscle growth and repair.
- Mushrooms: Provide essential vitamins like B and D, along with antioxidants.
- Garlic & Onion: Contain anti-inflammatory and immune-boosting compounds.
- Rice: Offers a good source of carbohydrates for energy.
Serving Suggestions:
- Portion Sizes: Serve about 1 cup of stroganoff per person along with ½ cup of rice.
- Presentation Tips: Garnish each plate with fresh parsley and a generous sprinkle of crispy potato sticks for added texture and a pop of color.
- Beverages: Pair with a crisp white wine like Sauvignon Blanc or a light beer to balance the richness of the dish.
Meal Prep Tips:
- Make Ahead: The chicken and sauce can be made ahead of time and stored for up to 2 days in the refrigerator. Just reheat and add the potato sticks before serving.
- Advance Prep: Dice the onions and garlic, slice the mushrooms, and cube the chicken the night before to save time.
- Storage: Cook the rice ahead of time and store it separately in the fridge. Reheat by steaming or microwaving.
Customization Ideas:
- Vegetarian: Swap chicken for chickpeas or firm tofu for a plant-based option.
- Gluten-Free: Use gluten-free flour to thicken the sauce.
- Dairy-Free: Replace cream with a dairy-free option like coconut cream or almond milk.
Frequently Asked Questions:
- Can I use a different type of cream?
Yes, you can use half-and-half for a lighter option or a plant-based cream like coconut cream if you’re dairy-free. - What can I use instead of potato sticks?
Try crushed crackers or toasted breadcrumbs for a similar crunch if you can’t find potato sticks. - Can I freeze the leftovers?
Yes, you can freeze the chicken stroganoff (without the potato sticks) for up to 2 months. Reheat gently and add fresh potato sticks when serving. - Can I make this ahead of time?
Absolutely! The dish can be made up to 2 days in advance, just wait to add the crispy potato sticks until serving.
Recipe Success Tips:
- Room Temperature Cream: Always use room temperature cream to prevent curdling when you add it to the sauce.
- Batch Cooking the Chicken: Avoid overcrowding the pan when cooking the chicken; this helps achieve a golden-brown sear.
- Adding Fresh Herbs Last: Stir in fresh parsley just before serving to keep its flavor vibrant.
- Simmer, Don’t Boil: When thickening the sauce, simmer gently to avoid breaking the cream and keep the sauce smooth.
- Add Potato Sticks Last: For the best crispy texture, top with potato sticks right before serving.
