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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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner, Main Course
Cuisine Brazilian, Fusion, South American
Servings 6 servings
Calories 425 kcal

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
Make-Ahead Instructions:
  • 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
Variations:
  • 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
Keyword Brazilian Comfort Food, Chicken Stroganoff, Creamy Chicken, Easy Dinner, South American Cuisine