Brazilian Chicken Stroganoff, known as Estrogonofe de Frango, is a creamy chicken dish simmered in a rich tomato-based sauce and traditionally served over white rice with crispy shoestring potatoes. It’s comforting, slightly tangy, and one of Brazil’s most beloved family meals.
Growing up in Brazil, we ate rice and beans almost every single day. That was our foundation — simple, everyday comfort food. But every once in a while, my grandmother would make stroganoff… and it always felt special.
Brazilian stroganoff isn’t everyday food. It’s the “something different” meal. The one that makes everyone hover around the stove. The one you serve when cousins are coming over or when you just want to break the routine.
The sauce is what makes it unique. Instead of sour cream like the Russian version, we use whipping cream along with ketchup, mustard, and Worcestershire sauce. It creates a creamy, savory, slightly sweet flavor that’s unmistakably Brazilian.
And the way we eat it matters just as much as the sauce.
It’s always spooned over fluffy white rice and topped with crispy batata palha (potato sticks). The combination of creamy sauce, soft rice, and crunchy potatoes is what makes this dish unforgettable.
If you’ve never had Brazilian food before, this is such a good place to start.
And if you love this recipe, make sure to check out my Brazilian Beef Stroganoff, Brazilian Chicken Pot Pie (Empadão) and Chicken Croquettes (Coxinhas) — two more comforting classics that always feel like home.
What Makes Brazilian Stroganoff Different?
Brazilian stroganoff was inspired by the classic Russian version, but it evolved beautifully once it made its way to Brazil.
Instead of sour cream, we use whipping cream — which creates a smoother, less tangy sauce. We also add ketchup and mustard, which might surprise you at first… but trust me. That slight sweetness and acidity are exactly what make Brazilian stroganoff taste like Brazilian stroganoff.
Why You’ll Love This Recipe
- ✔ Creamy, cozy, and packed with flavor
- ✔ Made with simple pantry ingredients
- ✔ Family-friendly (even picky eaters love it)
- ✔ Ready in about 35 minutes
- ✔ Feels special but is easy enough for a weeknight
This is one of those meals that tastes like you worked much harder than you did. And if you’re serving guests? It’s guaranteed to impress.
How to Serve It (The Traditional Way)
The classic Brazilian way is non-negotiable in my opinion:
- Fluffy white rice
- Crispy shoestring potatoes (batata palha)
- Creamy stroganoff spooned generously over top
The contrast between creamy sauce + soft rice + crispy potatoes is what makes this dish unforgettable.
What Is Batata Palha (And Where to Find It)
Batata palha are thin, crispy shoestring potatoes that are traditionally served on top of Brazilian stroganoff. They add crunch and are a signature part of the dish — not just a garnish.
You can usually find batata palha at Brazilian grocery stores or international markets. If you live in Canada, many Brazilian online markets deliver nationwide.
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Make-Ahead Tips
This is a great recipe for entertaining because you can:
- Prepare it a few hours in advance. Store it in your fridge.
- Gently reheat it just before serving
- Keep it warm on very low heat, stirring occasionally
The flavors actually deepen as it sits.
Storage & Reheating
Because this dish is cream-based, proper storage matters.
Refrigerator:
Store in an airtight container for up to 3 days.
Reheating:
Reheat gently on the stovetop over low heat, stirring often. You can add a splash of cream or milk if the sauce thickens too much.
Microwave works too — just heat in short intervals and stir between each one.
Freezing:
I don’t recommend freezing this recipe. Cream-based sauces tend to separate once thawed.
Troubleshooting Tips
My sauce is too thin. What happened?
It likely just needs a few more minutes to simmer. Let it gently bubble until thickened. The sauce naturally reduces as it cooks.
My sauce is too thick.
Add a splash of cream to loosen it up.
Can I skip the brandy?
Yes. The dish will still be delicious. The alcohol cooks off, but if you prefer to omit it, no problem.
Can I add mushrooms?
Absolutely. Mushrooms are traditional — I just personally prefer mine without.
Can I use table cream (media crema or creme de leite)?
Yes!
A Little Taste of Brazil
Brazilian food is all about comfort and gathering around the table. This dish isn’t fancy — it’s familiar. It’s the kind of recipe that fills your kitchen with the best smells and brings everyone back for seconds.
If you’ve never tried a Brazilian dish before, this is the perfect place to start.
And if you grew up eating it? I hope this version tastes like home.
Frequently Asked Questions (FAQs):
Yes! you can also make it with beef or even mushrooms for a vegetarian version.
Brandy adds a unique flavor to the dish, but if you prefer to omit it, you can do so. The dish will still be delicious.
Yes, you can use canned mushrooms if fresh ones are not available. Just make sure to drain and rinse them before adding them to the dish.
While rice and shoestring potatoes are traditional accompaniments, you can also serve it with egg noodles, mashed potatoes, or steamed vegetables, depending on your preferences.
The Russian version I believe uses sour cream. Since sour cream is not readily available in Brazil it is typical to use whipping cream/heavy cream instead.
Typically, simmering the sauce for about 10 minutes should suffice to achieve the desired thickness. However, if you find yourself feeling a bit impatient, here’s a trick you can try: create a slurry by mixing 1 teaspoon of cornstarch with a small amount of whipping cream, then add this mixture to your pan. It will thicken the sauce, but honestly, I don’t believe it’s necessary. My recommendation would be to exercise a touch more patience and allow your sauce to naturally thicken as it cooks
yes you can substitute that for whipping cream
Yes, you can substitute that for whipping cream.
Since this has whipping cream I do not recommend it.
This lasts for about 2-3 days if kept in an airtight container inside your fridge. You can reheat it in your microwave or use a small saucepan to reheat any leftovers.
glad you asked! yes! let me know if you would like me to post a recipe.
If you live in Canada you can order it from brazilianmarket.ca and they deliver it to your doorstep. (There are no affiliate links in this post, this is just what I use).
Brazilian Chicken Stroganoff (Estrogonofe de Frango)
Equipment
- 1 large bowl
- 1 large skillet
- 1 kitchen tongs or silicone spatula
Ingredients
- 700g boneless skinless chicken breasts approx. 1.5lbs
- 1/2 small onion finely chopped
- 3 cloves garlic
- 1/3 cup tomato passata or 1 ½ tablespoons tomato paste
- 1½ Tablespoon ketchup
- 1 Tablespoon Dijon mustard
- 1½ Tablespoon Worcestershire sauce
- 1½ Tablespoons brandy or whiskey optional
- 1½ cups whipping cream
- Olive oil as needed
- Salt and freshly ground black pepper to taste
Instructions
- Cut the chicken breast into 2.5cm cubes or strips and place them in a large bowl. Season them with salt. Keep them at room temperature while you prepare the rest of the ingredients.700g boneless skinless chicken breasts
- Peel and finely chop the onion and mince the garlic cloves.1/2 small onion, 3 cloves garlic
- Heat a large skillet over medium-high heat and add a drizzle of olive oil. Working in batches, cook the chicken in a single layer. Let it cook undisturbed for a few minutes so it develops light golden color, then turn and cook just until done. The chicken should be cooked through and lightly browned, but not deeply browned — overcooking at this stage can make it dry.
- Transfer the cooked chicken to a plate. Repeat with the remaining chicken, adding more oil as needed. Once all the chicken is cooked, set it aside while you prepare the sauce.
- Reduce the heat of the pan and add another tablespoon of olive oil. Add the chopped onion, season with a pinch of salt, and sauté until it becomes translucent, about 3 minutes. Use this time to scrape the bottom of the pan to release any flavorful bits.
- Add the garlic and sauté for 1 more minute to release its fragrance.
- Stir in the tomato sauce, Worcestershire sauce, mustard, ketchup, and brandy mixing thoroughly to let the alcohol evaporate.1/3 cup tomato passata, 1½ Tablespoon ketchup, 1 Tablespoon Dijon mustard, 1½ Tablespoon Worcestershire sauce, 1½ Tablespoons brandy or whiskey
- Return the browned chicken to the pan, Add the whipping cream, and mix well. Season with salt and pepper to taste. Let it simmer over medium heat for about 10 minutes, stirring occasionally, until it thickens.1½ cups whipping cream
- Serve hot, traditionally with white rice and shoestring potatoes.
Notes
- Don’t overcook the chicken. Cook just until it’s cooked through and lightly golden before removing it from the pan. It will finish cooking in the sauce. Over-browning at this stage can make chicken breast dry.
- Tomato paste substitution: If needed, you can substitute the 1½ tablespoons of tomato paste with ¼ cup tomato passata. The sauce will be slightly lighter in flavor and a bit thinner.
- Brandy (conhaque) is optional. It adds depth and warmth, but the recipe will still be delicious without it.
- Optional mushrooms: Add 200 g mushrooms (about 7 oz or ½ pound), sliced. Stir them into the sauce during the last 2–3 minutes of cooking, just until tender.
Turned out great!
Yay!!! Glad you liked it 🙂