Brazilian Chicken Stroganoff (Estrogonofe de Frango)

5 from 1 vote

Brazilian Chicken Stroganoff made with tender chicken and a creamy tomato sauce. An easy comfort food recipe perfect for weeknight dinners or guests.

Print Recipe Pin Recipe

Prep Time:15

Cook Time:25

Total Time:40

Course: Main Course

Cuisine: Brazilian

Keyword: Brazilian, Chicken, creamy, stroganoff

Servings: servings

Calories: 22901kcal

Author: Claudia Genschow

Video

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.

Nutrition