Brazilian
Gluten freeStrogonoff de frango
Creamy chicken stroganoff
Strogonoff de frango: Brazilian chicken in a creamy tomato and mushroom sauce, served with white rice and crisp potato sticks
Brazil adopted Russia's stroganoff and made it its own: strogonoff de frango is everyday family food in São Paulo, Rio and all over the country, cooked for weeknight dinners and Sunday lunch and served with fluffy white rice and a pile of crunchy potato sticks (batata palha) on top. Strips of chicken are seared, then simmered in a pink, gently tangy sauce of tomato, ketchup, mustard and mushrooms, finished with cream. It is mild, so children love it. The common mistake is boiling the sauce after adding the cream: it can split and turn grainy. Stir it in at the end over a low heat. The chicken is done when no pink remains and the thickest piece reaches 74 °C. Chef's tip: brown the chicken in two batches in a very hot pan; the golden bits on the bottom dissolve into the sauce and give it real depth.
- Prep
- 10 min
- Cook
- 20 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 640 kcal
Ingredients
- 1 ½ lb boneless chicken breasts or thighscut into strips
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp sunflower oil
- ⅔ oz butter
- 1 onionfinely chopped
- 2 garlic clovescrushed
- 7 oz button mushroomssliced
- ¾ cup tomato passata
- 3 tbsp tomato ketchup
- 1 tbsp yellow mustard
- ¾ cup single cream
To serve
- 1 ⅓ lb cooked white ricehot
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Method
0/6 doneStep 1: Season 1 ½ lb boneless chicken breasts or thighs with 1 tsp salt and ½ tsp black pepper.
Step 2: Heat 2 tbsp sunflower oil in a large frying pan over a high heat. Brown the chicken in two batches, 3–4 minutes each, until golden. Set aside.
8 minStep 3: Lower the heat to medium, add ⅔ oz butter and 1 onion and cook for 4 minutes until soft. Add 2 garlic cloves and 7 oz button mushrooms and cook 3 minutes until the mushrooms release their liquid.
7 minStep 4: Stir in ¾ cup tomato passata, 3 tbsp tomato ketchup and 1 tbsp yellow mustard, return the chicken and its juices, and simmer for 5 minutes, until the chicken reaches 165°F in the thickest piece.
5 minStep 5: Turn the heat to low and stir in ¾ cup single cream. Warm through for 1–2 minutes without letting it boil. Taste for salt.
2 minStep 6: Serve over 1 ⅓ lb cooked white rice and scatter 2 ⅞ oz potato sticks (batata palha), gluten-free on top at the table, so they stay crunchy.
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 46 g
- Carbs
- 48 g
- Fat
- 28 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does strogonoff de frango take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of onion?
- 2 shallots per onion.
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