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Strogonoff de Frango

Serves 4 to 6 Entree chicken, Poultry

Strogonoff de Frango

Strogonoff de Frango has found its way into many Brazilian homes, a comforting staple often enjoyed at family gatherings and casual dinners. Born from the marriage of Russian influences and Brazilian tastes, this dish is a beloved part of everyday life. Home cooks cherish its simplicity, preparing it with a practiced hand and an eye for generous portions.

Expect a creamy, savory experience where tender chicken mingles with earthy mushrooms and a subtle tang from ketchup. The cream binds everything together, creating a luscious texture that coats the palate. Seasoned to taste with fine sea salt and black pepper, this dish invites you to serve it warm and shared.

Ingredients

  • 700 gchicken breast
  • 200 gmushrooms
  • 200 mlcream
  • 2 tbspketchup
  • 1onion
  • to tastefine sea salt and black pepper

Method

  1. Begin by cutting the 700 g chicken breast into bite-sized cubes. Pat the pieces dry with a paper towel to ensure they brown properly. Season the chicken generously with fine sea salt and black pepper. In a large skillet, heat 2 tablespoons of oil over medium-high heat. Once the oil shimmers, add the chicken in a single layer. Let it cook without stirring until the underside is golden brown, about 3-4 minutes. Turn the pieces to brown the other side, ensuring the chicken is cooked through and no longer pink in the center.
  2. While the chicken is cooking, thinly slice 1 onion and 200 g of mushrooms. Once the chicken is browned, remove it from the skillet and set aside. In the same skillet, add the sliced onion and mushrooms. Cook over medium heat, stirring occasionally, until the onions are translucent and the mushrooms are tender and have released their moisture, about 5-7 minutes. The onions should be soft and slightly golden, and the mushrooms should have a deep, earthy aroma.
  3. Return the browned chicken to the skillet with the onions and mushrooms. Stir in 2 tablespoons of ketchup, mixing well to coat the chicken and vegetables. Pour in 200 ml of cream, stirring to combine all the ingredients. Allow the mixture to come to a gentle simmer, which will help the flavors meld together.
  4. If the sauce appears too thin, continue to simmer until it thickens to your desired consistency. Stir occasionally to prevent sticking. Taste the sauce and adjust the seasoning with more fine sea salt and black pepper if needed. The sauce should be creamy and flavorful, coating the chicken and vegetables nicely.
  5. To finish, you may sprinkle some freshly chopped herbs like parsley for a burst of color and freshness, although this is optional. Serve the Strogonoff de Frango hot, ideally with a side of rice or crispy potato sticks, inviting everyone to gather around the table and enjoy this comforting Brazilian dish.
Cover of Authentic Brazilian Cuisine
From the cookbook

Authentic Brazilian Cuisine

This recipe is from Authentic Brazilian Cuisine by Yassine Sbiti — the Brazilian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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