Description
This Brazilian Chicken Stroganoff is ultra-creamy comfort food with a sunny twist. Tender strips of chicken simmer in a silky sauce of mushrooms, tomato, cream, and Worcestershire, creating a rich, slightly tangy flavor that’s classic to Brazilian kitchens. Served over fluffy white rice, it’s cozy, crowd-pleasing, and weeknight-fast.
Ingredients
Scale
- 1 lb (450 g) chicken breast, cut into thin strips
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 tablespoon tomato paste
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Cooked white rice, for serving
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté for 3–4 minutes, until softened and translucent.
- Stir in the minced garlic and sliced mushrooms. Cook for 4–5 minutes, stirring occasionally, until the mushrooms are tender and any released liquid has mostly evaporated.
- Increase the heat to medium-high and add the chicken strips to the skillet in an even layer. Season with salt and pepper.
- Cook the chicken for 5–7 minutes, stirring occasionally, until lightly browned and cooked through with no pink remaining.
- Stir in the tomato paste and cook for about 1 minute, coating the chicken and vegetables to deepen the flavor.
- Pour in the chicken broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook for 5 minutes to slightly reduce the sauce.
- Reduce the heat to low. Stir in the heavy cream until fully combined, and let the stroganoff heat through gently for 2–3 minutes, without boiling, until the sauce is smooth and velvety.
- Taste and adjust seasoning with more salt and pepper if needed.
- Serve the Brazilian Chicken Stroganoff hot over cooked white rice and garnish with chopped fresh parsley.
Notes
- Slice the chicken into even, thin strips so it cooks quickly and stays tender in the sauce.
- Let the mushrooms cook long enough to release their moisture and brown slightly for a deeper, savory flavor.
- Keep the heat low once the cream is added—gentle warming prevents the sauce from splitting or becoming grainy.
- Season in layers: a little salt and pepper when browning the chicken, then adjust again at the end.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 portion (about 1 cup stroganoff with rice, ¼ of recipe)
- Calories: 450 kcal (estimated)
- Sugar: 4 g (estimated, from onions, cream, and tomato paste)
- Sodium: 740 mg (estimated, varies with broth and Worcestershire)
- Fat: 30 g (estimated)
- Saturated Fat: 15 g (estimated)
- Unsaturated Fat: 13 g (estimated)
- Trans Fat: 0 g
- Carbohydrates: 16 g (estimated, without rice)
- Fiber: 1 g (estimated)
- Protein: 30 g (estimated)
- Cholesterol: 145 mg (estimated)
Keywords: Brazilian chicken stroganoff, creamy chicken, stovetop chicken, easy weeknight dinner, rice and chicken, mushroom chicken, comfort food