Brazilian Chicken Stroganoff

 

Have you ever gone on the Internet with one mission in mind, only to end up getting so sidetracked that hours later you can’t even remember what you originally went online for?  I do it all the time. It’s frustrating, but it’s also so rewarding. It’s usually during these times that you make the most amazing discoveries and find things that you probably would have never found otherwise. That’s how I came across this recipe, one sidetracked click led to another, which led to another until I happened upon this gem. And, I do mean gem. OMG, I can’t even begin to tell you how amazing this stroganoff is. The fact that it is made with chicken, rather than beef, is what originally attracted my attention. But, after trying this recipe, the taste won me over. Unlike your typical stroganoff, the texture of the sauce is different, it’s thinner, more soupy than creamy. But, it is intended to be served with rice, not noodles, so that’s a good thing. The rice absorbs the sauce and soaks up all the flavor. There’s not a lot of ingredients involved, yet the combination of ingredients work so well together. The chicken is so moist and tender, it literally dissolves in your mouth. This is one of those recipes where each step of preparation adds another layer of flavor. One taste of this dish and you won’t be asking, “Where’s the beef?” Instead, you’ll exclaim, “Who cares, bring on the chicken!” 

Wash and pat dry the chicken. Trim of excess fat. Cut into 2-inch cubes (as pictured above). Season with salt and pepper.

Chop onion. Mince garlic. Clean and slice mushrooms. Chop cilantro (or parsley, if substituting).

In large pot, or Dutch oven, heat 3 Tablespoons oil over medium-high heat. Sauté the cubed chicken, until all liquid is absorbed and chicken pieces are browned on all sides. Transfer to a platter and set aside.

Lower the heat to medium and wait until the pan reduces in temperature. Then add 1 Tablespoon of oil and the onions. (If you add the onions right away, they brown too quickly before softening.) Cook, stirring occasionally, until they soften, about 3 minutes. Add the garlic and cook until soft and fragrant, about 1 minute. 

Return the cooked chicken to the pan. Pour in the wine and let cook until completely absorbed.  Stir in the tomato sauce and the chicken stock. 

Cook, partially covered (see photo below), over medium-low heat for at least 45 minutes (or longer if you wish. I cooked mine longer and it just made it that much more flavorful).

Meanwhile, in large skillet, over medium heat, add the remaining 2 Tablespoons olive oil and the butter. When butter has melted, add the mushrooms and cook until they are browned and tender. Remove from heat and set aside. 

After the chicken mixture has cooked for at least 45 minutes, add the mushrooms, heavy cream, Dijon mustard and cilantro. Taste and add more salt and pepper, as necessary. Let simmer until heated through. Remove from heat and serve.

Serve with rice. As a variation, it can be served with pasta, but I think the rice adapts better with the sauce, as it is more absorbent. If serving with pasta, I'd recommend substituting sour cream or yogurt for the heavy cream, to get a thicker sauce. Apparently, it’s also customary to serve this dish with shoestring potatoes in Brazil.

 
BRAZILIAN CHICKEN STROGANOFF
Source: Denise Browning, From Brazil to You.org
Posted by:  www.meldingmagic.com

 
INGREDIENTS:

• 2 to 2-1/2 pounds boneless, skinless, chicken breast (about 3 breasts)
• Salt and freshly ground black pepper, to taste
• 6 Tablespoons olive oil, divided
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 1/2 cup dry white wine (I used Chardonnay)
• 1/2 cup tomato sauce
• 2-1/2 cups chicken stock, or broth
• 2 Tablespoons butter
• 16 ounces white button mushrooms, cleaned and sliced
• 3/4 cup heavy cream (can substitute sour cream, plain or Greek yogurt or coconut milk)
• 1 Tablespoon Dijon mustard
• 1/4 cup chopped cilantro (can substitute chopped parsley)

DIRECTIONS:

1. Wash and pat dry the chicken. Cut into 2-inch cubes. Season with salt and pepper.
2. In large pot, or Dutch oven, heat 3 Tablespoons oil over medium-high heat. Sauté the cubed chicken,
    until all liquid is absorbed and chicken pieces are browned on all sides. Transfer to a platter and set
    aside.
3. Lower the heat to medium and wait until the pan reduces in temperature. Then add 1 Tablespoon of
    oil and the onions. Cook, stirring occasionally, until they soften, about 3 minutes. Add the garlic and
    cook until soft and fragrant, about 1 minute. Return the cooked chicken to the pan. Pour in the wine
    and let cook until completely absorbed.  Stir in the tomato sauce and the chicken stock. Cook, partially
    covered, over medium-low heat for at least 45 minutes, longer if desired.
4. After the chicken mixture has cooked for at least 45 minutes, add the mushrooms, heavy cream, Dijon
    mustard and cilantro. Taste and add more salt and pepper, as necessary. Let simmer until heated
    through. Remove from heat and serve immediately.
5. Serve with rice. As a variation, it can be served with pasta, but I think the rice adapts better with the
    sauce, as it is more absorbent. Apparently, it’s also customary to serve this dish with shoestring
    potatoes in Brazil.