Stuck in a weeknight dinner rut and need something seriously comforting and fast? This Brazilian chicken stroganoff is your ticket out, promise. It’s creamy, savory, ridiculously easy, and comes together quicker than you can say “Mamma mia!” – perfect for those nights when you’re juggling homework, hungry little ones, and maybe trying to remember where you left your coffee cup. It’s become one of our family’s favorite comfort meals, right up there with some other top Brazilian chicken recipes we adore.
What is Brazilian Chicken Stroganoff?
So, what makes this Brazilian chicken dish different from the stroganoff maybe your grandma used to make? While the classic Russian version often relies on sour cream, the Brazilian take, or strogonoff de frango as it’s called there, usually features creme de leite (table cream) and gets a flavor boost from tomato paste, sometimes mushrooms, onions, and maybe even a little corn or peas snuck in. It’s a beloved dish in Brazil, often served at family gatherings. I first tried it years ago at a friend’s house here in Portland, and I was hooked! It’s comfort food with a sunny, global twist. While recipes vary, many sources highlight these key differences; I found a great breakdown discussing variations in stroganoff preparations over at Olivia’s Cuisine when exploring different takes on the dish.
Why This Recipe Works
Okay, confession time: I adore this Brazilian chicken stroganoff because it ticks all the boxes for a busy mom. It’s lightning fast (seriously, under 30 minutes!), uses mostly pantry staples, and it’s incredibly kid-friendly. Even my picky eater cleans his plate when this is on the menu – I’ve tweaked it slightly over the years to achieve maximum kid approval without sacrificing flavor. It’s one of those reliable weeknight heroes, much like its equally delicious cousin, my go-to Brazilian beef stroganoff recipe, which is fantastic when you’re craving red meat. Plus, who doesn’t love a creamy, dreamy sauce coating tender chicken? It’s pure comfort in a bowl.
Ingredients
What You’ll Need
Here’s what you need to pull off this deliciousness. Don’t stress about perfection – cooking should be fun!
- 1.5 lbs Boneless, Skinless Chicken Breasts or Thighs: Cut into bite-sized pieces. Thighs add extra flavor!
- 1 Salt + Pepper: To taste. Don’t be shy!
- 2 tbsp Olive Oil: For sautéing. I swear by DeLallo olive oil for pretty much everything – it just tastes right. It’s the same trusty bottle I grab when making my Brazilian chicken marinade.
- 1 Medium Onion: Finely chopped. Yellow or white works great.
- 2 Cloves Garlic: Minced. Or more, if you’re a garlic fiend like me!
- 8 oz Cremini Mushrooms: Sliced. Adds that lovely earthy flavor.
- 2 tbsp Tomato Paste: This is key for that Brazilian touch!
- 1/4 cup Dry White Wine or Chicken Broth: To deglaze the pan (fancy talk for scraping up the yummy bits!).
- 1 cup Heavy Cream or Brazilian Table Cream (Creme de Leite): For luxurious creaminess.
- 2 tbsp Ketchup: Yep, ketchup! It adds a subtle tang and sweetness common in Brazilian versions.
- 1 tbsp Worcestershire Sauce: For that savory depth.
- Optional: 1/2 cup Frozen Peas or Corn: Thawed. Adds a pop of color and sweetness – my kids love the corn!
- Fresh Parsley: Chopped, for garnish. Makes it look pretty!
Ingredient Swaps
Got dietary needs or missing something? No worries!
- Gluten-Free: This recipe is naturally gluten-free! Just double-check your Worcestershire sauce brand.
- Dairy-Free: Swap the heavy cream for full-fat coconut milk or a dairy-free heavy cream alternative for a still creamy chicken stroganoff recipe. The flavor will shift slightly but still be delicious. This kind of swap works beautifully in other creamy sauces too, much like in my favorite Alfredo sauce recipe.
- No Mushrooms? Leave ’em out! It’ll still be fantastic.
- No Wine? Chicken broth works perfectly fine.
Step-by-Step Instructions
Alright, put on some Sinatra (or maybe some samba?), pour a glass of something nice, and let’s do this! This easy Brazilian chicken stroganoff recipe comes together fast.
- Prep the Chicken: Pat the chicken pieces dry and season generously with salt and pepper. This helps them brown nicely.
- Sauté Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken in a single layer (work in batches if needed – don’t crowd the pan!). Cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken and set aside.
- Sauté Veggies: Add the chopped onion to the same skillet (add a touch more oil if needed). Cook until softened, about 3-4 minutes. Add the minced garlic and sliced mushrooms, cooking until mushrooms release their liquid and start to brown, another 5 minutes.
- Build the Flavor Base: Stir in the tomato paste and cook for 1 minute until it darkens slightly. Pour in the white wine (or broth) and scrape up any browned bits from the bottom of the pan. Let it bubble and reduce slightly.
- Make it Creamy: Reduce heat to low. Stir in the heavy cream (or creme de leite), ketchup, and Worcestershire sauce. Simmer gently – don’t let it boil rapidly!
- Combine and Finish: Return the cooked chicken (and any accumulated juices) to the skillet. If using, stir in the thawed peas or corn. Let it heat through for a couple of minutes until the sauce is warmed and slightly thickened. Taste and adjust seasoning (more salt? pepper?). This step makes it perfect for quick weeknight dinners, and the rich sauce is why it belongs among the top sauce recipes on rotation in my kitchen.
- Serve: Ladle the Brazilian chicken stroganoff over fluffy white rice and top generously with shoestring potatoes (batata palha – a classic Brazilian pairing!) and fresh parsley. Buon appetito!
Ways to Enjoy Brazilian Chicken Stroganoff
This stuff is versatile, y’all!
- Classic Style: Serve it piping hot over fluffy white rice – the traditional Brazilian way.
- Potato Chip Crunch: Don’t skip the batata palha (matchstick potato chips)! Sprinkle generously on top right before serving for amazing texture. Find them in Latin markets or some grocery stores.
- Pasta Night Twist: Spoon it over egg noodles or your favorite pasta shape.
- Baked Potato Filling: Stuff it inside a fluffy baked potato for a super hearty meal.
- Low-Carb Option: Serve over cauliflower rice or zucchini noodles. It’s one of those Brazilian chicken dishes that adapts beautifully. You could even serve a scoop alongside that Brazilian beef stroganoff recipe for a fun “surf and turf” vibe!
Time-Saving Tips
Shortcuts
- Prep Ahead: Chop the onion, garlic, and mushrooms the night before or morning of. Store in airtight containers in the fridge.
- Pre-Cooked Chicken: Use leftover cooked chicken or shredded rotisserie chicken! Just add it in step 6 with the sauce to heat through.
- Frozen Onions: Use pre-chopped frozen onions to save a step (and maybe some tears!).
Pro Tips
- Don’t Crowd the Pan: Brown the chicken in batches if necessary. This ensures it sears nicely instead of steaming. It’s a tip my nonna always emphasized for getting great flavor in meat dishes.
- Taste and Adjust: Always taste the sauce before serving. Does it need more salt? A pinch more Worcestershire? A squeeze of lime? Trust your palate! This authentic strogonoff de frango benefits from that final taste test.
- Simmer Gently: Once you add the cream, keep the heat low to prevent the sauce from breaking or curdling.
Storage and Freezing Tips
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Keep it fresh!
- Freezer: You can freeze it, but dairy-based sauces can sometimes separate upon thawing. If freezing, let it cool completely, transfer to a freezer-safe bag or container, removing as much air as possible. Freeze flat for up to 1 month. Thaw overnight in the fridge and reheat gently, stirring well. You might need to add a splash of cream or broth to restore the texture.
Brazilian Chicken Stroganoff (Strogonoff de Frango)
Equipment
- Large Skillet or Dutch Oven
- Knife
- Cutting Board
- Measuring spoons
- Measuring Cups
- Spoon/Spatula for Stirring
Ingredients
- 1.5 lbs Boneless Skinless Chicken Breasts or Thighs, cut into bite-sized pieces
- Salt + Pepper to taste
- 2 tbsp Olive Oil
- 1 Medium Onion finely chopped
- 2 Cloves Garlic minced
- 8 oz Cremini Mushrooms sliced
- 2 tbsp Tomato Paste
- ¼ cup Dry White Wine or Chicken Broth
- 1 cup Heavy Cream or Brazilian Table Cream Creme de Leite
- 2 tbsp Ketchup
- 1 tbsp Worcestershire Sauce Check label for Gluten-Free if needed
- ½ cup Frozen Peas or Corn thawed (Optional)
- Fresh Parsley chopped (for garnish)
- Batata Palha Shoestring Potatoes, for serving (Classic pairing!)
Instructions
- Prep the Chicken: Pat the chicken pieces dry and season generously with salt and pepper.
- Sauté Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken in a single layer (work in batches if needed). Cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken and set aside.
- Sauté Veggies: Add chopped onion to the same skillet (add more oil if needed). Cook until softened (3-4 mins). Add minced garlic and sliced mushrooms; cook until mushrooms release liquid and brown (5 mins).
- Build the Flavor Base: Stir in tomato paste and cook for 1 minute. Pour in white wine (or broth), scraping up browned bits. Let bubble and reduce slightly.
- Make it Creamy: Reduce heat to low. Stir in heavy cream (or creme de leite), ketchup, and Worcestershire sauce. Simmer gently, do not boil rapidly.
- Combine and Finish: Return cooked chicken (and any juices) to the skillet. Stir in optional thawed peas or corn. Heat through for a couple of minutes until sauce is warmed and slightly thickened. Taste and adjust seasoning.
- Serve: Ladle over fluffy white rice. Top generously with shoestring potatoes (batata palha) and fresh parsley.
Notes
Frequently Asked Questions
Q1: What makes Brazilian stroganoff different?
Brazilian stroganoff typically uses table cream (creme de leite) instead of sour cream, includes tomato paste for color and tang, and often incorporates ketchup and Worcestershire sauce. It’s a unique, creamy, and savory take on the classic!
Q2: What is traditionally served with Brazilian chicken stroganoff?
The most traditional pairing is fluffy white rice and a generous topping of batata palha (shoestring potato sticks) for crunch! It’s a non-negotiable in many Brazilian households.
Q3: Can I make Brazilian chicken stroganoff without heavy cream?
Absolutely! You can substitute full-fat coconut milk for a dairy-free option, or even try evaporated milk or a dairy-free cream alternative. The consistency might be slightly different, but it will still be a delicious, creamy chicken stroganoff recipe. Check out the notes on swaps in my Alfredo sauce recipe for more ideas on handling cream substitutions.
Q4: How to store leftover Brazilian chicken stroganoff?
Cool it completely, then pop it in an airtight container in the fridge for up to 3 days. Reheat gently to maintain that luscious sauce texture.
Q5: Is this similar to other Brazilian chicken recipes?
While it shares the chicken element, Brazilian chicken stroganoff is quite unique with its creamy tomato-based sauce. It’s different from grilled dishes or stews you might find among other Brazilian chicken recipes stroganoff isn’t the only star, but it’s definitely one of the most popular comfort foods! You can explore more options in my roundup of top Brazilian chicken dishes.
Final Thoughts
There you have it – a little taste of Brazil, whipped up right in your own kitchen, probably faster than you thought possible! This Brazilian chicken stroganoff is proof that weeknight meals can be exciting, easy, and get rave reviews from the whole family (even the tiny critics). I hope this brings some warmth and deliciousness to your table. Let me know if you give it a try or put your own spin on it in the comments below – I love hearing how recipes evolve in your kitchens! It pairs perfectly with simple steamed veggies or maybe even some crusty bread to sop up that amazing sauce. Enjoy!
