Creamy Brazilian Chicken Stroganoff

Chicken & Seasonings

• 1 kg boneless skinless chicken breast, cut into bite-sized cubes
• 1 medium yellow onion, finely diced
• 2 fresh garlic cloves, minced
• 1 tbsp unsalted butter
• 1 tbsp extra-virgin olive oil
• 1 tsp salt and freshly ground black pepper to taste

Velvety Sauce

• 1/2 cup tomato sauce or tomato passata (120ml)
• 2 tbsp tomato ketchup
• 1 tbsp yellow or Dijon mustard
• 1 tbsp Worcestershire sauce (optional depth)
• 1 cup sliced canned button mushrooms / champignons, drained (100g)
• 2 boxes heavy table cream / media crema or heavy cream (400g / 14 oz total)

Cooking the Chicken

1. 1

   Season chicken breast cubes with salt, black pepper, and minced garlic.

2. 2

   Heat butter and olive oil in a deep skillet or wide saucepan over high heat.

3. 3

   Add chicken cubes in batches so they sear and brown evenly without steaming in excess moisture.

4. 4

   Once golden on all sides, add the diced onion and sauté for 2 minutes until tender and translucent.

Simmering the Velvety Sauce

1. 5

   Stir in tomato sauce, ketchup, mustard, and Worcestershire sauce. Cook on medium heat for 3 minutes to allow flavors to meld.

2. 6

   Add sliced mushrooms and stir gently.

3. 7

   Lower heat to the absolute minimum (or turn off the flame completely) and fold in the heavy table cream.

4. 8

   Stir gently until you achieve a luscious, glossy, pinkish-orange cream sauce. Never boil after adding the cream to prevent curdling.

5. 9

   Taste, adjust salt if needed, and serve steaming hot alongside fluffy white rice and crispy shoestring potatoes (batata palha).