This Brazilian Chicken Stroganoff recipe is perfect for your busy weeknight dinner. It's a blend of tender chicken and a savory, creamy sauce served with mushrooms and crispy potato sticks on a bed of rice. It's all done in just one pan and under 30 minutes. Now you know why it is a favorite in Brazil.
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I've got a whole crew at home, and getting a unanimous vote of approval on anything, especially dinner, is nothing short of a miracle. But there's something magical about the Brazilian Stroganoff recipe (estrogonofe de frango) that makes everybody like it! The chicken is tender and juicy, and the sauce is savory with a slightly sweet note. The creamy chicken blends with the rice and gets some crunch from the potato sticks, making the perfect combination. Trust me, when I say it's good, I mean my youngest son licks the plate!😂
What's even better for me, who cooks, is that this Brazilian version of stroganoff is not only delicious but also super easy to make. It's a 30-minute dish that's all done in one pan. I mean, can it get any better than that? It's my secret weapon for those hectic evenings when everyone is starving, and I need something delicious on the table ASAP.
Why You'll Love Brazilian Stroganoff
This dish earns its place as a family favorite for several reasons:
Delicious flavor: The flavor of the ketchup and mustard mingled with heavy cream, soy sauce, chicken, onion, and garlic makes for an irresistible dish.
Amazing combination of textures: You've got tender chicken and juicy mushrooms with a creamy sauce and crunchy potatoes on the side. What else could we ask for?
Easy recipe: We cook everything in just one pan, and it's ready in less than 30 minutes. It's the perfect solution for a busy weeknight.
Ingredients
- Olive oil
- Boneless, Skinless Chicken Breasts (cut into small pieces)
- Salted Butter
- Yellow Onion
- Garlic Cloves
- Ketchup
- Soy Sauce
- Yellow or Dijon Mustard
- Heavy Cream or table cream
- Salt
- Sliced Mushrooms (optional)
Possible Substitutions
Experiment with these alternatives to suit your taste:
- Butter/Olive Oil: I like to use both for a great flavor combination and to raise the smoke point when sauteeing the chicken, but you can use just one or the other if you prefer.
- Chicken breasts: Substitute with boneless, skinless chicken thighs or filet mignon.
- Ketchup: It is used in most Brazilian stroganoff recipes, but if you prefer, you can substitute it for ¼ cup of tomato sauce.
- Heavy cream: If you don't have heavy cream, table cream (also known as media crema or creme de leite) is a shelf-stable cream that perfectly replaces heavy cream.
- Mushrooms: They are part of the authentic Brazilian recipe, but you can omit them if you are not a fan.
How to Make Brazilian Chicken Stroganoff
Cut chicken breasts into thin slices and salt to taste.
Drizzle a large skillet with olive oil and heat it over medium-high heat.
Add chicken and sauté both sides until golden brown.
Push it all to the side, and over medium heat, add butter and sautee onion and garlic until translucent.
Incorporate ketchup, soy sauce, and mustard.
Lower the heat, pour heavy cream, and simmer until chicken is cooked (165ºF/74ºC).
Top Tips
- Cut chicken into thin and uniform strips or small pieces for quick and even cooking.
- Adjust salt according to preference after all ingredients have been added.
- Don't overcook the chicken. It is done when it's no longer pink inside and the juices are running clear. Temperature shouldn't go higher than 165ºF/74ºC. This will avoid dry and tough chicken pieces.
- You can use pre-minced garlic and dried chopped onion to prepare dinner even faster.
- Experiment with different mushrooms for a unique flavor, or substitute it with corn to make it kid-friendly.
Variations
You can customize your Brazilian Chicken Stroganoff and make your own version with these variations:
- Change the protein: Substitute chicken with beef for a classic Brazilian beef stroganoff.
- Pick your mushrooms: The classic version uses canned mushrooms since they're more readily available in Brazil, but fresh mushrooms like button mushrooms, crimini, or portobello are also great options.
- Serve it with vegetables: Many people don't like mushrooms, so you could serve it with corn instead. It's also delicious! My kids love it!
Serving Suggestions
Authentic Brazilian chicken stroganoff is traditionally served with white rice and crispy potato sticks (also known as shoestring potatoes). You can also make a salad or add a side of vegetables. Here are some of my recipes for you:
Storage
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop for optimal flavor, adding a little bit of water to the sauce if too thick.
FAQs
Absolutely! Substitute chicken breasts with filet mignon for a traditional Brazilian beef stroganoff experience.
There are 3 areas in the supermarket where you can find potato sticks, also known as potato strings. The first one is the canned vegetable aisle. I know it doesn't make much sense, but that's where I usually find it. The second place is the snack aisle, as I have also found it there, and the last is the international food aisle if your supermarket has this area.
More Brazilian Food for you:
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📖 Recipe / Receita
Brazilian Chicken Stroganoff
Equipment
- 1 large skillet
- 1 cutting board
- 1 Sharp knife
- measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 lb boneless, skinless chicken breasts (500 grams / about 2-3 breasts)
- 1 tablespoon salted butter
- ½ onion (diced)
- 3 garlic cloves (minced)
- 3 tablespoon ketchup
- 2 tablespoon soy sauce
- 1 tablespoon yellow or Dijon mustard
- 1 cup heavy cream (240 ml) (or one can of table cream)
- salt to taste
- 1 4oz can sliced mushrooms (optional)
Instructions
- Cut chicken breasts into thin slices and salt it to your liking.
- Drizzle a large skillet with olive oil and heat it over medium-high heat; wait until skillet is very hot and add chicken in a single layer. Don't disturb it until it starts to sear and becomes golden brown. Turn pieces over and sear the other side.
- Once both sides are seared, push all chicken strips to one side and add butter to the empty side. Add onion and garlic and saute until translucent.
- Add ketchup, soy sauce, mustard, and canned mushrooms (if using). Mix everything.
- Check if the chicken is done; if it's not, turn the heat to low, cover the pan, and let it cook until no longer pink inside, or thermometer registers 165ºF/74ºC. Add about 2-3 Tablespoons of water to help it cook, if pan is too dry.
- Once the chicken is cooked but still soft and moist, add heavy cream and bring it to a simmer, then turn off the heat and try it. Correct salt if necessary.
- Enjoy it over rice, along with some potato sticks.
Notes
- Cut chicken into thin and uniform strips or small pieces for quick and even cooking.
- Adjust salt according to preference after all ingredients have been added.
- Don't overcook the chicken. The chicken is done when it's no longer pink inside, and the juices are running clear. Temperature shouldn't go higher than 165ºF/74ºC. This will avoid dry and tough chicken pieces.
- Traditionally, Brazilians use canned mushrooms, but you can use fresh ones or omit them altogether.
Nutrition Estimate:
All nutritional information above is based on third-party calculations and should be considered estimates. Nutritional content may vary according to brands used, measuring methods, portion sizes, substitutions, optional ingredients, etc. Simple Living Recipes is not responsible for any miscalculation or misinformation in the nutrition label.
The difference between Brazilian and Russian stroganoff
The original recipe begins in 19th-century Russia, where it gained popularity as a luxurious dish among the aristocracy. Originally featuring thinly sliced beef, mustard, and sour cream, the Russian version of stroganoff had a rich and savory flavor and was mostly served over egg noodles. Over time, it found its way into Brazilian cuisine, being modified to suit local ingredients and palates.
The dish evolved into what is now known as Brazilian stroganoff in Brazil. The adaptation embraced local ingredients and preferences, incorporating elements like ketchup to add a subtle sweetness and depth to the creamy chicken and table cream instead of sour cream and broth. Table cream looks and tastes almost the same as fresh heavy cream; the main difference is that you can't whip table cream (which is a bummer), but, as a bonus, it doesn't need refrigeration. It also has a super long shelf life, making it a very convenient option.
The Brazilian version often includes chicken as the protein of choice, offering a lighter and more accessible option to the classic Russian dish. The cross-cultural journey of this dish shows the versatility of stroganoff, proving its ability to go beyond borders and adapt to diverse culinary traditions.
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Sherry Brookshire says
Thank you for this recipe. What is the best type of mustard to use?
Lilian Vallezi says
Hi Sherry!
The traditional Brazilian stroganoff uses regular yellow mustard, but you can use Dijon if you prefer.
I Hope you like it!
Lilian
Mikey says
This could well be the first time that I have cooked Brazilian food at home. It probably won't be the last time either. I hadn't had much chance to try new recipes on people with a long spell of being alone. With my parents coming over, it was high time to bust out the cooking skills again.
I needed to cook something that was not too spicy, plus I had mushrooms in the fridge that needed to be used before too long. It turned out to be a winner, with both notes of sweet and spicy in it; I used a banana ketchup that had trace amount of chilli.
How I cam across this recipe, I can not remember. All I know was that it was saved up, and the time was right to test it out. Test passed.
Lilian Vallezi says
I'm so glad you liked this recipe, Mikey!
If you'd like to try more Brazilian recipes, make sure to go to the "Brazilian recipes" section on this website. We have lots of delicious recipes from Brazil for you to try.
Thanks for your feedback!
Lilian
Jen says
Definitely want to try it!!!
Lilian Vallezi says
Thanks for stopping by! I hope you like it!
Ina J says
I was looking this up after watching 90 day fiancé lol
Lilian Vallezi says
Lol... That show is actually funny. Hope you enjoy the recipe!
Simone says
My husband and children all loved this recipe! I tried to make enough for two nights because I knew it would be a hit, but that didn’t work out. It was too delicious! Thank you, Lilian.
Lilian Vallezi says
I'm so happy to hear that your whole family liked it!! This dish is one of our favorites too!!
Camille says
Everyone in my family ate tonight! Even my picky eater, Yay!
Lilian Vallezi says
That's so great, Camille!! Thanks for trying it out!
ปั้มไลค์ says
Like!! Thank you for publishing this awesome article.
Lilian Vallezi says
You're more than welcome!
Kelllie says
Oh my goodness this is delicious!! Such a great recipe!! Thanks for sharing!! Yummy!!
Lilian Vallezi says
Thanks for your comment Kellie!! I'm so glad you liked it!! This is on my kid's favorite dishes list.