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Brazilian Chicken Stroganoff

Rated as 3.8 out of 5 Stars

"Delicious. This is a typical Brazilian comfort dish. We would eat this at least once a month at my house. Kids love it. Serve with white rice and potato stix."
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Ingredients

52 m servings 440 cals
Original recipe yields 4 servings

Directions

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  1. Heat 2 tablespoons olive oil in a skillet over medium-low heat. Place onions to the skillet; cook and stir until the onions are soft, 5 to 7 minutes. Add mushrooms and garlic; cook and stir until mushrooms are soft, 7 to 10 minutes. Pour the mushroom mixture into a bowl.
  2. Heat 1 tablespoon olive oil in the skillet over medium-high heat. Place chicken in the skillet; cook until the chicken is golden brown and no longer pink in the center, 7 to 10 minutes per side. Stir the mushroom mixture in with the chicken and season with salt and pepper. Add tomatoes; cook and stir until tomato juice begins to simmer, 5 to 7 minutes. Stir in table cream; simmer until flavors are combined, 1 to 3 minutes.

Footnotes

  • Cook's Notes:
  • Canned mushrooms can be substituted for fresh mushrooms.
  • Table cream can usually found by the evaporated milk at the supermarket. If you can't find it you can also use heavy cream but beat it until you get a harder consistency.
  • You can flambe the chicken with cognac which gives it a nice taste, I never have cognac so I don't.
  • Shredding the chicken after cooking it can be substituted for slicing it.

Nutrition Facts


Per Serving: 440 calories; 28.7 g fat; 14.4 g carbohydrates; 28.4 g protein; 73 mg cholesterol; 366 mg sodium. Full nutrition

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Reviews

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This is a great simple to make dish. I had no idea that so few ingredients can make such a delicious meal. I used sour cream.

I used sour cream and added a teaspoon of cayenne and it turned out great!

I liked this as a nice creamy tomato chicken dish. I used bone in chicken thighs, and a sprinkle of paprika...just a personal preference. Simmered longer to reduce the tomato sauce before adding...