Monday, July 1, 2013

Brazilian Chicken Stroganoff (Estroganofe de frango)

An unique and delicious way to make Stroganoff, Brazilian Style. It will turn out fairly thin, but thickens as it cools.


2 lbs chicken breast, cut into 1-inch cubes
2 Tbs butter
1 onion, chopped
2-3 cloves garlic, minced
1/2 lb mushrooms, sliced
1/2 cup chicken broth (or water plus buillon)
2 TBS Ketchup
2 TBS tomato paste
1 1/2 TBS dijon mustard (or regular mustard)
1/4 tsp ground nutmeg
1/4 tsp oregano (opt)
salt/pepper as needed
1 can Media Crema/table cream (found in hispanic food isle at Walmart and other stores)
shoestring potato fries/stix


In large pan, heat butter and saute onion for a few minutes. Add garlic and mushrooms and saute for a few more minutes. Add the chicken and broth and turn down heat to medium. Cook for about 10 minutes, or until the chicken is cooked through. Add the Ketchup, tomato paste and the rest of the spices (but NOT the table cream) and cook for a few more minutes. Remove from heat and add the table cream. The table cream should never be boiled. Serve over rice with the shoestring potato fries on top (or crumpled potato chips).

No comments: