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Brazil, Americas

Strogonoff de Frango (Brazilian Chicken Stroganoff)

A Brazilian home dish of chicken simmered in a ketchup, mustard and cream sauce, served with rice and potato sticks.

ServingsServes 2
Total cooking time35 min
DifficultyEasy

Method

  1. Wash the rice and put it in a 16 cm pot with the water. Boil over high heat for , then cover and cook over low heat for .

    Add in this stepRice 140 gWater for the rice 200 ml

    high heat→low heat

  2. Cut the chicken into 2 cm pieces and season with salt. Heat the oil in a 24 cm pan and fry the chicken over medium-high heat for until golden on the outside.

    Add in this stepChicken breast or thigh 300 gSalt ½ tspCooking oil 1 tbsp

    medium-high heat

  3. Add the onion, garlic and sliced mushrooms and fry over medium heat for until the onion is translucent.

    Add in this stepOnion ½Garlic (chopped) 2Button mushrooms 100 g

    medium heat

  4. Add the ketchup, mustard and passata and simmer over medium-low heat for until the chicken is fully cooked. The chicken must reach at least 75°C inside.

    Add in this stepKetchup 2 tbspMustard 1 tspTomato passata 80 ml

    medium-low heat

  5. Add the cream, heat over low heat for and season with pepper. Turn off the heat just before it boils so the cream does not split. Serve with rice and potato sticks.

    Add in this stepSingle cream (or whipping cream) 100 mlBlack pepper to tasteThin potato sticks (crisps) 40 g

    low heat

Cook's tip

If the sauce boils hard after adding the cream, it splits. Add the potato sticks just before eating so they stay crisp.

Cooking it at camp

With a two-burner stove you can make the rice and the sauce at the same time. With one burner, cook the rice first and wrap the pot in a towel to keep it warm. Shelf-stable UHT cream is handy instead of fresh cream.