Brazilian chicken stroganoff or strogonoff de frango Brasileiro is one of my favorite childhood dishes to make and eat! Juicy chicken is cooked in a tomato and cream based sauce with lots of garlic, peppers and onions. This traditional Brazilian chicken stroganoff recipe is extremely flavorful and just thinking about it makes my mouth water. I serve it with homemade Brazilian Rice and a simple side salad which is absolutely to die for. So the next time you’re craving some real Brazilian food, do yourself a favor and make this strogonoff de frango right at home! Finish the meal off with some dessert like this delicious Passion Fruit Mousse (Mousse de Maracuja) and make it a Brazilian night to remember!
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Brazilian food is so exotic and packed with flavor. And I’m not just saying that because I’m Brazilian and grew up eating it. As a kid, my friends would beg my mom to make some of their favorite Brazilian meals. This traditional Brazilian chicken strogonoff recipe is no exception to that. Top it off with some shoestring potato sticks (batata palha) and you will definitely fall in love on the first bite!
Making The Perfect Brazilian Style Strogonoff
- Chicken – I used boneless chicken breasts for this recipe but you can also use thighs or even bone in chicken.
- Tomato Sauce – Use a good quality tomato sauce for this recipe.
- Heavy Cream – The heavy cream will soften the acidity in the tomato sauce and make a delicious cream based strogonoff sauce that’s flavorful and satisfying.
- Garlic Cloves – Brazilians love garlic! This ingredient is self explanatory.
- Onion – Saute the onion with the garlic to add flavor to the sauce.
- Red Pepper – I love using red bell pepper for this recipe because it adds just a little bit of sweetness to the dish.
- Mushrooms – This ingredient is optional but I have to add mushrooms to my Brazilian chicken strogonoff.
- Red Wine Vinegar – Tenderize the chicken by marinating it in red wine vinegar and spices before cooking it.
- Granulated Garlic, Ground Black Pepper & Salt – Season the chicken before cooking because bland chicken is a major NO for Brazilians.
- Shoestring Potato Sticks (Batata Palha) – Top the Brazilian chicken strogonoff with these potato sticks for a little crunchy texture at the end.
These are all the ingredients you will need to make strogonoff de frango Brasileiro.
Mix the chicken together with the onions, peppers and garlic.
Add the mushrooms and mix them in with the chicken, onions, garlic and diced red peppers.
Add the tomato sauce and bring it to a boil. Reduce the heat and simmer making sure the sauce thickens quite a bit before adding the heavy cream.
Add the heavy cream and let the sauce simmer and thicken.
How To Make Brazilian Chicken Strogonoff
- First, start by cutting the chicken breasts into 1 inch cubes.
- Season the chicken with red wine vinegar, salt, ground black pepper and granulated garlic. Set it aside for now.
- Next, chop and dice the red pepper and onion. Mince the garlic cloves.
- Chop the mushrooms if they’re not already chopped.
- In a large pan over medium high heat, add olive oil.
- Once the olive oil is heat, add the red pepper and onion. Saute until the onions are translucent.
- Add the minced garlic cloves and saute for just 20-25 seconds. You don’t want to burn the garlic so lower the heat if you need to.
- Immediately add the chicken and mushrooms and cook until the chicken is completely white. This may take about 5-7 minutes. Stir everything together throughout the cooking process.
- Add the tomato sauce and water and bring it to a boil. Add salt to the sauce according to taste. Once it begins boiling, reduce the heat to low and simmer. Make sure to stir as needed.
- Once the chicken is completely cooked through, add the heavy cream or creme de leite. Continue simmering on low for another 5-7 minutes or until the sauce has thickened up.
- Finally, top with shoestring potato sticks (batata palha) and serve over Brazilian Rice for the ultimate Brazilian feast!
What Kind of Mushrooms Should I Use?
I used regular white mushrooms for this Brazilian chicken strogonoff recipe. However, you can get fancy if you’d like and use a gourmet blend or any other kind of mushroom you prefer.
Storing Suggestions
Leftovers should be store in an air tight container in the refrigerator for up to 5 days. I do not recommend freezing Brazilian chicken strogonoff because the sauce is cream based and usually does not freeze well. Before storing the leftovers, make sure the food is at room temperature. Never refrigerate hot food.
Tips & Variations
- If you don’t have red wine vinegar to marinate the chicken in, you can use lemon, lime or even white vinegar. The purpose of using the vinegar is to tenderize the meat.
- Creme de leite works very well for this traditional dish but you can also use regular heavy cream.
- Shoestring potato sticks (batata palha) can sometimes be hard to find depending on where you live. You can also purchase them right here. I recommend getting the extra fina for extra thin potato sticks.
- If you don’t like mushrooms, simply omit them. Plenty of Brazilians make their strogonoff without the mushrooms. It all comes down to personal preference.
Brazilian Chicken Strogonoff
Ingredients
- 1 lb bonless chicken breasts
- 12 oz mushrooms
- 2 tbsp red wine vinegar
- 3 tsp granulated garlic or to taste
- 1/2 tsp ground black pepper or to taste
- 3 tsp salt or to taste
- 1 red bell pepper chopped and diced
- 1/2 onion chopped and diced
- 4 garlic cloves minced
- 3 tsp olive oil
- 15 oz tomato sauce
- 1/2 cup water
- 1 cup heavy cream
- shoestring potato sticks for garnishing
- parsley for garnishing
Instructions
- First, start by cutting the chicken breasts into 1 inch cubes.
- Season the chicken with red wine vinegar, salt, ground black pepper and granulated garlic. Set it aside for now.
- Next, chop and dice the red pepper and onion. Mince the garlic cloves.
- Chop the mushrooms if they’re not already chopped.
- In a large pan over medium high heat, add olive oil.
- Once the olive oil is heat, add the red pepper and onion. Saute until the onions are translucent.
- Add the minced garlic cloves and saute for just 20-25 seconds. You don’t want to burn the garlic so lower the heat if you need to.
- Immediately add the chicken and mushrooms and cook until the chicken is completely white. This may take about 5-7 minutes. Stir everything together throughout the cooking process.
- Add the tomato sauce and water and bring it to a boil. Add salt according to taste. Once it begins boiling, reduce the heat to low and simmer. Make sure to stir as needed.
- Once the chicken is completely cooked through, add the heavy cream or creme de leite. Continue simmering on low for another 5-7 minutes or until the sauce has thickened up.
- Finally, top with shoestring potato sticks (batata palha) and serve over Brazilian Rice for the ultimate Brazilian feast!
Notes
- If you don’t have red wine vinegar to marinate the chicken in, you can use lemon, lime or even white vinegar. The purpose of using the vinegar is to tenderize the meat.
- Creme de leite works very well for this traditional dish but you can also use regular heavy cream.
- Shoestring potato sticks (batata palha) can sometimes be hard to find depending on where you live. You can also purchase them right here. I recommend getting the extra fina for extra thin potato sticks.
- If you don’t like mushrooms, simply omit them. Plenty of Brazilians make their strogonoff without the mushrooms. It all comes down to personal preference.