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!