This is the Best Brazilian Chicken Stroganoff (Estrogonofe de Frango) you will ever make! It is creamy, flavorful, and ready in 40 minutes, making a comforting and easy family dinner.
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Brazilian Version of Chicken Stroganoff
The classic version of stroganoff is a Russian dish using beef, sour cream, and a brown mushroom sauce. The original recipe became popular worldwide. However, every country has its own variations. This recipe is my favorite Brazilian version of this classic hearty food; it is made with chicken, tomatoes, and heavy cream for the most beautiful orange color. It is served over rice and garnished with batata palha (the Brazilian version of shoestring potato chips) on top.
Reasons to Love this Brazilian Chicken Stroganoff (Estrogonofe de Frango) Recipe
- Quick and easy to make: Made in one pan, perfect for the busiest weeknight dinners.
- Baby, toddler, and kid-friendly: You can quickly cook for the family and adapt it for babies (see recipe notes).
- Flavorful and comforting: If you like to have a few easy dishes on your dinner rotations, this is perfect!
- Freezes well: You can cook the best Brazilian stroganoff (estrogonofe de frango) without adding the heavy cream and freeze it for up to 3 months. Then, defrost and add the creamy sauce.
Ingredients to Make Brazilian’s Traditional Stroganoff Recipe
- Chicken: Use chicken breasts or thighs cut into small cubes.
- Mushrooms: These are optional in the Brazilian version of Stroganoff, but my family loves eating fresh mushrooms, and it is a great way to add some veggies to this dish. I love cooking with baby bella mushrooms! You may also use other varieties of fresh mushrooms or canned.
- Olive oil and Butter: For sautéing the onions, garlic, mushrooms, and chicken.
- Onions and Garlic cloves: For added flavor. If you do not have garlic cloves, you can use garlic powder (see recipe notes for adjusted quantities).
- Tomatoes: You can use tomato sauce or diced canned tomatoes (tomate pelado).
- Mustard: For added flavor. I like using Dijon mustard; it is milder than other types and adds the perfect amount of spices.
- Ketchup: Yes, ketchup is a must in this recipe. Some may argue that it is unhealthy, but there are good options, and it adds the classic traditional flavor to this Brazilian dish. You may leave it out or substitute it with tomato paste for babies. But, after removing the baby’s portion, add it for the rest of the family!
- Heavy cream: To add creaminess to the dish, I like using the good old heavy cream (creme de leite fresco, or crème fraiche), but you can also use media crema (Brazilian canned version).
- Fresh parsley or cilantro: I love using fresh cilantro to garnish for a bright, fresh flavor.
- Salt and black pepper: Skip for babies under 12 months old. You can prepare the dish, separate the baby’s portion, and continue with seasoning for the rest of the family.
Step-by-Step Instructions
Prepping:
- Cut the chicken breasts or thighs into bite-sized pieces (about 0.5 inches). Season with salt and pepper (leave the seasoning as the last step when cooking for babies <12m of age, as we will remove the baby’s portion without adding salt).
- Wash and slice the mushrooms.
- Chop the onions and garlic. I like adding them to my mini food chopper for a quicker process, or you may chop the onions and use minced garlic.
- Chop the parsley or cilantro.
Cooking:
- In a large pan, heat 1 tbsp of butter and 1 tbsp olive oil over medium-high heat.
- Once very hot, add the chicken pieces and cook until browned.
- Once the chicken pieces are golden brown on one side, use a spatula to flip and cook on the other side. Remove some of the liquid from the pan to a bowl if needed.
- Remove the chicken to a separate bowl or plate.
- Using the same pan, heat the remaining olive oil and butter.
- Sauté the chopped onions and minced garlic over medium heat until translucent.
- Add the sliced mushrooms and cook for about 5-6 minutes.
- Add the chicken back to the pan.
- Add the diced tomatoes (or tomato sauce), mustard, ketchup and cook for about 5 minutes.
- Add the heavy cream, adjust salt and pepper. Simmer uncovered for about 5-6 minutes until the sauce has thickened.
Recipe Tips
- If using a large pan, you can add all the chicken pieces together and spread them, making sure they do not overlap. If your pan is small, you need to do this in batches.
- Once the chicken is added to the hot buttered pan, do not touch it until it is browned on the bottom (about 5-6 minutes). If you keep mixing, the chicken pieces will not achieve a golden brown color (which adds a lot of flavor to the dish).
- If serving this dish to babies, you may remove the baby’s portion before adding the mustard and ketchup (as some may contain added sugars), add to a smaller pan, and finish it separately.
Tools Needed
- Large deep skillet.
- Large bowl
Serving Suggestions and Substitutions
There are different ways to serve this Brazilian chicken stroganoff (estrogonofe de frango). These are my favorite ones!
- Over white rice with potatoes (batata palha).
- Over egg noodles with potatoes (batata palha).
- Over mashed potatoes.
For my 7-month-old baby, I served over a rice + quinoa mixture, mashed the mushrooms, and added steamed broccoli.
Substitutions:
- Chicken breasts: You can use chicken thighs instead.
- Ketchup: You can use tomato paste if desired.
- Heavy cream: You can use crème fraiche, media crema, coconut milk, or Greek yogurt (for a healthier version).
Storage Instructions
Refrigerator: You can refrigerate this Brazilian Chicken Stroganoff for up to 3 days in the fridge. To reheat, microwave until it reaches the desired temperature.
Freezer: You can freeze this dish for up to 3 months. Leave the heavy cream out before freezing. Once defrosted and hot, you can add the cream for the best results.
Frequently Asked Questions
Yes, absolutely! This very popular dish in Brazil is served over white rice. However, it is delicious over noodles (as the beef version is typically served in the United States).
Yes! You can make this dish in its entirety and store in the fridge to enjoy over the course of the week! Or, you can leave the heavy cream out, freeze it for up to 3 months! After defrosted, add the heavy cream.
Absolutely! You can use more fresh mushrooms to substitute the chicken, or add any other veggies you like.
Some recipes call for corn starch or flour to thicken the sauce. However, I think it is not necessary. If you follow the steps in this recipe, the heavy cream when heated for 5-6 minutes will be thick and creamy enough.
🥣Recipe
If you make this recipe, I would love to read your comments below!
Best Brazilian Chicken Stroganoff (Estrogonofe de Frango)
Equipment
- 1 Large Skillet
- 1 Bowl
- 1 Food processor optional
Ingredients
- 2.2 lbs chicken breast or thighs
- 2 tbsp olive oil extra virgin (or use avocado oil)
- 2 tbsp butter divided (unsalted if serving to babies)
- 1 lb mushrooms use between 1/2 and 1 lb to your liking
- 1 onion medium
- 4 garlic cloves or use 1.5 tsp of garlic powder
- 400 g diced tomatoes canned (tomate pelado) or use tomato sauce (tomatoes + water)
- 1 tbsp mustard I like using dijon
- 2 tbsp ketchup or tomato paste
- 1.5 cups heavy cream or greek yogurt, or coconut cream
- 1 tsp salt omit if serving to babies (or season after taking baby's serving)
- 1/4 tsp pepper
- 1/4 cup parsley to garnish (optional)
Instructions
Prepping
- Cut the chicken breasts or thighs into bite-sized pieces (about 0.5 inch). Season with salt and pepper (leave the seasoning as the last step when cooking for babies <12m of age as we will remove the baby’s portion without any salt added).
- Wash and slice the mushrooms.
- Chop the onions and garlic. I like adding themto my mini food processor for a quicker process, or you may chop the onions anduse minced garlic.
- Chop the parsley or cilantro.
Cooking
- In a large pan, heat 1 tbsp of butter and 1 tbspolive oil over medium-high heat.
- Once very hot, add the chicken pieces and cookuntil browned.
- Once the chicken pieces are golden brown on oneside, use a spatula to flip and cook on the other side.
- Remove to a separate bowl or plate.
- Using the same pan, heat the remaining olive oiland butter.
- Sauté the chopped onions and minced garlic overmedium heat until translucent.
- Add the sliced mushrooms and cook for about 5-6minutes.
- Add back the chicken to the pan.
- Add the diced tomatoes (or tomato sauce),mustard, ketchup and cook for about 5 minutes.
- Add the heavy cream, adjust salt and pepper. Simmeruncovered for about 5-6 minutes until the sauce has thickened.
Notes
- If using a large pan, you can add all the chicken pieces together and spread them, making sure they do not overlap. If your pan is small, you need to do this in batches.
- Once the chicken is added to the hot buttered pan, do not touch it until it is browned on the bottom (about 5-6 minutes). If you keep mixing, the chicken pieces will not achieve a golden brown color (which adds a lot of flavor to the dish).
- If serving this dish to babies, you may remove the baby’s portion before adding the mustard and ketchup (as some may contain added sugars), add to a smaller pan and finish it separately.
Nutrition
Other kid-friendly Brazilian Recipes You May like:
Ficou delicioso este prato.