Best Brazilian Chicken Stroganoff (Estrogonofe de Frango)
This is the Best Brazilian Chicken Stroganoff (Estrogonofe de Frango) you will ever make! It is creamy, full of flavor, and ready in 30 minutes, making a comforting and easy family dinner.
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Servings: 6 people
Calories: 526kcal
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)
- 0.5 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
- 1/2 cup tomato sauce or use canned diced tomatoes - remove the water and blend it in a food processor
- 1 tbsp mustard I like using dijon
- 4 tbsp ketchup
- 1 tbsp mayonnaise I use avocado oil mayonnaise
- 1.5 cups heavy cream or greek yogurt, or coconut cream
- 1 tbsp all purpose flour used as a thickening agent - optional
- 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, pepper and mayonnaise (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 them to my mini food processor 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 1/2 of the chicken and cook until browned (split chicken amount to keep the pan hot and perfectly achieve a golden crust).
- Once the chicken pieces are golden brown on one side, use a spatula to flip and cook on the other side.
- Remove to a separate bowl or plate.
- Repeat process with remaining 1/2 chicken.
- Using the same pan, heat 1 tbsp olive oil and 1 tbsp butter.
- Sauté the chopped onions and minced garlic over medium heat until translucent.
- Add the sliced mushrooms and cook for 5-6 minutes (with lid on).
- Add the flour and mix with the mushrooms. This will thicken the sauce later on.
- Add the chicken and juices back to the pan.
- Add the tomato sauce (or diced tomatoes), 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.
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
Nutrition Facts
Best Brazilian Chicken Stroganoff (Estrogonofe de Frango)
Amount per Serving
Calories
526
% Daily Value*
Fat
37
g
57
%
Saturated Fat
18
g
113
%
Trans Fat
0.2
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
12
g
Cholesterol
185
mg
62
%
Sodium
803
mg
35
%
Potassium
910
mg
26
%
Carbohydrates
10
g
3
%
Fiber
1
g
4
%
Sugar
6
g
7
%
Protein
39
g
78
%
Vitamin A
1370
IU
27
%
Vitamin C
9
mg
11
%
Calcium
69
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Rate in the comments and tag @goldenbearmama on Instagram!