Yoribang
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Estrogonofe de Frango

A creamy Brazilian chicken stroganoff with mushrooms, ketchup, and a little mustard, served over rice with potato sticks.

Serves 4

Prep 15 min

Cook 25 min

Estrogonofe de Frango
Photo: Sandip Bhattacharya from Toronto, Canada, CC BY 2.0, via Wikimedia Commons
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Ingredients

  • 1.5 lb boneless chicken breast, cut in strips
  • 1 teaspoon salt
  • 2 tablespoons oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 2 tablespoons ketchup
  • 1 tablespoon Dijon mustard
  • 1/2 cup chicken stock
  • 3/4 cup heavy cream
  • Potato sticks and white rice, to serve

Steps

  1. Step 1. Season the chicken. Cook in the oil over medium-high heat for 6 minutes until browned and cooked through. Remove.

  2. Step 2. Cook the onion for 4 minutes. Add the garlic and mushrooms and cook for 6 minutes.

  3. Step 3. Stir in the ketchup, mustard, and stock and simmer 3 minutes.

  4. Step 4. Return the chicken, add the cream, and warm through for 3 minutes (165°F). Serve with rice and potato sticks.

Where this recipe comes from

Yoribang Brazilian recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of Brazilian dishes. Tapioca flour, cassava flour, palm oil (dendê), and passion fruit pulp are sold at Latin or international grocery stores. Brazilian meals often pair rice and beans with a meat, greens, and a farofa.