(Estrogonofe de Frango)
Brazilian Chicken Stroganoff is one of the most common everyday dishes in Brazil. It’s not a festive recipe, but a reliable one — practical, quick, and widely familiar. It appears frequently in family lunches, casual dinners, and even simple celebrations, usually served with white rice and crispy potatoes.
The Brazilian version differs significantly from its European origins. It is creamier, milder, and adapted to ingredients that are easy to find. Over time, it became a staple of home cooking rather than a restaurant dish, evolving into countless variations depending on availability and routine.
This simplified version reflects how the dish is most often prepared today, especially outside Brazil: straightforward, flexible, and designed for real kitchens.
About this dish
In Brazil, there is no single “correct” stroganoff recipe. Some versions include mushrooms, others don’t. Some are slightly sweeter, others more savory. What defines the dish is the creamy tomato-based sauce combined with protein and served alongside rice.
Chicken is the most common choice in home kitchens, as it cooks quickly and adapts well to different textures. When prepared outside Brazil, ingredients such as cooking cream, tomato paste, and mustard are often used to recreate the familiar flavor without relying on products that may be difficult to find.
This version prioritizes balance and simplicity, making it easy to repeat and adapt.
Before you start
The sauce should be creamy and smooth, never aggressively boiling. Once the cream is added, keep the heat low and stir gently.
Ketchup and mustard may sound unusual, but they are typical in Brazilian home cooking and help balance acidity and sweetness. Mushrooms are optional — common outside Brazil, less so in everyday Brazilian versions.
Ingredients prepared before cooking
Brazilian Chicken Stroganoff
Ingredients
Method
- Season the chicken with salt and black pepper.
- Heat the oil in a medium pan over medium heat and brown the chicken on all sides. Remove and set aside.
- In the same pan, sauté the onion until soft and translucent. Add the garlic and cook briefly.
- Add the tomato paste, ketchup, and mustard, stirring to combine.
- Return the chicken to the pan and add the mushrooms, if using.
- Lower the heat and pour in the cream. Stir gently and simmer for 5–7 minutes, until the sauce thickens slightly.
- Taste and adjust seasoning if needed. Serve hot.
Notes
- Cooking cream can be replaced with half-and-half for a lighter texture.
- This dish is traditionally served with white rice and shoestring potatoes.
- Keeps well refrigerated for up to two days. Reheat gently.
Equipment used
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How Brazilians usually serve this
Brazilian chicken stroganoff is traditionally served with plain white rice and shoestring potatoes. It is not typically served with beans. The rice absorbs the sauce, while the potatoes add contrast and crunch.
Storage & reheating
Keeps well refrigerated for up to two days. Reheat gently over low heat to prevent the sauce from separating.
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About The Brazilian Table
Practical Brazilian food, adapted for everyday kitchens outside Brazil.