See chicken stroganoff recipe – 04/29/2023 – Food

This Brazilian Stroganoff is a variation on the classic Russian-American Beef, Mushroom, and Sour Cream Stroganoff that was considered the height of haute cuisine in the United States during the 1950s.

In Brazil, stroganoff is often made with beef, chicken or shrimp, but with a base of tomato and cream instead of sour cream. The biggest difference is in the side dishes: The stroganoff is served with rice and topped with crispy straw potatoes.

Don’t omit the crispy potato; it may be a trim, but it is essential. If it’s hard to find, substitute lightly crushed potato chips.

CHICKEN STROGONOFF

Performance: four servings
Total time: 35 minutes

Ingredients:

• Four tablespoons of unsalted butter
• Half a kilo of mushrooms, cleaned and cut into quarters
• Coarse salt
• One large yellow onion, finely diced
• Four cloves of garlic, minced
• A fresh or dried bay leaf
• A cup of sour cream
• A pound of boneless, skinless chicken breast, cut into 1-inch pieces
• A cup of tomato purée or passata
• A tablespoon of ketchup
• A tablespoon of Dijon mustard
• Two teaspoons of Worcestershire sauce
• One-third cup parsley leaves, coarsely chopped
• fresh black pepper
• Cooked white rice, to serve
• Crispy straw potato, to serve

Way of doing:

• Place a medium saucepan over medium-high heat and add the butter.
• When the butter starts to foam, add the mushrooms, stir until covered and season with a large pinch of salt.
• Cook, stirring frequently, until the mushrooms have released all of their liquid and are a deep dark brown, about 15 minutes.
• Add the onion, garlic and bay leaf and cook, stirring frequently, until the onion and garlic are fragrant, softened and a little browned at the edges, about 5 minutes.
• Add the cream, scraping up any bits with a spatula or wooden spoon that stick.
• Add the chicken, tomato puree, ketchup, mustard, Worcestershire sauce and a large pinch of salt.
• Stir to combine, bring to a simmer, and cook until the flavors meld and the chicken is cooked through, about 10 minutes.
• Remove the pan from the heat, remove and discard the bay leaf and add the parsley, mixing. Taste and season with salt and pepper.
• Serve over white rice and garnish with handfuls of straw potatoes.