Meat
Brazilian Chicken Stroganoff
Chicken stroganoff with cream, mustard and ketchup, Brazilian style.
Ingredients
- 600 g chicken breast, in strips
- 200 g mushrooms, sliced
- 200 ml heavy cream
- 2 tablespoons tomato paste
- 1 tablespoon ketchup
- 1 tablespoon mustard
- 1 onion, chopped
- 3 garlic cloves
- 2 tablespoons oil
- Salt and pepper to taste
Step-by-step
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- Put the onion and garlic in the mixing bowl, 5 sec/speed 5.
- Add the oil and sauté 5 min/120°C/speed 1.
- Add the chicken and sear 6 min/120°C/reverse/spoon speed.
- Add the mushrooms, tomato paste, ketchup and mustard; cook 6 min/100°C/reverse/spoon speed.
- Add the heavy cream and mix 4 min/90°C/reverse/spoon speed.
- Adjust the salt and pepper.
- Serve with white rice and shoestring potato sticks (batata palha).
Tips
- Don't let the cream boil hard so it doesn't curdle.
- Crispy shoestring potatoes are the classic Brazilian accompaniment.
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