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Home > American Recipes > Brazilian Chicken Stroganoff (Estrogonofe de Frango)

Brazilian Chicken Stroganoff (Estrogonofe de Frango)

August 3, 2020 by Denise Browning 47 Comments / THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY _FULL DISCLOSURE POLICY_ FOR DETAILS

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An easy Brazilian chicken stroganoff in a flourless and creamy mushroom gravy that is ready in 30 minutes, making a hearty and comforting keto and gluten-free family dinner. If you love beef stroganoff and also pork stroganoff, you will rave about our chicken stroganoff recipe which can be made in the slow cooker, pressure cooker, or on the stovetop. 

close up image of Brazilian chicken stroganoff in a pan

Do you love a creamy stew with a rich and comforting sauce? If your answer is YES, you can’t miss our Chicken Stroganoff.  It has browned golden chicken breasts smothered in a flavorful stroganoff sauce for a quick and easy weeknight dinner.

You can choose to make on the stovetop or either in the slow cooker or pressure cooker. Awesome, right?

What’s stroganoff?

The word stroganoff comes from French mustard for seasoning beef according to the “A Taste of Russia” cookbook. 

The classic Stroganov is a 19th-century Russian dish that consists of sautéed pieces of tender beef served in a sauce with sour cream. The dish became popular all around the world including its variations made with different sauce ingredients as well as other types of meat such as chicken and pork.

Several countries have its version, including Brazil. See the differences between the authentic stroganoff recipe and its Brazilian version.

Brazilian Chicken Stroganoff Recipe

Stroganoff is originally a 19th-century Russian dish made from sautéed pieces of beef served in a sauce with sour cream. But Brazil makes the dish with heavy cream and no flour is added to thicken the sauce which means it is gluten-free and keto.

As the traditional stroganoff recipe, the Brazilian version also knows as estroganofe de frango,  also presents variations.  Our creamy chicken stroganoff includes chicken chunks with onions, mushrooms, tomato sauce, and heavy cream instead of sour cream. For a healthy chicken stroganoff, use low-fat Greek yogurt

Unlike the Russian stroganoff served with crispy pan-fried potatoes and the American served over egg noodles, In Brazil, its most common sides are white rice and shoestring potatoes.

 

How to make chicken stroganoff

  1. Pat the chicken breasts dry, cut into 2-inch cubes, and season with salt and pepper. Then follow the instruction according to the chosen cooking method below.

Stovetop Method

  1. In a large stainless steel pan, heat the 2 tablespoons of olive oil and melt 2 tablespoons butter over medium heat.  Add the mushrooms and cook until they are browned and cooked through.  Remove from heat and reserve.
  2. Add 3 tablespoons oil and increase the heat to medium-high.  Pan-fry the cubed chicken in batches so that it is browned on all sides (about 3-5 minutes), then let rest on a plate or bowl after pan-frying.
  3. Lower the heat to medium and add 1 tablespoon of oil and the onions, cooking and stirring occasionally until they are soft (about 3 minutes).  Add the garlic and cook until soft and fragrant, about 1 minute.  Return chicken to the pan!  Pour in the wine and let cook until it has been almost fully absorbed. Stir in both the tomato sauce and the chicken stock/broth. 
  4. Cook, partially covered, over medium-low heat for 15-20 minutes.
  5. When the chicken is cooked, remove from the heat and fold in the mushrooms, heavy cream, mustard, and parsley.  Taste and adjust the salt and pepper, if needed.
  6. Serve the Chicken Stroganoff with white rice and shoestring potatoes.  Or, as a variation, serve with egg noodles.

chicken stroganoff in a pan with a spoon in the center

Slow Cooker or Crockpot

  1. To make our Brazilian chicken stroganoff in the slow cooker, follow steps 1 to 4 above.
  2. Place cooked onion, garlic, and chicken along with the wine, tomato sauce, and stock (reduce the amount to only 1 cup) in the slow cooker. Close the lid and cook on high for 4 hours. Then follow steps 6 and 7 above.

chicken stroganoff in the slow cooker

Instant Pot or Pressure Cooker

  1. Press the sauté function and once your Instant Pot or Pressure cooker heats, cook the mushrooms (SEE PIC. 1), the chicken (SEE PIC. 2), and also both the garlic and onion (SEE PIC. 3) as described in steps 1 to 4 on the stovetop version. Make sure to add only 1/2 cup of broth or stock instead of 2 cups (SEE PIC. 4).
  2. Lock the lid, seal the valve, and cancel the sauté function. Then press the poultry button and let it cook for about 15 minutes. Carefully turn the valve to release the pressure quickly, then remove the lid (SEE PIC. 5).
  3. Next, follow steps 6 and 7 on the stovetop version (SEE PIC. 6).

photo collage showing how to make chicken stroganoff in the Instant Pot or pressure cooker

Stroganoff sauce

One of the things about this dish is the good amount of sauce in our chicken mushroom stroganoff. Be aware this is not any stroganoff sauce, it is the best one: creamy and flavorful with plenty of  spices, mustard, and a velvety heavy cream, making a stand-alone gravy.

First, the mushrooms are browned releasing lots of flavors and then combined in a sauce cooked with seared chicken and lots of other tasty elements, resulting in a bold Chicken Stroganoff gravy.

 You won’t need to thicken the sauce because:

  1. It will be reduced in the cooking process if using the stovetop method.
  2. The sauce won’t be thin if using either the slow cooker or pressure cooker methods because we used less stock and the right amount of heavy cream.

What to serve with chicken stroganoff

You may serve this Brazilian chicken stroganoff over white rice, egg noodles/pasta, or mashed potatoes. On the other hand, you may serve with a side of broccoli gratin, crispy pan-seared or roasted potatoes, shoestring potatoes, or a hard-crusted no yeast bread to soak in. For low carb sides, serve with a good cauliflower bread or low carb biscuits plus keto-friendly steamed vegetables. It’s really up to you! S

Got Leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. It reheats well in the microwave or over low heat on the stovetop. Since the chicken is already cooked, make sure to heat just enough to eat; otherwise, the chicken may acquire a no so pleasant texture.

Can you freeze chicken stroganoff? Yes!! Place only the stew (without the pasta) in plastic containers,  seal well, and freeze for up to 3 months.  Then defrost in the fridge and heat on low stove or microwave, stirring well so the creamy chicken stroganoff sauce won’t become gritty. If you want to freeze the pasta as well, do it in a separate container so the stew won’t make the pasta mushy/soggy. 

More chicken recipes

  • Ranch Chicken Thighs
  • Fried Chicken
  • Chicken Satay
  • Roast Chicken Adobo
  • Honey Soy Chicken 
  • Honey Mustard Chicken
  • Coconut Chicken Curry
  • Chicken in Lime Coconut Sauce

PIN & ENJOY!

close up image of the stew

close up image of Brazilian chicken stroganoff in a pan
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5 from 2 votes

Brazilian Chicken Stroganoff

An easy Brazilian chicken stroganoff in a flourless and creamy mushroom gravy that is cooked in 30 minutes, making a hearty and comforting keto and gluten-free family dinner. It can be made in the slow cooker, pressure cooker, or on the stovetop.
Course:Main Course
Cuisine:Brazilian
Keywords:Brazilian chicken stroganoff, chicken stroganoff, dinner recipes, stew recipes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories798 kcal
Author Denise Browning
Cost $ 3.00 per person

Equipment

  • pan
  • Pressure cooker (or slow cooker)

Ingredients

  • 2.2 pounds (1 kg ) boneless, skinless chicken breast
  • Salt and freshly ground black pepper to taste
  • 6 tablespoons olive oil divided
  • 2 tablespoons unsalted butter
  • 1 pound (about 450 g) fresh common white button mushrooms, cleaned and sliced
  • 1 medium yellow onion chopped
  • 3 garlic cloves minced
  • 1/2 cup dry white wine
  • 1/2 cup tomato sauce
  • 2 cups chicken broth or stock (only 1 cup for the slow cooker or 1/2 cup for the pressure cooker)
  • 1 tablespoon Dijon mustard
  • 3/4 cup heavy cream sour cream, plain or Greek yogurt, or coconut milk can be substituted for the heavy cream
  • 1/4 cup fresh parsley or cilantro chopped

Instructions

  • Pat the chicken breasts dry, cut into 2-inch cubes, and season with salt and pepper. Then follow the instruction according to the chosen cooking method below.
  • STOVETOP METHOD: In a large stainless steel pan, heat the 2 tablespoons of olive oil and melt 2 tablespoons butter over medium heat.  Add the mushrooms and cook until they are browned and cooked through, about 5 minutes.  Remove from heat and reserve.
  • Add 3 tablespoons oil and increase the heat to medium-high.  Pan-fry the cubed chicken in batches so that it is browned on all sides (about 3-5 minutes), then let rest on a plate or bowl after pan-frying. Lower the heat to medium and add 1 tablespoon of oil and the onions, cooking and stirring occasionally until they are soft (about 3 minutes). 
  • Add the garlic and cook until soft and fragrant, about 1 minute.  Return chicken to the pan!  Pour in the wine and let cook until it has been almost fully absorbed. Stir in both the tomato sauce and the chicken stock/broth. Cook, partially covered, over medium-low heat for 15-20 minutes.
  • When the chicken is cooked, remove from the heat and fold in the mushrooms, heavy cream, mustard, and parsley.  Taste and adjust the salt and pepper, if needed. Serve the Chicken Stroganoff with white rice and shoestring potatoes.  Or, as a variation, serve with egg noodles.
  • SLOW COOKER/CROCKPOT: To make our Brazilian chicken stroganoff in the slow cooker, cook the mushroom, chicken, and onion/garlic in a pan as described in the STOVETOP METHOD. Place cooked onion, garlic, and chicken along with the wine, tomato sauce, and stock (use only 1 cup instead of 2) in the slow cooker.
  • Close the lid and cook on high for 4 hours. Then when the chicken is cooked, fold in the mushrooms, heavy cream, mustard, and parsley.  Taste and adjust the salt and pepper, if needed.
  • INSTANT POT/PRESSURE COOKER: Press the sauté function and once your Instant Pot or Pressure cooker heats, cook the mushrooms, the chicken, and also both the garlic and onion as described in STOVETOP METHOD. Make sure to add only 1/2 cup of broth or stock instead of 2 cups. Lock the lid, seal the valve, and cancel the sauté function. Then press the poultry button and let it cook for about 15 minutes. Carefully turn the valve to release the pressure quickly, then remove the lid. Next, fold in the mushrooms, heavy cream, mustard, and parsley.  Taste and adjust the salt and pepper, if needed.

Recipe Notes

What to serve with chicken stroganoff
You may serve this Brazilian chicken stroganoff over white rice, egg noodles/pasta, or mashed potatoes. On the other hand, you may serve with a side of broccoli gratin, crispy pan-seared or roasted potatoes, shoestring potatoes, or a hard-crusted no yeast bread to soak in. For low carb sides, serve with a good cauliflower bread or low carb biscuits plus keto-friendly steamed vegetables. It’s really up to you! S
Got Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. It reheats well in the microwave or over low heat on the stovetop. Since the chicken is already cooked, make sure to heat just enough to eat; otherwise, the chicken may acquire a no so pleasant texture.
Can you freeze chicken stroganoff? Yes!! Place only the stew (without the pasta) in plastic containers,  seal well, and freeze for up to 3 months.  Then defrost in the fridge and heat on low stove or microwave, stirring well so the creamy chicken stroganoff sauce won’t become gritty. If you want to freeze the pasta as well, do it in a separate container so the stew won’t make the pasta mushy/soggy. 

Nutrition

Calories: 798kcal | Carbohydrates: 12g | Protein: 80g | Fat: 47g | Saturated Fat: 17g | Cholesterol: 284mg | Sodium: 796mg | Potassium: 681mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1279IU | Vitamin C: 21mg | Calcium: 121mg | Iron: 6mg
DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

 

Post first published on June 6, 2013. 

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Comments

  1. SallyBR

    June 6, 2013 at 9:57 am

    Outra receita que me traz maravilhosas lembrancas do Brasil, minha irma mais velha fazia sempre, era meio que a ‘signature dish” dela – sempre servindo com shoestring potatoes

    minha irma nao cozinha mais, diz que perder a paciencia ha’ muitos e muitos anos, o que acho uma pena

    enfim, nunca fiz strogonoff de frango para meu maridao americano – acho que esta’ mais do que na hora!

    (tambem sinto muita falta do meu pai, faz 9 anos que se foi)

    Reply
    • Denise Browning

      June 6, 2013 at 10:03 am

      Sally: Meu marido eh americano e ele ama esse estrogonofe de frango. Ele ontem comeu no jantar quase tudo o que fiz com a batata palha. Ele eh louco por esse prato. Eu e minhas filhas adoramos tambem. Faz para o teu marido. Acho que ele vai gostar. Eu nunca conheci ninguem que nao gostasse de estrogonofe. Sinto muito pela perda do seu pai. Fica com Deus, querida! Um abraco grande.

      Reply
  2. Julia | JuliasAlbum.com

    June 6, 2013 at 12:34 pm

    Denise, this is a beautiful commemoration to your father! I am sure he was such a wonderful sweet man to raise a daughter like you! And, please save a portion of this chicken Stroganoff for me, ok? 🙂 You’re quite the chef!

    Reply
    • Denise Browning

      June 6, 2013 at 12:47 pm

      Thanks a lot!!! You are very sweet, Julia! Wishing your father a very happy Father’s Day! And I am glad that you are back. I loved your post for today. I am crazy for crepes.

      Reply
  3. Liz

    June 6, 2013 at 3:03 pm

    Oh, I love the Brazilian version of stroganoff! It would be a hit with my family, too!

    Reply
    • Denise Browning

      June 6, 2013 at 3:35 pm

      Thanks, Liz! I love this recipe because it is easy to prepare and great for weeknight meals as well as for special occasions such as Father’s Day.

      Reply
  4. Mi Vida en un Dulce

    June 6, 2013 at 7:41 pm

    Great idea to use chicken instead of beef, my kids like chicken more than beef.
    Lovely pictures Denise…happy Father’s Day.

    Reply
    • Denise Browning

      June 6, 2013 at 7:46 pm

      Thanks, Nydia! We eat more chicken than beef. I think it is healthier because it contains less fat. Happy Father’s Day to both your father and husband too.

      Reply
  5. Eha

    June 6, 2013 at 10:51 pm

    Altho’ I am writing from Down Under I was born in Estonia right next to Russia and stroganoff naturally was often on the menu. Since most of my menus now are heavily Asian oriented fusion food and I am very health conscious, have not made this awhile. But I must say I do like your chicken version, which I would admittedly tweak with Greek yogurt probably 🙂 ! Oh: Father’s Day – ours in Oz and NZ is in September!!!

    Reply
    • Denise Browning

      June 7, 2013 at 8:18 am

      Hi, Eha!!! Thanks for stopping by. I do hope you try this Brazilian version. Stroganoff is a very appreciated and popular dish in Brazil although we have adapted it. If you are a healthy conscious person, I think using Greek yogurt would be the best option for you instead of heavy cream for sure. Thanks for letting me know that both in OZ and NZ Father’s Day is celebrated in September. Cultural differences have always interested me. Wishing you a great weekend!!!!

      Reply
  6. Abbe@This is How I Cook

    June 6, 2013 at 11:15 pm

    Denise, this is a rich, exciting dish that anyone would love. But since it is your husband’s favorite, it must be very, very good. How lucky you are to have such a gorgeous family!

    Reply
    • Denise Browning

      June 7, 2013 at 8:19 am

      Thanks a lot, Abbe! Wishing you a great weekend!!!

      Reply
  7. Kiran @ KiranTarun.com

    June 7, 2013 at 10:37 am

    What a sweet celebration to commemorate your day! I’m sure he’s smiling down at you and your family 🙂

    Happy Father’s Day to your hubby and the family!

    Reply
    • Denise Browning

      June 7, 2013 at 11:58 am

      Thanks a lot, Kiran!!! Wishing your sweet family the same.

      Reply
  8. Lail | With A Spin

    June 8, 2013 at 2:52 am

    Just like you, I have mixed feelings about Father’s day as my dad is not amongst us either. Last year was the first year in years to celebrate the day as it was the first one to celebrate for my husband.

    The stroganoff sounds delicious. Happy father’s day to your husband. Enjoy the day, my friend.

    Reply
    • Denise Browning

      June 8, 2013 at 7:50 am

      SO sorry, Lail!!! I know how hard can be this date for those whose fathers are not on Earth anymore. Hugs to you!! Happy Father’s Day to your husband!!! xx

      Reply
  9. Raymund

    June 9, 2013 at 3:40 am

    I usually use beef on this one and never had tried chicken, this is a great idea. Got to do this style soon 🙂

    Reply
    • Denise Browning

      June 9, 2013 at 7:32 am

      If you have children, Happy Father’s Day to you, Raymund!

      Reply
  10. Daniela

    June 9, 2013 at 9:07 pm

    What a beautiful post for Father’s Day!
    Congratulations for your lovely family, Denise.
    The Stroganoff “Brazilian Way” looks delicious, no wonder it is your husbands favorite 🙂

    Reply
    • Denise Browning

      June 9, 2013 at 11:18 pm

      Thank again, Daniela!!! You’re always so sweet. Likewise to your family.

      Reply
  11. Maureen | Orgasmic Chef

    June 10, 2013 at 7:39 am

    What a lovely tribute to the men in your life. I’ve never made chicken stroganoff, only beef. This looks delicious!

    Reply
    • Denise Browning

      June 10, 2013 at 10:35 am

      Thanks, Maureen! Wishing your husband a very happy Father’ Day!

      Reply
  12. zainab

    June 10, 2013 at 4:54 pm

    can we substitute the wine? or can we just leave it out?

    Reply
    • Denise Browning

      June 10, 2013 at 7:59 pm

      Zainab: You can certainly leave the wine out. In this case, I would add the fresh juice of one lemon to the recipe immediately right before removing the stroganoff from the heat and adding the mustard, heavy cream, and parsley. I hope you enjoy this recipe which it is one of my family’s favorite. Have a great week and thanks for stopping by!!!

      Reply
  13. Juliana

    June 10, 2013 at 11:05 pm

    I miss stroganoff with creme de leite…yours look delicious, creamy and so tasty Denise. I enjoy the pictures of your husband with the girls…beautiful family my dear.
    Have a wonderful week 😀

    Reply
    • Denise Browning

      June 10, 2013 at 11:25 pm

      Thanks, Juliana! Wishing you a great week as well.

      Reply
  14. The Café Sucre Farine

    June 11, 2013 at 1:45 pm

    Oh my goodness, I took one look at that first photo and knew this would have to be on my “to try” list. It looks and sounds fantastic! Happy Father’s Day to your hubby!

    Reply
    • Denise Browning

      June 11, 2013 at 7:02 pm

      Thanks, Chris! Likewise to your husband.

      Reply
  15. Nami | Just One Cookbook

    June 13, 2013 at 4:13 pm

    Happy Father’s Day to your husband and your dad! Love seeing your happy family. 🙂 Both Chicken Stroganof and lemon pie looks extraordinary! I can see your family had a wonderful time. 🙂

    Reply
    • Denise Browning

      June 13, 2013 at 5:59 pm

      Thanks, Nami! Likewise to both your dad and husband.

      Reply
  16. Libby

    June 2, 2014 at 9:48 pm

    This is my go-to stroganoff recipe! I don’t like beef and didn’t want to use any kind of “cream of-” product, and this delivers. I have to say though, by some crazy accident I’ve always forgotten the tomato sauce until tonight – it really kicks it up to another level! Thank you for a delicious dish!

    Reply
    • Denise Browning

      June 2, 2014 at 9:57 pm

      Libby:
      I am so glad that you enjoy this recipe. My husband prefers his stroganoff with chicken as well. This recipe is his very favorite. Every time that I make, he smiles large.
      And yes, the tomato paste makes a big difference because it adds both flavor and acidity to the dish. I always use it in mine. Enjoy this and have a happy summer!

      Reply
  17. Aaron

    June 27, 2014 at 11:27 pm

    I’m excited to try this recipe. How many servings? Is it creamy enough? I see other recipes calling for a lot more cream. I lived in Brazil for a while and came to love its style of estroganofe. The tomato sauce makes a huge difference!

    Reply
    • Denise Browning

      June 28, 2014 at 8:12 am

      Hi, Aaron! Welcome!
      The broth is reduced and then, the heavy cream is added making the final product creamy and velvety. If you would like extra creamness though, you can add plain yogurt or sour cream. Yes, the tomato sauce adds flavor to the dish as well as tangyness. This dish serves 4 as you can see under the title of the recipe. Enjoy it!!!!!!!!!!!!

      Reply
  18. Maria

    May 18, 2016 at 1:20 pm

    Hi Denise – Thank you for this amazing recipe! I have lived in Brazil and it was always my favorite dish. I have just a couple questions – do you use tomato paste or sauce? Also, how long do you let the chicken cook initially (browned) and how long do you let it cook just with the white wine? Thank you!!

    Reply
    • Denise Browning

      May 18, 2016 at 1:32 pm

      Hi, Maria! Thank you for stopping by.
      I used tomato paste in this recipe, which is more concentrated and contains more acidity than tomato sauce. I usually let the chicken brown for about 5-7 minutes but you can eyeball it and remove from the pan when it turns golden brown. It will take about 2-3 minutes to let the wine almost evaporate from the pan.I hope this helps… and that you can make and enjoy this family fave. 🙂

      Reply
  19. Agness of Run Agness Run

    February 16, 2017 at 7:31 am

    This sauce is amazing! This chicken looks so delicious in combination with the sauce! I am definitely preparing this!

    Reply
  20. Allie

    June 28, 2017 at 7:24 pm

    Can you leave the mushrooms out?

    Reply
    • Denise Browning

      June 29, 2017 at 10:05 am

      Hi, Allie! Yes, you can! If you would like to, you can use nothing to replace or another veggie of your choice. Thanks for stopping by. Enjoy!

      Reply
  21. Rahul

    August 4, 2020 at 1:17 pm

    5 stars
    This stroganoff looks absolutely delicious! Denise! It is such a wonderful variation of beef stroganoff .. I just need to get white wine, Will try it for lunch on weekend

    Reply
    • Denise Browning

      August 10, 2020 at 5:44 pm

      This chicken stroganoff is quite delish yet so easy to make.

      Reply
  22. John / Kitchen Riffs

    August 5, 2020 at 9:12 am

    Such a fun dish! Love this chicken version of stroganoff —a nice twist on an old favorite. This looks delish — thanks.

    Reply
  23. ashok

    February 22, 2021 at 3:09 am

    5 stars
    My Family Loved this Brazilian chicken stroganoff.

    Reply

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Hi, I’m Denise Browning!

I'm a professional Chef with an expertise in Brazilian food. I am also a busy mom of two girls, living in Texas. Here you will find budget-friendly, healthy Brazilian and Global Recipes made Easy and Delish! I'd love to help you feed your family healthy dinners (many low carb) with a few splurges because life is all about balance! Join our community and happy cooking!

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