Brazilian Chicken Stroganoff (Estrogonofe de Frango)

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. 

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 thighs 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

2. In a large stainless steel pan, heat the 2 tablespoons of olive oil and melt 1 tablespoon butter over medium heat. Add the mushrooms and cook until they are browned and cooked through. Remove from heat and reserve.
3. Add 2 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.
4. 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. 
5. Cook, partially covered, over medium-low heat for 15-20 minutes.
6. 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.
7. Serve the Chicken Stroganoff with white rice and shoestring potatoes. Or, as a variation, serve with egg noodles.

Slow Cooker or Crockpot

2. To make our Brazilian chicken stroganoff in the slow cooker, follow steps 1 to 4 above.
3. 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.

Instant Pot or Pressure Cooker

2. 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 ½ cup of broth or stock instead of 2 cups (SEE PIC. 4).
3. 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).
4. Next, follow steps 6 and 7 on the stovetop version (SEE PIC. 6).

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. 

Got mushroom leftovers? Make our mushroom curry!

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!

 

Post first published on June 6, 2013.